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Pan Seared Pork

Updated: Friday, February 21 2014, 12:19 PM EST

Pan Seared Local Pork with Pea & Carrot Puree

Pan Seared Pork
2 local boneless pork loin chops
1 tbls grape seed oil (or high temp oil)

Using a good local boneless pork loin chop, sear the pork 3 minutes on each side. Place in oven at 350 degrees for 3-5 minutes, or until internal temp is at 160 degrees.

Pea Puree
1 cups vegetable stock
3 cups blanched English peas
Salt & pepper to taste

Puree all together until smooth. Serve with salt and pepper

Carrot Puree
3 medium Carrots, diced medium
1/4 cups vegetable stock
4 tbls sugar
Salt & pepper to taste
2 tbls butter
 
Saute carrot in butter for 4 minutes. Mix often, season with salt and pepper, add sugar, veg stock and cover with a lid. Cook the carrots until tender, puree with a little vegetable stock if needed.

Peas & Bacon  
2 tbls shallots
Oil
1/4 cup peas
3 tbls chopped bacon
Pea puree
 
Saute shallots until tender, add bacon and crisp, add peas and pea puree, season with salt and pepper. Arrange on the plate with carrot puree and your favorite cut of pork.

Pan Seared Pork


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