Pork Chops With Apple Cider, Walnuts, And Prunes

Serves 4: Prep: 23min Cook: 20min Total: 43min


4 pork chops (6-8 ounces each), each 3/4″ thick
1/2 teaspoon salt
1/2 teaspoon ground rubbed sage
1/4 teaspoon ground black pepper
1 tablespoon walnut oil or olive oil
6 pitted prunes (2-3 ounces), chopped
1/2 cup apple cider
1/4 cup dry white wine or apple cider
2 tablespoons chopped walnuts

(1)  Season the pork with the salt, sage, and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork and cook until browned on the first side, 4 to 5 minutes. Hold the chops on the edges and cook the edges until browned if desired, 1 to 2 minutes. Turn and cook until the second side is browned, about 1 minute. Reduce the heat to low and pour off any fat in the skillet. Add the prunes, cider, and wine or cider, and cook until the juices run clear and a meat thermometer registers 155°F, turning once or twice, 12 to 15 minutes.

(2)  Remove to plates and spoon the prunes on top. There should be about 2 tablespoons uices left in the pan. If more, cook ove low to medium heat until reduced. Spoon the juices over the pork and sprinkle with the walnuts.


Courtesy of http://Prevention.com/Recipe

Pork with Persimmons and Mustard Greens

Pork with Persimmons and Mustard Greens

Active Time: 15 minutes  Total Time: 1 hour  Serves 6

Doctor NaplesIngredients:

2 pounds pork loin, tied
Coarse salt and freshly ground pepper
1 pound persimmons,tops trimmed, cut into 1 1/2 – inch wedges
6 garlic cloves, peeled
1 tbl extra-virgin olive oil
1 bunch (14 oz) mustard greens, large stems removed
1/2 Cup Marsala wine


1-Preheat oven to 425 degrees. Season pork with 1 1/4 tsp salt and 1/2 tsp pepper. Place pork in a 12-inch cast-iron or other heavy ovenproof skillet.

2-Toss persimmons and garlic with oil; season with salt and pepper. Scatter around pork. Roast 15 minutes. Turn over persimmons and continue to roast until pork reaches an internal temperature of 125 degrees (20-25 minutes). Transfer pork to a cutting board, tent with foil and let rest 15 minutes (pork will continue to cook as it cools). Meanwhile, if persimmons are still firm, roast until fork-tender.

3-Transfer persimmons to a serving platter. Add mustard greens to pan. Season with salt and saute’ over medium heat until tender, about 2 minutes. Transfer greens to platter. Add wine to pan and cook until reduced by two-thirds. Thinly slice pork and arrange on top of the persimmons and greens. Spoon sauce over top and serve!

Courtesy of Marth Stewart.com

Wild Mushroom Soup

naples doctorWild Mushroom Soup

Serves: 4


1 medium yellow onion, peeled and sliced
3 garlic cloves, peeled and halved
½ cup extra-virgin olive oil (or ¼ cup olive oil plus ¼ cup macadamia nut oil)
2 T. Madras curry powder
½ T. ground thyme
16 oz white button mushrooms, cleaned and halved
4 cups Roasted Vegetable Stock (see above recipe)
8 oz assorted wild mushrooms (chanterelle, morel, oyster, shitake), thickly sliced
2 garlic cloves, peeled and minced
2 T. fresh thyme leaves
Fresh ground black pepper, to taste


In a large heavy saucepan, heat ¼ cup of the olive oil over medium heat; add the onions, halved garlic, curry powder and ground thyme. Cook until the onion is translucent, about 10 minutes. Add the white mushrooms and cook until all the vegetables are tender, about 20 minutes more. Add the stock, increasing the heat just to the start of a boil then
lower to a simmer over medium-low heat for about 30 minutes. Let cool slightly then purée in batches in a food processor or blender. Return to the stockpot and keep warm.

Meanwhile, heat the remaining olive oil in a medium sauté pan over medium-high heat. Add the wild mushrooms, minced garlic and thyme leaves, season with some black pepper and cook until the mushrooms are starting to brown, about 7 minutes.

Ladle some soup into each soup bowl. Spoon some wild mushrooms on top in the center, season with some black pepper and serve immediately. Great with Californian or Australian Chardonnay or white Burgundy.

Calories: 304
Protein (grams): 2
Fat: 28
Carbohydrates: 11
Fiber: 3

Spicy Shrimp and Calamari Sauté

Weight loss naplesSpicy Shrimp and Calamari Sauté

Serves: 4


3 garlic cloves, peeled and minced
½ t. ground coriander
½ t. ground cardamom
¼ t. hot paprika
½ pound medium shrimp, shelled, deveined and cut into medium dice
½ pound cleaned squid, bodies cut into 1/4-inch rings and tentacles
4 T. extra-virgin olive oil (or 2 T. olive oil and 2 T. macadamia nut oil)
1 small onion, peeled and cut into medium dice
1 Serrano pepper, seeded and finely chopped
Juice and finely grated zest of 1 small lemon
1 T. fresh mint leaves, coarsely chopped
1 T. high-quality liquid fish oil (optional)
Fresh ground black pepper, to taste


In a small bowl, combine the garlic, coriander, cardamom and paprika.
Place the shrimp and squid in separate bowls and season each with equal
parts of the spice mixture. Add 1 T. of olive oil to each bowl and toss well.

