Pork Milanesa With Warm Spinach Grapefruit Pomegranate Salad Recipes

PORK MILANESA WITH WARM SPINACH, GRAPEFRUIT & POMEGRANATE SALAD

Steps:

• Dip meat in sour cream, then in cracker crumbs, turning to evenly coat both sides of each piece.
• Reserve 2 tsp. oil. Heat 2 Tbsp. of the remaining oil in medium skillet on medium heat. Add meat, in batches; cook 4 min. on each side or until done (145ºF), adding remaining oil as needed. Remove from heat; cover to keep warm.
• Mix dressing and pomegranate juice until blended. Heat reserved oil in large skillet on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in dressing mixture; bring to boil. Remove from heat. Add spinach; toss to evenly coat. Stir in grapefruit and pomegranate seeds.
• Serve meat with salad.

POMEGRANATE SPINACH SALAD

Steps:

• Melt butter in a small saucepan over medium heat. Add almonds; cook, stirring frequently, until lightly toasted.
• Whisk oil, sugar, vinegars, sesame seeds, poppy seeds, onion, and paprika together in a bowl for the dressing.
• Toss spinach, toasted almonds, and pomegranate arils together in a large bowl. Drizzle with dressing and toss to coat.

PORK MILANESE RECIPE

Steps:

• Serve them hot with chopped parsley, a squeeze of lemon, and grated Parmesan cheese, along with a fresh arugula salad. White wine won't hurt either!

PORK MILANESE

Steps:

• Season the pork chops all over with salt and pepper. Pulse the bread in a food processor to make coarse crumbs (you should have about 3 cups). Transfer the breadcrumbs to a shallow baking dish and toss with the cheese, parsley and rosemary. Whisk the eggs in a shallow bowl. Put the flour in another shallow bowl. Dredge each chop in the flour, then dip in the beaten eggs and coat in the breadcrumb mixture, pressing so the coating sticks.
• Heat 1/4 inch olive oil in a large skillet over medium heat. Working in batches, cook the pork chops until golden brown and cooked through, 2 to 4 minutes per side. Transfer to a paper towel-lined plate to drain.
• Toss the arugula and tomatoes in a bowl with 1 tablespoon olive oil, and salt and pepper to taste. Divide the pork chops among plates and season with salt. Serve with the arugula salad and lemon wedges.

SPINACH POMEGRANATE SALAD

Steps:

• Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.

RED GRAPEFRUIT, AVOCADO AND POMEGRANATE SPINACH SALAD

Steps:

• Brush avocado slices with lime juice.
• Arrange 1.5 cups spinach on each of 6 small plates; top each serving with avocado slices and grapefruit sections.
• Combine sugar, vinegar, mustard, and salt in a small bowl; whisk until sugar dissolves. Gradually add oil, stirring well with a whisk. Stir in poppy seeds.
• Drizzle 1.5 t dressing over each salad.
• Sprinkle each with 1/2 t sunflower seeds and about 1 T pomegranate seeds.

SPINACH AND POMEGRANATE SALAD

Steps:

• Combine olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl. Whisk it until well homogenized.
• Slice the red onion and apple.
• Arrange all of the ingredients into a large bowl. Then drizzle with the balsamic vinaigrette and mix . Eat fresh.

POMEGRANATE BALSAMIC PORK ROAST

Steps:

• In a wide skillet, cook bacon in olive oil until crisp, crumble bacon and set aside.
• Salt and pepper pork loin to taste, and brown on all sides.
• Place potatoes in bottom of crock pot, place pork loin on top.
• Cook leeks, carrots, and celery in remaining bacon fat and olive oil, add to crock pot.
• Deglaze pan with stock and 1 cup pomegranate juice, bring to a boil, and add to crock pot.
• Sprinkle herbs and bacon on top of pork loins, cook on low about 6 hours.
• Remove pork loins and potatoes from crock pot, set aside and keep warm.
• Move 2 cups of cooking liquid to a wide skillet, add remaining pomegranate juice, balsamic vinegar, and marmalade. Reduce liquid to about 1 cup.
• Slice pork loin, drizzle with pan sauce, serve with potatoes and maybe a nice spinach salad. Enjoy!

POMEGRANATE SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad and toss to coat.