Full Product Manual

44 • NuWave
™
PIC
®
Double Complete Cookbook
Pork Chops with
Red Onion Cont
Serves: 2
1 red onion, thinly sliced
1-2 tablespoons butter
Salt and pepper to taste
Splash balsamic or red wine vinegar
2 pork chops
Pinch sugar
Directions:
1. Melt butter in medium sauté
pan at 150°F.
2. Add onions and season with
salt and pepper.
3. Cook onions for about 15 minutes,
stirring occasionally.
4. Add vinegar and cook for about
1 minute until liquid evaporates.
5. Remove pan from PIC and
set sauce aside
6. Sprinkle pork chops with salt,
pepper and sugar.
7. Cook chops in medium sauté pan
on Medium (275°F) for about
5 minutes per side.
8. Serve chops and top with
red onion cont.
Tip: If your pork chops do not have
much fat, you may need to add
some oil or butter to the pan
when cooking.
Pork Chops alla Pizzaiola
Serves: 4
2 tablespoons olive oil
2 (12-ounce) bone-in pork chops
Salt and freshly ground black
pepper to taste
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes
1 teaspoon Herbes de Provence
¼ teaspoon dried red pepper akes
1 tablespoon chopped parsley
Directions:
1. Heat oil in large sauté pan on
Medium (275°F).
2. Season pork chops with salt and
pepper and add to fry pan.
3. Cook chops for about
3 minutes per side.
4. Transfer chops to plate and cover
with foil to keep warm.
5. Add onion to same pan and sauté on
Medium (275°F) for about 4 minutes.
6. Add tomatoes, with juices, Herbes
de Provence and red pepper akes.
7. Cover pan and simmer for about
15 minutes
8. If desired, season sauce with salt
and more red pepper akes and
return chops to pan.
9. Coat chops with sauce and serve.
10. Pour sauce onto chops and season
with parsley.
Tip: Cook pork until internal
temperature reads 160°F.