Plantain-Crusted Pork Chops
with Black Bean and Avocado Salad Serves 4
WHY THIS RECIPE WORKS: Crushed plantain chips make an easy, crispy
coating for these weeknight-friendly pan-fried pork chops.
2 (15-ounce) cans black beans, rinsed
1 avocado, halved, pitted, and cut into ½-inch pieces
½ cup extra-virgin olive oil
1⁄3 cup thinly sliced red onion
1½ tablespoons lime juice
Salt and pepper
4 (6- to 8-ounce) bone-in pork rib chops, ½ inch thick, trimmed
½ cup all-purpose flour
2 large eggs
5 ounces plantain chips, crushed fine (1¼ cups)
- Combine beans, avocado, ¼ cup oil, onion, lime juice, ½ teaspoon
salt, and ¼ teaspoon pepper in bowl; set aside. - Season chops with salt and pepper. Place flour in shallow dish. Lightly
beat eggs in second shallow dish. Place plantain chips in third shallow
dish. Working with 1 chop at a time, dredge in flour, shaking off excess;
dip in eggs, allowing excess to drip off; and coat with plantain chips,
pressing to adhere. - Line large plate with paper towels. Heat remaining ¼ cup oil in 12-inch
nonstick skillet over medium heat until shimmering. Add 2 chops to skil-
let and cook until golden brown and meat registers 145 degrees, about
3 minutes per side. Transfer to prepared plate. Repeat with remaining
chops. Serve pork chops with salad.
TEST KITCHEN NOTE: Place the plantain chips in a zipper-lock bag and
use a rolling pin to crush them.
Orecchiette with Shrimp, Pepperoncini,
and Basil Serves 4
WHY THIS RECIPE WORKS: A quick sauce of olive oil, garlic, capers,
and pepperoncini makes for a bright, briny rendition of weeknight
shrimp pasta.
1½ pounds extra-large shrimp (21 to 25 per pound), peeled,
deveined, tails removed, and cut into ½-inch pieces
Salt and pepper
12 ounces (31⁄3 cups) orecchiette
1⁄3 cup extra-virgin olive oil
4 garlic cloves, sliced thin
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
¼ cup chopped pepperoncini, plus 1 tablespoon brine
¼ cup capers, rinsed
¼ cup chopped fresh basil
Lemon wedges
- Sprinkle shrimp with ¼ teaspoon salt and ¼ teaspoon pepper and
refrigerate until ready to use. Bring 4 quarts water to boil in large Dutch
oven. Add pasta and 1 tablespoon salt and cook, stirring frequently, until
al dente. Reserve ½ cup cooking water, then drain pasta. - Heat oil in now-empty pot over medium heat until shimmering. Add
garlic and cook until beginning to brown, about 1 minute. Add shrimp
and cook until just opaque, about 4 minutes. - Off heat, add pasta, Parmesan, pepperoncini and brine, capers, basil,
and reserved cooking water and toss to combine. Serve, passing lemon
wedges and extra Parmesan separately.
TEST KITCHEN NOTE: We prefer untreated shrimp—those without
added sodium or preservatives such as sodium tripolyphosphate.
Pan-Seared Chicken Breasts with
Braised Fennel, Olives, and Orange Serves 4
WHY THIS RECIPE WORKS: The classic combo of fennel, olives, and
orange pairs well with pan-seared, cayenne-spiced chicken breasts.4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
¼ teaspoon cayenne pepper
¼ cup extra-virgin olive oil, plus extra for drizzling
3 fennel bulbs, stalks discarded, bulbs halved, cored, and cut into
½-inch-thick wedges
4 shallots, sliced into ½-inch-thick rings
3 garlic cloves, minced
3 (2-inch) strips orange zest plus ¼ cup juice
½ cup water
1⁄3 cup pitted kalamata olives, sliced into ¼-inch-thick rounds
2 tablespoons chopped fresh parsley- Pat chicken dry with paper towels. Sprinkle with 1 teaspoon salt,
¼ teaspoon pepper, and cayenne. Heat 1 tablespoon oil in 12-inch
nonstick skillet over medium-high heat until just smoking. Add chicken
to skillet, skinned side down, and cook until browned on first side, about
6 minutes. Transfer chicken, browned side up, to large plate; set aside. - Heat remaining 3 tablespoons oil in now-empty skillet over
medium-high heat until shimmering. Add fennel, shallots, ¼ teaspoon
salt, and ¼ teaspoon pepper and cook, covered, until softened and
browned, about 8 minutes, stirring occasionally. Add garlic and orange
zest and cook until fragrant, about 1 minute. Add water and reduce
heat to medium-low. Add chicken, browned side up; cover; and cook
until registering 160 degrees, 10 to 14 minutes. - Transfer chicken to cutting board and tent with foil. Stir olives and
orange juice into fennel mixture in skillet. Slice chicken ½ inch thick.
Serve chicken with fennel mixture and pan sauce, sprinkled with parsley
and drizzled with extra oil.
Filets Mignons with Rosemary Potatoes
and Bourbon Cream Sauce Serves 4
WHY THIS RECIPE WORKS: Building a quick bourbon cream sauce in the
skillet adds a rich depth of flavor to the steak.1½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
¼ cup vegetable oil
2½ teaspoons minced fresh rosemary
Salt and pepper
4 (6- to 8-ounce) center-cut filets mignons, 2 inches thick, trimmed
2 shallots, sliced into thin rings
2 garlic cloves, sliced thin
¾ cup heavy cream
¼ cup bourbon- Adjust oven rack to lower-middle position and heat oven to 475 de-
grees. Toss potatoes, 2 tablespoons oil, 2 teaspoons rosemary, 1 teaspoon
salt, and ½ teaspoon pepper together on rimmed baking sheet. Bake until
potatoes are well browned and tender, about 25 minutes. - Meanwhile, pat steaks dry with paper towels and season with salt
and pepper. Heat remaining 2 tablespoons oil in 12-inch skillet over
medium-high heat until just smoking. Add steaks and cook until well
browned and meat registers 125 degrees (for medium-rare), 4 to 6 min-
utes per side. Transfer to platter and tent with foil. - Reduce heat to medium and add shallot, garlic, and remaining
½ teaspoon rosemary to now-empty skillet. Cook until vegetables are
softened and lightly browned, about 3 minutes. Off heat, add cream and
bourbon. Return to medium heat, bring to simmer, and cook until sauce
is slightly thickened, about 3 minutes. Season with salt and pepper to
taste. Serve steaks with sauce and potatoes.
TEST KITCHEN NOTE: You can substitute Red Bliss potatoes for the
Yukon Gold potatoes, if desired.