Heat the remaining 2 T. of olive oil in a large heavy skillet. Add the onion
and Serrano pepper and cook over moderate heat until starting to brown,
about 8 minutes. Transfer the solids to a large bowl using a slotted spoon
and mix in the lemon juice, lemon zest and mint leaves.

Reheat the oil in the skillet. Add the shrimp and stir-fry over high heat
for about 2 minutes. Transfer the shrimp to the large bowl using a slotted
spoon. Add the squid to the hot skillet and stir-fry for about 2 minutes.
Transfer the contents of the skillet to the large bowl and toss well.

Place an equal amount of the sauté onto the center of each plate.
Drizzle with fish oil, season with the black pepper and serve immediately.
Great with German or Alsatian Riesling or Alsatian Pinot Gris or

Calories: 373
Protein (grams): 27
Fat: 24
Carbohydrates: 10
Fiber: 2

Nut Crusted Sea Bass with Chantrelle Vinaigrette

naples doctorNut-Crusted Sea Bass with Chanterelle Vinaigrette

Serves: 4


2 T. coriander seeds
2 T. sesame seeds
1 T. whole black peppercorns
5 T. extra-virgin olive oil
1 cup Vegetable Stock (see above recipe)
1 oz package of dried chanterelle mushrooms
1 T. honey
1 T. fresh lemon juice
1 T. sherry vinegar
1 T. low-sodium soy sauce
½ cup whole what flour
4 egg whites
¼ cup macadamia nut oil
4 6-oz sea bass fillets, skinned
1 T. high-quality liquid fish oil (optional)
Fresh ground black pepper, to taste


In a small skillet, mix the hazelnuts, almonds, macadamia nuts, coriander seeds, sesame seeds and peppercorns. Toast over moderate-low heat until fragrant and slightly browned, about 4 minutes. Remove from the heat and let cool. Transfer the contents of the skillets to a spice grinder and grind to a coarse powder.

Place vegetable stock in medium pot, bring just a boil, remove from the heat, mix in the package of dried chanterelle mushrooms, cover and let sit for about 30 minutes. Strain into a clean pot and keep warm. Rinse the reconstituted mushrooms several times in fresh water to remove all grit then place between some paper towels and press firmly to remove all moisture.

Heat 1 T. of the olive oil in a large skillet, add the mushrooms and cook over moderate-high heat until nicely browned, about 8 minutes. Add the chanterelle liquid, honey, lemon juice, vinegar and soy sauce and bring to a boil over high heat. Reduce the heat to low and simmer for about 20 minutes, until the liquid has been reduced to about ¼ cup. Strain the mixture through a fine-mesh sieve into a small saucepan, pressing hard on the solids to remove as much liquid as possible. Whisk the remaining oil into the contents of the small saucepan and keep warm.

Spread the nut-spice powder on one plate and the flour on another. Coat the sea bass fillets with the nut-spice powder, dip into the egg whites then coat with the flour, shaking off any excess. In a large skillet, heat the macadamia nut oil and add 2 of the sea bass fillets, cooking over moderate heat until browned and just cooked through, about 4 minutes
per side. Transfer the cooked fish to a warm platter and repeat with the remaining 2 fillets.

Transfer one sea bass fillet onto the center of each plate. Spoon some shitake vinaigrette on top, drizzle with the fish oil, season with the black pepper and serve immediately. Great with Californian or Australian Chardonnay or white Burgundy.

Calories: 437
Protein (grams): 40
Fat: 21
Carbohydrates: 22
Fiber: 8

Dr. V’s Favorite Penne with Spicy Red Pepper Sauce

Naples Doctor

Favorite Penne with Spicy Red Pepper Sauce

Serves: 4


  • ⅔ lb 100% whole wheat penne rigate, dried
  • ¼ cup extra-virgin olive oil
  • 1 large Spanish onion, peeled and thinly sliced
  • 2 large red bell pepper, cored, seeded and thinly sliced
  • 1 T. capers, soaked and rinsed multiple times to remove salt
  • ½ t. red pepper flakes
  • ¼ cup red wine vinegar
  • 2 ripe beefsteak tomatoes, coarsely chopped
  • 2 T. fresh basil leaves, shredded
  • ¼ cup low-fat imported Pecorino-Romano cheese, freshly grated (optional)
  • Fresh ground black pepper, to taste


  • In large pot of boiling water, cook penne until al dente, about ten minutes. Drain and reserve three-quarter cups cooking water. Transfer penne to large saucepan over low heat to keep warm.
  • Meanwhile, in large skillet, warm oil over moderate-high heat until shimmering; add onion and cook until just beginning to brown, about five minutes. Add bell peppers, capers and pepper flakes, cooking and stirring for about ten minutes, until bell peppers slightly browned. Add vinegar and cook until liquid has almost evaporated. Purée beefsteak tomatoes in food processor, strain into skillet and cook for about five minutes.
  • Add penne and reserved cooking water to sauce and simmer until slightly thickened, about three minutes. Stir in basil then transfer mound of pasta to center of each shallow bowl, sprinkle with cheese, season with black pepper and serve immediately. Great with Californian, Australian, New Zealand or Chilean Sauvignon Blanc, Sancerre or dry white Bordeaux.
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