Baby Pork Chops
with Cranberry Sauce
4 servings
INGREDIENTS
4 tablespoons unsalted butter
12 ounces fresh or frozen cranberries
3 tablespoons sugar
1 cup dry red wine
1 cup beef or chicken stock salt & pepper
12 baby pork chops 3/8 to 1/2 inch thick
METHOD
1Heat a saute pan. Add 2 tablespoons of butter. Stir in the cranberries and sugar. Cook the cranberries for several minutes over moderate heat until they begin to rupture. Remove from the heat.
2In a seperate saucepan reduce the wine by two thirds. Add the stock and cream and reduce until slightly thickened. Add to the cranberries and reduce to make a light sauce. Whisk in the remaining butter.
3Salt and pepper to taste.
4Preheat the grill side on high for 10 minutes. Season the pork chops with a light dusting of salt and pepper.
5Grill pork chops for 3 minutes per side for medium.
6To serve, nap the sauce on warmed plate, top with three pork chops, by overlapping the bones. Serve immediately.
Recipe courtesy of the "Wolfgang Puck Cookbook",
Random House, 1996
Citrus Marinated Swordfish
4 servings
INGREDIENTS
4 medium Swordfish steaks (approx 3/4 inch thick)
6 cloves garlic, minced
1 bunch fresh cilantro, chopped 1/2 cup olive oil
3 small serrano chiles, chopped
1 medium lime zest, grated
3 medium limes, juiced
METHOD
1Place the swordfish steaks and all the ingredients in a large Ziploc bag for at least 1 hour or overnight in the refrigerator.
2When ready to prepare, preheat the grill for at least 10 minutes on high.
3Cook the swordfish for approx 6 minutes per side.
4The swordfish will be flaky in the center when cooked thoroughly.
PRESENTATION
This Swordfish is wonderful served over rice or a mixed lettuce salad with a fresh salsa topping.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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