Now that warmer weather has arrived, Food Network star Sandra Lee is grilling up a feast! Here, she makes pork chops with a chilled bean and tomato salad, fresh and crispy slaw, and a pear tart.
- 1/3 cup red wine vinegar
- 1 1/2 teaspoons salt, divided
- 1 teaspoon ground black pepper, divided
- 3 tablespoons extra-virgin olive oil
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 2 tablespoons chopped fresh parsley
- 2 tablespoons minced celery
- 2 tablespoons chopped celery leaves
- 4 (1-inch-thick) bone-in center-cut pork chops (about 2 1/4 pounds)
- 2 teaspoons dried Italian seasoning
- Garnish: small celery leaves
1. In a medium bowl, combine vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gradually whisk in oil. Add beans, tomatoes, parsley, celery and celery leaves. Cover and chill 1 hour.2. Heat a grill pan over medium-high heat; coat with nonstick, nonflammable cooking spray. Sprinkle both sides of pork chops with remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Add pork chops to pan; cook for 4 minutes on each side, or until desired degree of doneness, reducing heat to medium if necessary. Sprinkle pork with Italian seasoning. Let stand 5 minutes before serving.3. Stir bean salad. Spoon onto a serving platter, and top with pork chops. Garnish with celery leaves, if desired.
- 1/2 cup coleslaw dressing
- 2 tablespoons Dijon mustard
- Zest and juice of 1/2 lemon
- 1 tablespoon honey
- 2 tablespoons poppy seeds
- 1 (14-ounce) package coleslaw mix
- 1 yellow pepper, thinly sliced
- 1/2 (0.75-ounce) bunch tarragon, leaves removed from stems
- Salt and pepper, to taste
1. In a small bowl, combine coleslaw dressing, mustard, lemon zest and juice, honey, poppy seeds, and salt and pepper to taste. Mix together and set aside. 2. In a large bowl, combine the coleslaw mix, yellow pepper, and tarragon. Pour over the dressing and toss to coat.
- 1 sheet frozen puff pastry
- 1 egg, lightly beaten
- 1 tablespoon plus 2 teaspoons water
- 1 (26-ounce) can pear halves, drained and thinly sliced lengthwise
- 1 tablespoon sugar
- 1 tablespoon pear brandy, optional
- 2 tablespoons butter
- 1/4 cup apricot jam
1. Preheat oven to 400 degrees. 2. Thaw puff pastry at room temperature for 20 to 30 minutes. Unfold. If pastry does not unfold easily, thaw for an additional 5 to 10 minutes and retry. 3. On a lightly floured surface, roll out pastry to a 10 × 12-inch rectangle. Transfer to an ungreased baking sheet. With a dry pastry brush, brush away any excess flour. 4. In a small bowl, lightly beat together egg and 1 tablespoon water to create an egg wash. With a pastry brush, brush a ½-inch border of egg wash around pastry. Fold over edges to create a rim. With a fork, prick pastry inside the rim all over. 5. Arrange pear slices on pastry, sprinkle with sugar and pear brandy (optional), and dot with butter. Bake in preheated oven for 20 minutes or until puffed and golden brown. 6. While tart is baking, combine apricot jam and 2 teaspoons water in a microwave-safe bowl. Stir to combine. Microwave on high until jam has melted, stirring every 15 seconds. When jam has completely melted, push through a fine mesh strainer to remove any lumps or pieces of fruit. Set aside. 7. Once tart has finished baking, remove from oven. Brush apricot glaze over entire tart — both fruit and pastry. Cool to room temperature and serve.