LCBO Food & Drink Spring 2018

QUICK & EASY  CUTTING IT THIN

QUINOA-CRUSTED PORK CUTLETS WITH PEAS & MINT

2 cups (500 mL) fresh spring peas ½ cup (125 mL) torn or shredded

Thinly sliced boneless pork chops are cut from the loin, so tenderness is guaranteed. How- ever, their flavour is mild, so the challenge is to boost taste. Adding a super-healthy quinoa coating, spiked with Dijon and sage, revs up the taste and creates crispy crunchy cutlets you don’t have to feel guilty about devour- ing. Because the thickness of packaged chops varies, packages of the same weight vary in the number of pieces they hold. The follow- ing coating will easily cover 9 pieces. A side of fresh sweet peas is an explosion of spring taste—add new potatoes and dinner’s done! 1 cup (250 mL) quinoa 3 eggs

1½ minutes a side. Remove and repeat with remaining butter and pork. If pieces are brown- ing too quickly, reduce heat. 4 Meanwhile, place peas in a saucepan with a generous pinch of salt and cover with water. Bring to a boil and boil gently until bright green, 2 to 3 minutes. Drain and toss with mint. 5 Grate lemon peel over chops, if you like, and serve with lemon wedges for squeezing over- top. Serves 3 to 4

fresh mint leaves 1 lemon, optional

1 Prepare quinoa following package direc- tions. Place in a medium shallow bowl, then separate grains with a fork. In a second simi- lar bowl, whisk eggs with Dijon until fairly smooth. In a third bowl, stir flour with sage and salt. 2 Lay a large piece of waxed paper on the counter. Coat 1 chop with flour mixture on both sides. Shake off excess. Then coat with egg mixture on both sides, letting excess drip back into dish. Coat with quinoa on both sides, gently pressing coating to help it adhere (a fork is useful here). Place on waxed paper. Repeat with remaining pieces. 3 Heat a large skillet over medium heat. Add 1 tbsp (15 mL) butter and tilt to coat pan. Add 3 pieces of pork. Cook until golden, about

3 tbsp (45 mL) Dijon mustard ⅓ cup (80 mL) all-purpose flour 1 tbsp (15 mL) ground sage 1 tsp (5 mL) salt 9 thin-sliced boneless pork chops, about 12 oz (375 g) total 2 to 3 tbsp (30 to 45 mL) butter, divided

WHAT TO SERVE EastDell Rosé VQA LCBO 560243, $13.95 Samuel Adams Boston Lager LCBO 365601, 473 mL, $3.10

74  FOOD & DRI NK SPRING 2018