National Culinary Review - November/December 2011

Pioneer Hi-Bred

Panko/Soy Nut-Crusted Pork Chops
Ephraim Malag, CEC
Executive Chef
Grand Falls Casino Resort
Larchwood, Iowa

Yield: 1 serving

¼ cup flour

Salt and pepper, to taste

1 egg, beaten

½ cup panko breadcrumbs

½ cup soy nuts, finely chopped

¼ t. thyme

¼ t. ground sage

1 pork chop, bone-in or boneless, ¾-inch thick
2 T. Plenish™ high-oleic soybean oil
Edamame/Tomato/Basil Relish (recipe follows)
3 asparagus stalks, steamed until crisp-tender,
for garnish

Method: Preheat oven to 400°F. Put flour, salt and pepper in wide, shallow bowl. Put egg in second bowl. Put breadcrumbs, soy nuts, thyme and sage in third bowl. Lightly flour pork chop, dip in egg, lightly coat in breadcrumb mixture. In saute pan, add oil; heat. Add pork chop; saute on each side until golden-brown. Put pan in oven; cook chop to 140-145°F. Remove. Cover with

pg46-48_NCR111211_Recipes.indd 47

foil; rest 5 minutes. Serve pork chop with edamame/tomato/basil relish; garnish with asparagus.

Edamame/Tomato/Basil Relish

1 small tomato, seeded, cored, chopped small 2 large basil leaves, finely chopped

¼ cup edamame, cooked

2 oz. garlic-infused Plenish™ high-oleic soybean oil

Salt and pepper, to taste

Method: Put tomato, basil, edamame and oil in small saucepan. Cook over low heat 10 minutes. Season, to taste.

Moroccan-Seared Pork Tenderloin with Israeli Couscous with Toasted Pine Nuts and Fresh Red Grapes

Scott Samuel, Chef-Instructor
The Culinary Institute of America
at Greystone
St. Helena, Calif.
Yield: 8 servings

2 lbs. pork tenderloin, trimmed 1 T. Moroccan Spice (recipe follows) ¼ cup olive oil

1 t. kosher salt

2 T. finely chopped garlic

1 onion, small dice

1 cup small-dice red bell pepper

2 T. extra virgin olive oil

½ t. curry powder

2 cups Israeli couscous

2 cups chicken stock

½ cup pine nuts, toasted

3 T. currants

1 cup red seedless California grapes, halved 2 T. pomegranate molasses, for garnish

½ cup black seedless California grapes, halved

1) Trim silver skin off tenderloins; place in large zip-close bag. Add Moroccan spice, olive oil and salt. Seal bag; rub mixture into pork. Marinate 2 hours in refrigerator.

2) In small saucepot, saute garlic, onion and red bell pepper in extra virgin olive oil until vegetables just start to color. Add curry powder; cook another minute to bloom spice. Add couscous and chicken stock; bring to a simmer. Cover; reduce heat to low. Cook 10-15 minutes, until grain is soft. Remove from heat. Add pine nuts, currants and red grapes; toss to combine. Keep warm. 3) Preheat oven to 425°F. Put large oven-proof saute pan over medium-high heat. Drizzle with olive oil; put marinated pork in hot pan. Sear 4 minutes; turn to other side, cook 4 minutes. Put pan in preheated oven; roast pork 10-15 minutes, until internal temperature is 145°F. Remove; rest 5 minutes. Slice on diagonal; keep warm.

4) To serve: Warm 8 plates in oven 1 minute. Remove; drizzle pomegranate molasses on each plate. Top with small mound of Israeli couscous. Put 3 slices pork on side. Garnish with black grape halves.