2 bone-in, center cut pork chops, sliced into tenderloin and boneless pieces 1 1/2 cups flour 3 eggs 1 1/2 cups seasoned breadcrumbs 1 tablespoon olive oil 2 cups beef stock, reduced to ¼ cup demi-glace 1/4 cup lemon juice 1 tablespoon parsley, roughly chopped 1 teaspoon capers, rinsed 2 tablespoons heavy cream (optional) Salt and pepper to taste
Pear Salad Ingredients:
1/3 cup orange segments 1/4 red onion 5 stalks celery hearts 3/4 Bosc pear, skin on 2 tablespoons fresh orange juice 1 tablespoon champagne vinegar 3 ounces extra-virgin olive oil, plus extra to drizzle 1/2 tablespoon parsley, roughly chopped Kosher salt and butcher black pepper to taste
1. Pound chops into uniform thickness. 2. Dip chops in flour, then egg wash and finally bread crumbs. 3. Heat 10.5-inch PerfectGreen Fry Pan on Medium-High (375 degrees) and lightly oil. 4. Add pork chops to pan and brown for 2-3 minutes per side. 5. Remove pork from pan and set aside to rest. 6. Let oil cool, then wipe pan clean. 7. Keeping PIC on Medium-High (375 degrees), add beef glaze to heated pan. 8. Carefully add lemon juice to bubbling stock to stop cooking process. 9. Season with black pepper, parsley and capers; stir until incorporated.
Pear Salad Directions:
1. Cut orange into segments; set aside. 2. Thinly slice red onion; set aside. 3. Thinly slice leaves from celery hearts and medium dice stalks; set aside. 4. Slice pear in half and remove seed pod; slice pear lengthwise. 5. Mix onion, celery and pear together in bowl. 6. Season with olive oil and black pepper; toss. 7. Add orange segments and toss; set aside. 8. In separate bowl, combine orange juice and vinegar. 9. Season with salt and black pepper. 10. Slowly whisk in extra-virgin olive oil to emulsify. 11. Add 3 tablespoons prepared dressing to salad just before serving.
Use heat-resistant rubber whisk to avoid scratching the pan. You may need to add more oil to the pan while cooking pork chops. While making sauce, reduce PIC temperature to Medium (275 degrees) to slow cooking process or increase to High (425 degrees) to speed up cooking process if necessary. If adding heavy cream, add at the end of the cooking process. Bring sauce to boil on High (425 degrees). Only use enough salad dressing to lightly coat everything. Too much dressing will overpower your salad and wilt it rather quickly.