Pistachio Crusted Pork With Plum Sauce And Fried Leeks Recipes

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PISTACHIO CRUSTED PORK CHOPS



Pistachio Crusted Pork Chops image

Make and share this Pistachio Crusted Pork Chops recipe from Food.com.

Provided by Vicki in CT

Categories     Pork

Time 35m

Yield 4 pork chops, 4 serving(s)

Number Of Ingredients 9

1/2 cup pistachios, shelled and finely ground
1 garlic clove, minced
1 teaspoon lemon peel, grated
salt
1/2 cup breadcrumbs
pepper
4 pork chops, one inch thick
1 large egg, beaten
1/2 cup olive oil

Steps:

  • Preheat oven to 400°F.
  • Combine nuts, lemon peel, garlic, bread crumbs and salt in shallow bowl.
  • Season chops with salt and pepper. Dip each chop in egg then nut mixture and transfer to baking pan.
  • In large skillet heat oil over medium heat. Add chops and cook about two minutes per side until golden.
  • Return to baking pan and bake for about 20 minutes.

Nutrition Facts : Calories 1129.5, Fat 76.3, SaturatedFat 18.6, Cholesterol 359.5, Sodium 294.1, Carbohydrate 7.2, Fiber 1.8, Sugar 1.5, Protein 99.2

PISTACHIO-CRUSTED PORK WITH PLUM SAUCE AND FRIED LEEKS



Pistachio-Crusted Pork With Plum Sauce and Fried Leeks image

Here's an impressive dish that looks like you spent all day preparing it. It's especially deceiving because you can make the sauce 3 days ahead. It's from the Garden Restaurant at the Gatwick Airport Hilton Hotel in London. Be sure to have your oil hot when making the crispy leeks, otherwise they can get soggy.

Provided by lazyme

Categories     Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup chicken stock
1/3 cup oyster sauce
1/3 cup plum sauce
1/4 cup mirin
1/4 cup orange juice
2 tablespoons chili-garlic sauce
3 kaffir lime leaves
1 tablespoon apple cider vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1 1/2 lbs pork tenderloin
1/2 cup pistachio nut, finely chopped
2 tablespoons unsalted butter, pieces
peanut oil, for frying
3 cups leeks, about 5 small leeks

Steps:

  • Combine chicken stock, oyster sauce, plum sauce, mirin, orange juice, chili-garlic sauce and kaffir lime leaves in heavy small saucepan over medium-high heat. Simmer until sauce is reduced to 1 cup, whisking occasionally, about 25 minutes. Whisk in apple cider vinegar and sugar. Remove from heat. (Sauce can be prepared 3 days ahead. Cover and refrigerate.) Remove lime leaves.
  • Preheat oven to 350°F Heat sesame oil in heavy large skillet over high heat. Sprinkle pork with salt and pepper. Sauté pork until golden brown, about 1 minute per side. Transfer pork to work surface; brush each piece with sauce and dip in pistachios, turning to coat. Transfer pork to rimmed baking sheet. Bake until thermometer inserted into center registers 150°F, about 10 minutes.
  • Slice the tenderloins into medallions.
  • Bring sauce to boil. Add butter one piece at a time, whisking just until melted before adding next piece. Transfer 2 pork medallions to each of 6 plates. Drizzle sauce around pork. Top with fried leeks, if desired. Serve immediately.
  • Crispy Fried Leeks:.
  • Cut leeks into matchstick-size strips, white and pale green parts only.
  • Pour peanut oil into heavy small saucepan to depth of 1 inch; heat to 350°F Fry leeks in small batches until golden brown, about 30 seconds. Using slotted spoon, transfer fried leeks to paper towels to drain.
  • **Leaves of the kaffir lime tree; available frozen or sometimes fresh at Asian markets. If unavailable, substitute 2 tablespoons fresh lime juice and 1 teaspoon grated lime peel.

PISTACHIO-CRUSTED PORK WITH PLUM SAUCE AND FRIED LEEKS



Pistachio-Crusted Pork with Plum Sauce and Fried Leeks image

Categories     Pork     Bake     Sauté     Plum     Pistachio     Leek     Winter     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 14

1/2 cup chicken stock or canned low-salt chicken broth
1/3 cup oyster sauce*
1/3 cup plum sauce*
1/4 cup mirin (sweet Japanese rice wine)*
1/4 cup orange juice
2 tablespoons chili-garlic sauce*
3 kaffir lime leaves**
1 tablespoon apple cider vinegar
1 tablespoon sugar
1 tablespoon oriental sesame oil
1 1/2 pounds pork tenderloin, cut into 12 rounds (each about 1 1/2 inches thick)
1/2 cup (about 4 ounces) roasted natural pistachios, finely chopped
2 tablespoons (1/4 stick) chilled unsalted butter, cut into 4 pieces
Crispy Fried Leeks (optional)

Steps:

  • Combine chicken stock, oyster sauce, plum sauce, mirin, orange juice, chili-garlic sauce and kaffir lime leaves in heavy small saucepan over medium-high heat. Simmer until sauce is reduced to 1 cup, whisking occasionally, about 25 minutes. Whisk in apple cider vinegar and sugar. Remove from heat. (Sauce can be prepared 3 days ahead. Cover and refrigerate.) Remove lime leaves.
  • Preheat oven to 350°F. Heat sesame oil in heavy large skillet over high heat. Sprinkle pork with salt and pepper. Sauté pork until golden brown, about 1 minute per side. Transfer pork to work surface; brush each piece with sauce and dip in pistachios, turning to coat. Transfer pork to rimmed baking sheet. Bake until thermometer inserted into center registers 150°F, about 10 minutes.
  • Bring sauce to boil. Add butter one piece at a time, whisking just until melted before adding next piece. Transfer 2 pork medallions to each of 6 plates. Drizzle sauce around pork. Top with fried leeks, if desired. Serve immediately.
  • *Available at Asian markets and in the Asian foods section of many supermarkets.
  • **Leaves of the kaffir lime tree; available frozen or sometimes fresh at Asian markets. If unavailable, substitute 2 tablespoons fresh lime juice and 1 teaspoon grated lime peel.

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