A Taste of Pennsylvania Cookbook
A Taste of Pennsylvania Cookbook A Taste of Pennsylvania Cookbook
PORK DAYDijon-Crusted Porkwith Pan-Roasted Potatoespresented by Dan BrodeurExecutive Chef, Gigi Restaurant & Loungeand Chef/Owner of Big Dan’s Oregon Ave Deli andBrodeur’s Catering, Philadelphia, PAYields: 2 servingsPork ChopsPreheat oven to 350˚F.Dredge pork chops in flour; tap off excess.With back of spoon, spread smooth Dijonmustard on one side of each chop. Press inpanko bread crumbs. Repeat for other side.Preheat heavy sauté pan over mediumhighheat. Cover bottom with cooking oil.When up to temperature, place pork chopsin sauté pan. Sauté each side until goldenbrown, approximately 3–4 minutes per side.Place on ungreased baking sheet into ovenfor approximately 12–15 minutes.Dijon Cream SaucePreheat sauté pan over medium-high heat.Melt one pat of butter. Add grainy Dijonmustard and whisk until smooth. Add whitewine, 1 ounce of chicken stock, and heavycream. Reduce to desired consistency.PotatoesPreheat sauté pan over medium-high heat.Drizzle pan with cooking oil. Sauté baconuntil crispy. Add red onion and cook untilcaramelized. Add poached Yukon Goldpotatoes and salt and pepper to taste. Cookpotatoes until pan-browned. Finish with apat of butter.Blended cooking oil (olive oil/vegetable oil blend)PORK:4 center cut pork chops,boneless, sliced thinly( 1 ⁄2- to ¾-inch)1 cup flour1 cup smooth Dijon mustard2 cups panko bread crumbsSAUCE:1 stick salted butter2 Tbsp. grainy Dijon mustard2 oz. white wine1 cup chicken stock1⁄2 cup heavy creamPOTATOES:4 oz. hickory-smoked bacon,diced4 oz. red onion, minced2 cups Yukon Gold potatoes,wedged and poachedSaltPeppercontinued next pageWINE PAIRING Seven Valleys Chardonnay45
PORK DAYcontinued from previous pageServingPlace potatoes in center of plate. Top withpork chops. Drizzle with Dijon sauce.DAIRYSPOT.COM HEALTHY TIPMore than men, women tend to haveproblems getting enough iron. Theiron found in meat (called heme iron)is absorbed easier than the iron thatcomes from plants (called non-hemeiron). Women capable of becomingpregnant should choose more foodsthat supply heme iron (like pork and beef). Foodsthat are high in vitamin C, like tomatoes, orangejuice and bell peppers, will help increase theamount of iron absorbed from foods eaten at thesame time.46
- Page 2 and 3: 2013 Recipe BookContentsMUSHROOM DA
- Page 6 and 7: MUSHROOM DAYMushroom Duxellefor Pas
- Page 15 and 16: MUSHROOM DAYSeared Scallopswith Cha
- Page 20 and 21: VEGETABLE DAYTony’s Giambotte(Gra
- Page 22 and 23: Renee’s Sautéed SaupeVEGETABLE D
- Page 24 and 25: VEGETABLE DAYcontinued from previou
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- Page 30 and 31: WEIS DAYComfort Food Makeoverfeatur
- Page 32 and 33: WEIS DAYWild Mushroom and &Gruyere
- Page 34 and 35: WEIS DAYKettle StyleJambalayapresen
- Page 36 and 37: WEIS DAYTesoroMarinara Sause Saucep
- Page 40 and 41: PORK DAYSautéed Medallions of Pork
- Page 42 and 43: Roast Stuffed Pork Loinwith Buttern
- Page 44 and 45: PORK DAYHerb Seared Pork Tenderloin
- Page 46 and 47: PORK DAYHerb Roasted Pork Loinover
- Page 50: PORK DAYBabunya’sPork Chop Milane
- Page 55 and 56: BEEF & VEAL DAYcontinued from previ
- Page 57 and 58: BEEF & VEAL DAYcontinued from previ
- Page 62 and 63: APPLE DAYRoasted Loin of Porkwith a
- Page 64 and 65: APPLE DAYFried AppleBread Puddingpr
- Page 66 and 67: APPLE DAYcontinued from previous pa
- Page 68 and 69: APPLE DAYcontinued from previous pa
- Page 70 and 71: APPLE DAYcontinued from previous pa
- Page 72 and 73: Caramelized Brussel Sproutsand Appl
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- Page 78 and 79: Mozzarella-RicottaFlatbread3-EVERY-
- Page 80 and 81: 3-EVERY-DAY OF DAIRY DAYTiramisupre
- Page 82: SpecialtyCrops Day
- Page 85 and 86: SPECIALTY CROPS DAYFresh Pennsylvan
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- Page 91 and 92: SUPPLEMENTAL RECIPEScontinued from
- Page 93 and 94: SUPPLEMENTAL RECIPESBaked Apples wi
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- Page 97: Notes
PORK DAYDijon-Crusted Porkwith Pan-Roasted Potatoespresented by Dan BrodeurExecutive Chef, Gigi Restaurant & Loungeand Chef/Owner <strong>of</strong> Big Dan’s Oregon Ave Deli andBrodeur’s Catering, Philadelphia, PAYields: 2 servingsPork ChopsPreheat oven to 350˚F.Dredge pork chops in flour; tap <strong>of</strong>f excess.With back <strong>of</strong> spoon, spread smooth Dijonmustard on one side <strong>of</strong> each chop. Press inpanko bread crumbs. Repeat for other side.Preheat heavy sauté pan over mediumhighheat. Cover bottom with cooking oil.When up to temperature, place pork chopsin sauté pan. Sauté each side until goldenbrown, approximately 3–4 minutes per side.Place on ungreased baking sheet into ovenfor approximately 12–15 minutes.Dijon Cream SaucePreheat sauté pan over medium-high heat.Melt one pat <strong>of</strong> butter. Add grainy Dijonmustard and whisk until smooth. Add whitewine, 1 ounce <strong>of</strong> chicken stock, and heavycream. Reduce to desired consistency.PotatoesPreheat sauté pan over medium-high heat.Drizzle pan with cooking oil. Sauté baconuntil crispy. Add red onion and cook untilcaramelized. Add poached Yukon Goldpotatoes and salt and pepper to taste. Cookpotatoes until pan-browned. Finish with apat <strong>of</strong> butter.Blended cooking oil (olive oil/vegetable oil blend)PORK:4 center cut pork chops,boneless, sliced thinly( 1 ⁄2- to ¾-inch)1 cup flour1 cup smooth Dijon mustard2 cups panko bread crumbsSAUCE:1 stick salted butter2 Tbsp. grainy Dijon mustard2 oz. white wine1 cup chicken stock1⁄2 cup heavy creamPOTATOES:4 oz. hickory-smoked bacon,diced4 oz. red onion, minced2 cups Yukon Gold potatoes,wedged and poachedSaltPeppercontinued next pageWINE PAIRING Seven Valleys Chardonnay45
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