WEEKDAYS 1e|12c|p

Pork & Beans Supreme

Michael Symon
|
Servings: 4
|
easy
|
30 to 45 min

We're loving everything about this Pork & Beans Supreme!


  • Ingredients
  • step-by-step directions
Ingredients
Pork & Beans Supreme
  • 8 Pork Cutlets
  • 8 Slices Aged Ham
  • 1/2 Bunch Parsley
  • Flour for Dusting
  • Kosher salt and freshly ground black pepper (to taste)
  • 1/4 cup Unsalted Butter
  • 1 Shallot (peeled, minced)
  • 1/2 cup Dry Marsala
  • 1 orange (zested, juiced)
  • 1/4 Cup Sliced Almonds
  • 3 Peaches (peeled, sliced)
  • 1 Can White Beans (drained, rinsed)
Directions
  • Using a meat mallet, pound each pork slice to about 1/8-inch thick. Place 1 parsley leaf and 1 slice of ham on each cutlet and fold over to form a sandwich, with the meat inside the prosciutto. Pound lightly with the meat mallet, then secure with toothpicks.
  • In a 10- to 12- inch sauté pan, heat 2 tablespoons of the butter over high heat until it foams and subsides. Season the flour with salt and pepper, and dredge the cutlets lightly in the flour. Add to the pan and cook for 2 minutes on each side. Transfer to a platter and keep warm.
  • Add the shallots to the pan with the remaining 2 tablespoons of butter and cook for 1 minute. Add the almonds and cook for an additional minute. Pour the marsala into the pan and reduce, stirring with a wooden spoon to dislodge the browned bits on the bottom of the pan. Add white beans to the pan. Add the peaches and toss to combine. Add the orange zest and juice. Chop the remaining parsley and stir into the peaches.
  • Pour the sauce over the pork chops, and serve immediately.
Similar categories: Pork Dinner Sides

Comments

rate this recipe
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

Latest Recipes