The Sexy Forever Recipe Bible (109 page)

8 bone-in pork chops, ½ inch thick

Sea salt and freshly ground black pepper

4 tablespoons olive oil

4 cups shredded purple cabbage

½ cup chicken stock or broth, preferably
homemade

1 cup port wine (use stock for Detox)

2 tablespoons balsamic vinegar

2 tablespoons (¼ stick) unsalted butter

Season the pork chops with salt and pepper on both sides.

Place a large skillet over medium-high heat. Add 2 tablespoons of the olive oil and the cabbage. Stir-fry until tender, about 5 minutes. Remove from the pan and set aside in a warm oven.

Place the skillet back over medium-high heat. Add the remaining 2 tablespoons olive oil. Add the pork chops and cook for 5 to 6 minutes per side. Remove the chops from the pan and set aside with the cabbage. Add the stock, wine, and balsamic vinegar to the hot pan. Scrape all the browned bits from the bottom of the pan. Continue stirring until the sauce reduces by half. Turn off the heat and add the butter, 1 tablespoon at a time, until well combined.

Divide the cabbage among four plates. Top each with 2 pork chops.

SERVES 4

pork tenderloin with sage

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 whole pork tenderloins

Sea salt and freshly ground black pepper

1 cup olive oil

Juice of 1 lemon

2 teaspoons finely chopped fresh sage, or 1 teaspoon dried, plus 4 fresh sage leaves, finely chopped

1 cup marsala or white wine (use stock for Detox)

1 cup chicken stock or both, preferably
homemade

2 tablespoons (¼ stick) unsalted butter

Place the pork tenderloins in a glass or other nonreactive container with the salt and pepper, olive oil, lemon juice, and chopped sage. Cover and refrigerate for at least 2 hours, turning after 1 hour.

Let the pork sit out at room temperature for 15 minutes before cooking. Preheat the oven to 350°F.

Place a large skillet (ovenproof, if possible) over medium-high heat. Remove the tenderloins from the marinade and sear in the hot pan, turning frequently until browned all over. If the skillet is ovenproof, place it in the oven and roast the tenderloins for 10 minutes. (If not, transfer the pork to a roasting pan, but use the skillet to make the sauce.)

When cooked, remove the pork from the skillet and set aside. Place the skillet over high heat. When hot, add the marsala. Cook until the steam evaporates. Add the stock and the 4 finely chopped sage leaves, scraping the bits off the bottom of the pan. Cook over high heat until the sauce reduces by half or more. Turn off the heat and stir in the butter. Season with salt and pepper.

Cut the tenderloins into ½- inch-thick strips on an angle. Arrange in a semicircle on a plate and serve with sauce.

SERVES 4

peppered pork chops with fried sage leaves

PROTEIN, HEALTHY FATS
DETOX, LEVEL 1, LEVEL 2

1 tablespoon black peppercorns

4 center-cut pork chops on the bone, about 1 inch thick

Olive oil

Sea salt

1 bunch fresh sage leaves

Crack the peppercorns on a cutting board with a heavy pan.

Coat the pork chops with a drizzle of olive oil, then season them with the cracked peppercorns and sea salt. Place a large skillet on medium-high heat. Add about 2 tablespoons olive oil and the pork chops. Cook for 3 minutes on each side. Remove from the pan and set aside.

Add another 3 tablespoons olive oil to the pan and put over medium heat. After about 30 seconds, toss in the fresh sage leaves and sauté for 30 seconds. Remove with a slotted spoon and scatter over the pork chops. Season the fried sage leaves with a sprinkle of sea salt.

SERVES 4

pork chops with creamy shallot sauce

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

4 boneless center-cut pork chops, 1 inch thick

Sea salt and freshly ground black pepper

4 tablespoons (½ stick) unsalted butter

1 medium onion, finely chopped

5 shallots, finely chopped

2 garlic cloves, chopped

1 cup dry red wine (use chicken stock for Detox)

½ cup heavy cream

Preheat the oven to 200°F.

Season the pork chops with salt and pepper. Heat a skillet on medium-high heat. Melt 2 tablespoons of the butter in the pan. Cook the chops for about 5 minutes, until the outside is golden brown. Turn them over and continue cooking for another 5 minutes. Remove the chops from the pan, and reserve in a warm oven.

Add the onion to the skillet (and more butter if the pan looks too dry) and cook until browned, about 7 minutes. Add the shallots and garlic, and cook for an additional minute. Pour the wine into the pan and bring to a boil. Turn the heat down to a simmer, and cook until the wine has reduced by half, 3 to 4 minutes. Add the remaining 2 tablespoons butter, stirring to melt. Whisk in the cream. Season with additional salt and pepper.