PAMPERED CHEF PORK CHOP RECIPE RECIPES

Steps:

• For vinaigrette, place 2 tbsp of the cumin in (8-in.) Sauté Pan. Cook over medium heat 1-2 minutes or until fragrant, stirring constantly. Combine toasted cumin, juice, honey, oregano, mustard, pressed garlic and 1/2 tsp of the salt in Small Batter Bowl; whisk until smooth. Slowly add oil, whisking constantly; set aside.Thinly slice cabbage using Chef’s Knife. Thinly slice celery on a bias. Cut apple into 1/4 x 2-in. pieces. Place cabbage, celery, apple and half of the vinaigrette in Stainless (4-qt.) Mixing Bowl; toss to coat.Heat Grill Pan over medium heat 5 minutes; spray with vegetable oil. Combine remaining cumin, salt and pepper in (1-cup) Prep Bowl; sprinkle over pork. Cook pork 4-6 minutes or until Pocket Thermometer registers 150°F near inside of the bone, turning once. Serve pork with slaw and remaining vinaigrette.

Steps:

• Heat the oil in the 12" (30-cm) Cast Iron Skillet over medium heat for 6 minutes.Season the pork with 1 tbsp (15 mL) of the rub. Remove the kernels from the cob with the Kernel Cutter. Chop the pepper and onion in the Manual Food Processor.Place the pork in the skillet. Sear the pork, undisturbed, for 4 minutes. Flip and cook for about 4–6 minutes, or until the internal temperature reaches 140°F (60°C) for medium doneness. Remove the pork from the skillet.Add the corn and cook, undisturbed, for 4 minutes.Slice the zucchini into half-moons with the Quick Slice and halve the tomatoes with the Close & Cut.Add the onion and bell pepper to the skillet and cook 4 minutes, stirring occasionally.Add the zucchini and garlic pressed with the Garlic Press to the skillet; cook for an additional 2 minutes.Remove the skillet from the heat. Stir in the remaining rub, tomatoes, queso fresco, and cilantro chopped with the Herb Mill. Serve with the pork chops.