Pork, Chicken, Ham, Or Turkey Recipe

Prepare proteins

Pat each piece of protein dry with paper towels. If chicken or turkey breasts are thick, slice horizontally to make 1/2-inch cutlets or pound between plastic wrap to an even 1/2-inch thickness. Trim excess fat from pork and ham if desired. Set proteins on a tray.

Make marinade

In a shallow bowl or rimmed plate combine olive oil (3 tbs), soy sauce (2 tbs), Dijon mustard (1 tbs), minced garlic (2 tsp), black pepper (1 tsp), and kosher salt (1 tsp). Whisk until smooth.

Marinate

Place the proteins in the marinade (you can do all types or just those you selected). Turn to coat evenly and let sit at room temperature for 15 minutes or refrigerate for up to 2 hours. If marinating multiple types, keep portions separate or note that ham is already salted/smoked so marinate ham for less time (5–10 minutes).

Preheat pan

Twenty minutes before cooking, remove proteins from refrigerator (if chilled). Preheat a large heavy skillet or grill pan over medium-high heat until hot; add a thin film of neutral oil if your pan is not well-seasoned.

Cook proteins

Working in batches to avoid crowding, place the proteins in the hot pan. Cook times will vary: chicken cutlets and turkey cutlets 3–4 minutes per side until internal temperature reaches 165°F (74°C); pork chops or tenderloin medallions 4–5 minutes per side until 145°F (63°C) and allow to rest; ham steaks 2–3 minutes per side just to heat through and caramelize edges (they are precooked). Adjust heat as needed to avoid burning the marinade. Transfer cooked pieces to a warm plate and loosely tent with foil.

With the pan still over medium heat (after removing proteins), add unsalted butter (2 tbs). When it foams, scrape up any brown bits from the pan with a wooden spoon. Stir in fresh lemon juice (1 tbs) and chopped parsley (1 tbs). Taste and add a pinch of salt or a small splash of soy sauce if desired. Allow sauce to reduce for 30–45 seconds until slightly thickened.

Return cooked protein to the pan for 10–20 seconds per side to glaze lightly with the sauce, or spoon the sauce over each piece on the serving plate.

Plate the selected protein(s). Finish with a squeeze of lemon from lemon wedges, a crack of black pepper to taste, and garnish with fresh parsley sprigs. Serve immediately alongside chosen sides (vegetables, mashed potatoes, rice, or a salad).