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Meredith Lawrence

QVC live television Chef and Author. Tips, tricks and techniques for pressure cooker cooking and more!

Pork Medallions with Picatta Sauce

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Pork Medallions with Picatta Sauce
Author: 
Recipe type: Sauce
Cuisine: American
 
Ingredients
  • 1 pork tenderloin (about 1 pound) salt freshly ground black pepper
  • ¼ cup all purpose flour 2 tablespoons olive oil
  • ½ lemon, sliced ½ shallot, minced
  • 1 clove garlic, minced
  • 1 cup chicken stock
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 3 tablespoons capers, drained and rinsed
  • 3 tablespoons butter
  • 2 tablespoons chopped fresh parsley
Instructions
  1. Pre-heat the oven to the lowest temperature you can – usually around 170 ̊F.
  2. Prepare the pork medallions. Remove the silver skin (the silver membrane found on part of the exterior of the tenderloin) by running a sharp knife underneath it and cutting it off the meat. Slice the tenderloin into 1-inch slices. Pound these slices gently with a meat pounder until they are approximately ¾-inch thick. Season the pork medallions with salt and pepper. Lightly dredge the pork in the flour and shake off any excess.
  3. Heat a large skillet over medium-high heat. Once the pan is hot, add the olive oil and sear the pork in batches for about 1½ to 2 minutes per side. Remove the pork and place on a platter, covered with aluminum foil, in the oven to keep warm.
  4. Reduce the heat to medium, add the lemon slices to the pan and brown lightly. Then, add the shallots and garlic to the pan and cook for another minute, taking care not to burn the drippings in the skillet. Add the chicken stock and simmer, scraping up any brown bits on the bottom of the skillet, until the liquid has reduced by half – about 8 minutes.
  5. Add the lemon juice and capers to the skillet and continue to simmer for another 2 minutes. Remove the pan from the heat and stir in the butter to thicken the sauce. Add the parsley and season to taste with salt and pepper. Return the pork medallions and any juices to the skillet and turn to coat all the pieces in the sauce. Serve immediately.
Nutrition Information
Serving size: 3-4

Pork Chops with Artichokes, Capers, Sun-dried Tomatoes and Lemons

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Pork Chops with Artichokes, Capers, Sun-dried Tomatoes and Lemons
Author: 
Recipe type: Main
Cuisine: American
 
Ingredients
  • 2 tablespoons flour
  • 2 teaspoons salt lots of freshly ground black pepper
  • 4 boneless center cut pork chops, about 1-inch thic
  • 1 tablespoon vegetable oil
  • 2 shallots, finely chopped
  • 1 clove garlic, minced
  • ½ cup white wine
  • 1 (15-ounce) can artichoke hearts, halved
  • ¼ cup capers, drained
  • ½ cup sundried tomatoes, julienned
  • ½ cup chicken stock
  • 1 teaspoon Italian seasoning
  • 1 lemon, sliced
  • 1 tablespoon butter, softened
  • 1 tablespoon four
  • 1 tablespoon fresh chopped parsley
Instructions
  1. Combine flour, salt and pepper. Lightly dredge both sides of the pork chops in the flour, shaking off any excess flour.
  2. Pre-heat the pressure cooker using the BROWN setting.
  3. Add the oil to the cooker and brown the pork chops on both sides. Remove the browned chops and set aside. Add the shallots and garlic to the cooker and sauté until the shallots start to brown and soften – about 3 minutes. Add the white wine and stir, scraping up any brown bits on bottom of cooker. Simmer for one minute. Add the artichoke hearts, capers, sundried tomatoes, chicken stock, Italian seasoning and lemon slices. Stir to combine, making sure the lemon slices are submerged in the liquid. Return the pork chops to the cooker and lock the lid in place.
  4. Pressure cook on HIGH for 4 minutes.
  5. While the pork chops are cooking mix the butter and flour together in a small bowl to form a paste. 6.Let the pressure drop NATURALLY and carefully remove the lid. Remove pork chops and let them rest for 5 to 10 minutes, loosely covered with foil. Return the cooker to the BROWN setting. Whisk the butter and flour paste into the sauce and bring the liquid to a boil to thicken. Stir in the fresh parsley and season to taste with salt and freshly ground black pepper. Serve the pork chops with some rice, or over angel hair pasta and top with the sauce and vegetables.
Nutrition Information
Serving size: 4

Cabbage Rolls

cabbage-rolls

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Cabbage Rolls
Author: 
Recipe type: Main
Cuisine: American
 
Ingredients
  • For the cabbage rolls:
  • 2 large heads cabbage
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1 pound ground pork
  • ½ pound ground beef
  • 1½ cups cooked rice (brown or white)
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped fresh parsley
  • 1½ teaspoons salt freshly ground black pepper
  • For the sauce:
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 (28 ounce) can diced tomatoes
  • 1 (14 ounce) can tomato purée
  • 2 tablespoons red wine vinegar
  • 1 tablespoon brown sugar salt and freshly ground black pepper chopped fresh parsley
Instructions
  1. Core the heads of cabbage and place them in the pressure cooker, core side down, along with enough water to cover the bottom of the pressure cooker by an inch. Pressure cooker on HIGH for 2 minutes. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Let the cabbage cool on a towel for a minute and then carefully remove the outer leaves of the cabbage, trying not to tear them. You should get at least 6 good leaves from each head of cabbage. Remove the thick vein from each leaf and discard. Shred half of one of the remaining cabbages. Use the rest of the cabbage for another use, like coleslaw.
  2. Combine the shallot, garlic, pork, beef, rice, tomato paste, parsley, salt and pepper in a bowl and mix together gently. Shape the mixture into twelve small logs and wrap each log in a cabbage leaf, starting at the top of the leaf and folding in the sides.
  3. Pre-heat the pressure cooker using the BROWN setting.
  4. Add the onion and shredded cabbage to the cooker and cook for a minute or two. Add the tomatoes, tomato purée, vinegar brown sugar, salt and pepper and lock the lid in place.
  5. Pressure cook on HIGH for 6 minutes.
  6. Let the pressure drop NATURALLY and carefully remove the lid. Transfer the cabbage rolls to a resting plate. Season the tomato sauce to taste with salt and pepper and pool onto a serving plate, top with the cabbage rolls, sprinkle with parsley and serve.
Nutrition Information
Serving size: 6