The Sexy Forever Recipe Bible (110 page)

Return the pork chops to the pan, heat for 2 minutes in the sauce, and serve.

SERVES 2

pork paillards with caper butter sauce

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

8 tablespoons (1 stick) unsalted butter, softened

4 boneless pork chops, (4 to 6 ounces each), pounded to ½-inch thickness

Sea salt and freshly ground black pepper

2 tablespoons olive oil

½ cup finely chopped onion

½ cup chicken broth, preferably
homemade

2 tablespoons fresh lemon juice

2 tablespoons drained capers

Lemon slices, for garnish

Place a large sauté pan over medium-high heat. Add 4 tablespoons of the butter and swirl until melted. Season the pork chops with salt and pepper and sauté for 3 minutes. Turn and sauté an additional 3 minutes. Remove from the pan and transfer onto serving plates. Add the olive oil and onion to the pan. Sauté for 5 minutes, scraping any browned bits off the bottom of the pan. Add the broth and continue scraping the bits from the pan to release the flavor. Let reduce until thick and syrupy, about 5 minutes.

Reduce heat to low. Add remaining 4 tablespoons butter and stir until melted. Add the lemon juice and capers, and season with salt and pepper. Spoon the sauce over the pork chops. Garnish with lemon slices.

SERVES 4

peppered pork tenderloin

PROTEIN, HEALTHY FATS
DETOX, LEVEL 1, LEVEL 2

1 tablespoon coarsely ground black pepper

One 1½- to 2-pound pork tenderloin

8 tablespoons (1 stick) unsalted butter

3 garlic cloves, chopped

3 tablespoons brandy (omit for Detox; see Note)

¼ cup heavy cream

Sea salt and freshly ground black pepper

Sprinkle the pepper on all sides of the tenderloin. Gently press the pepper into the pork. Slice the pork into ¼-inch-thick slices.

Place a large skillet over medium-high heat. Add 4 tablespoons of the butter and stir until melted. Add the pork and sauté for 2 minutes. Turn the pork over and sauté for an additional 2 minutes. Add the garlic to the pan and sauté for 30 seconds. Reduce the heat to low, add the brandy, and cook for 2 minutes. Add the remaining 4 tablespoons butter and stir until melted. Add the cream and heat until warm. Season with salt and pepper and serve.

SERVES 4

NOTE
 If you are doing well on Level 1, the small amount of alcohol in this recipe is okay.

flattened pan-fried pork chops

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

6 garlic cloves

3 tablespoons sea salt

2 tablespoons black peppercorns, coarsely cracked

½ cup chopped fresh rosemary

Juice of 4 lemons

10 to 11 tablespoons olive oil

Eight 6-ounce boneless pork chops pounded to ½-inch thickness

8 lemon wedges

Place the garlic, salt, peppercorns, and rosemary into a large shallow nonreactive container. Add the lemon juice and about ½ cup of olive oil. Add the chops, spooning the mixture over both sides of each chop. Leave in a cool place for about 1 hour.

Place a large skillet over medium-high heat. When the pan is hot, add 2 to 3 tablespoons olive oil. Add as many chops as will fit in the pan and fry for 5 to 6 minutes on each side. Repeat with the remaining chops.

Serve with lemon wedges.

SERVES 8

twelve-hour roast pork

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