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March 07, 2021
Pork is good for you!
Based on a recipe by Rachel Ray
This recipe from Rachel Ray that I substituted the chicken with Circle B Ranch Pork Cutlets came out delicious. Enjoy!
2 pounds Circle B Ranch pork cutlets
Salt and pepper
3 tablespoons olive oil
2 cloves garlic, sliced or crushed and chopped
About ⅓ cup balsamic vinegar
3 tablespoons light-brown sugar
2 tablespoons fresh rosemary, finely chopped
About 1 tablespoon Worcestershire sauce
1 rounded tablespoon grainy Dijon mustard
2 cups arugula leaves (a couple of handfuls)
A handful of fresh flat-leaf parsley tops, coarsely chopped
1 bulb fennel, trimmed and very thinly sliced with a sharp knife or on a mandolin
3 to 4 stalks celery with leafy tops, stalks very thinly sliced on an angle and tops coarsely chopped
1 small or ½ medium medium red onion, very thinly sliced
1 lemon, juiced
About 2 tablespoons extra-virgin olive oil (EVOO), for drizzling
Salt and pepper
In a large bowl, toss the fennel, celery, onion, lemon juice, and EVOO; season with salt and pepper. Let the slaw marinate while you prepare the chicken.
Heat a large cast iron skillet over medium high. Season the pork with salt and pepper. Add 2 tablespoons olive oil, two turns of the pan, to the skillet. Add the chicken. Cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Reduce heat a bit and add the remaining 1 tablespoon olive oil, one turn of pan, to the skillet. Add the garlic and stir until aromatic, about 1 minute. Add the vinegar, sugar, rosemary, and Worcestershire and cook, stirring often, until reduced and thickened a bit, about 1 minute. Stir in the Dijon. Add the chicken and turn until coated. Cook until heated through, about 1 minute more.
Mix the arugula and parsley into the slaw. Serve the chicken whole or sliced with the slaw alongside.
Taste the difference that natural raising and humane treatment can make to the taste of pork. 100% bred, raised and processed in the United States!