Karl's Kitchen

by Chef Karl Marsh

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Stop Overcooking Pork Chops!

Americans overcook their pork! There, I said it and I believe it. This has long been a pet peeve of mine and it feels good to get it off my chest! As a society, we have had a long standing irrational fear of getting sick from undercooked pork. Trichinosis is all but extinct in USDA-inspected pork and has been for decades. In May of 2011, the FDA finally lowered the recommended safe cooking temperature for pork down from 160 F to 145 F. If you ask me, it was too little too late, because it is ingrained in our culture to cook the crap out of pork.

When you cook good quality pork properly, it tastes amazing. Properly cooked pork should be moist and pink in the center. I always tell people they should use a kitchen thermometer and stop cooking their pork when it reaches 140 because it will continue to cook to 145 after you remove it from the heat source.

At Omaha Steaks, we have some of the finest quality, premium pork you can find anywhere. My personal favorite is our Boneless Pork Chops. Cooked properly, these guys will literally melt in your mouth. We recently made a video (shown below) to demonstrate cooking these so that hopefully, everyone can avoid overcooking them. You can find the video below along with a couple of simple recipes featuring our boneless pork chops. Remember, when in doubt, it is better undercook pork and never overcook it!

Cheers! Chef Karl

1. Tuscan Balsamic Glazed Pork Chops

Serves 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients:Pork
2 Tbsp Olive Oil
4 each 4oz or 5oz Omaha Steaks Boneless Pork Chops thawed
1 Tbsp Omaha Steak All Natural Seasoning
1 chub Omaha Steaks Tuscan Balsamic Glaze (unwrapped and sliced)

Procedure:

1. Preheat the olive oil in a large non stick pan on medium
2. Season pork chops with All Natural Seasoning and place in the pan.
3. Cook pork chops for 4-5 minutes on each side.
4. Add the glaze to the pan and allow it to melt, heat up, and thicken slightly.
5. Plate pork chops and spoon hot glaze over the top.

2. Pork Chops with Grilled Pineapple Salsa

Serves 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients:
4 each 4oz or 5oz Omaha Steaks Boneless Pork Chops thawed
1 Tbsp Omaha Steak All Natural Seasoning
1 recipe Grilled Pineapple Salsa

Procedure:

1. Preheat grill on high
2. Prepare Grilled Pineapple Salsa
3. Season pork chops with All Natural Seasoning and place on grill
4. Cook pork chops for 4-5 minutes on each side.
5. Add the glaze to the pan and allow it to melt, heat up, and thicken slightly.
6. Plate pork chops and spoon hot glaze over the top.

Grilled Pineapple Salsa
Makes about 2 cups or 4-6 servings

Ingredients:
½ each Pineapple
1 each Red Bell Peppers
1/2 each White Onion
1 Tbsp Chipotle chile canned in Adobo — Puréed
1 Tbsp Lime Juice — Fresh
2 Tbsp Cilantro — Fresh Chopped
1/2 tsp Kosher Salt
1/4 Black Pepper

Procedure:
1. Peel the pineapple then slice into 1/4″ thick slices. Grill on a hot
grill until grill marks on both sides. Cool completely, remove core then
chop into 1/4″ dice.
2. Roast the red peppers then peel and seed. Chop into 1/4″ dice.
3. Peel the onion and slice into 1/4″ thick slices. Grill on a mesquite
grill then cool completely. Chop into 1/4″ dice.
4. Combine all ingredients in a mixing bowl and mix well.

3. Pan Fried Pork Chops with Cabernet Demi Glace

Serves 4

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients:
1 Tbsp Canola Oil
To Coat All Purpose Flour
4 each 4oz or 5oz Omaha Steaks Boneless Pork Chops
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
1/4 cup Cabernet
2 Containers Omaha Steaks Beef Gravy / Beef Demi Glace

Procedure:
1. Begin by heating the canola oil in a sauté pan over medium heat.
2. Dredge the pork chops in the all purpose flour and sprinkle with Salt and Pepper.
3. Place the 4 pork chops in the sauté pan and immediately turn down the pan to low and cover it.
4. Cook the pork chops covered for 6-7 minutes on each side then remove the pork chops from the pan and place them on plates.
5. Deglaze the pan with ¼ cup of Red Wine and add the 2 containers of Beef Gravy / Beef Demi Glace in the pan. Bring to a boil and allow sauce to thicken slightly.
6. Pour sauce over the cooked pork chops and serve.
7. If you prefer chicken you can substitute Omaha Steaks boneless, skinless chicken breasts for the pork chops.






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About the Author

Karl Marsh is Omaha Steaks' Executive and Research Chef. A graduate of the Century School of Culinary Arts in San Diego, California, Karl has worked as a professional chef for more than 23 years. His responsibilities at Omaha Steaks include new product development and testing, quality assurance, and recipe development. Karl's award-winning creativity in the kitchen has inspired him to develop many interesting and innovative recipes that feature mouth-watering Omaha Steaks products.



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