4 boneless center-cut pork
chops, 1 inch thick
Flour, for dusting
2 tablespoons
unsalted butter
1 tablespoon vegetable oil
2 small onions, sliced
horizontally and
separated into rings
3 fresh pears, cored
and quartered
1/2 cup water
1 teaspoon dried marjoram
1/4 teaspoon ground
cinnamon
3 Florida tangerines,
peeled and sectioned
Braised Pork Chops with Tangerines
Diversi;ed Citrus Marketing/Noble Worldwide
Dust pork chops liberally with ;our on both sides.
In a large skillet, heat butter and oil over medium-high heat. Add pork chops and brown on both sides;
remove from the pan.
Add onion rings to the pan and sauté brie;y.
Return the pork chops to the pan. Add pears and
water. Sprinkle with marjoram and cinnamon. Cook,
uncovered, over low heat for 1 hour and 15 minutes, or
until the chops are tender and the sauce has thickened.
Add tangerine sections to the pan and heat brie;y.
Serve immediately. Makes 4 servings.
Asparagus Tart
Dole
Pastry dough for single-
crust 9-inch pie
Preheat oven to 450°F.
1 pound Dole* asparagus,
trimmed and cut into
1-inch pieces
1-2 tablespoons olive oil
2/3 cup half-and-half
2 large eggs, lightly
beaten
1 teaspoon Dijon mustard
1/2 cup shredded
Gruyère cheese
Dash of cayenne pepper
1/4 teaspoon salt
1/4 teaspoon freshly
ground black pepper
BALSAMIC BERRIES
1/4 cup strawberry jam
2 tablespoons
balsamic vinegar
20 Dole* strawberries,
hulled and quartered
Freshly ground pepper
Place pastry dough in a 9-inch tart pan with a removable bottom; fold the edges over to create a thicker
crust. Pierce all over with a fork.
Toss asparagus pieces with a small amount of oil;
place on a rimmed baking sheet.
Place pastry and asparagus in the oven and bake for
5 minutes. Remove the asparagus. Bake the pastry
3 minutes longer and remove.
Reduce oven temperature to 375°F.
In a bowl, stir together half-and-half, eggs, mustard,
cheese, cayenne pepper, salt and black pepper.
Place the asparagus in the crust. Pour in the egg mixture. Place on a foil-lined pan. Bake for 35 minutes,
or until pu;y and brown. Let stand for 10 minutes
before slicing.
To prepare the berries, whisk together jam and vinegar in a large bowl. Add strawberries and toss to coat.
Season to taste with pepper.
Serve the tart with Balsamic Berries. Makes 6-8 servings.
Brands may vary by region; substitute a similar product.
