LCBO Food & Drink Spring 2024

CITRUS TWIST

Mexican-Spiced Pork Chops with Roasted Lemon Salsa Verde Infused with robust Mexican spices, these succulent pork chops are topped with a vibrant salsa verde starring roasted lemon. Roasting mellows the tartness and bitterness of the citrus, and marinating the chops ahead of time ensures they’ll be tender and juicy. This salsa is also delicious on fish tacos, scrambled eggs or as a dip for tortilla chips. SALSA VERDE 1 lb (455 g) medium tomatillos, about 10, husked, rinsed 1 small onion, cut into large chunks 1 jalapeño 4 garlic cloves, unpeeled 1 medium lemon, about 4 oz (115 g), halved crosswise, seeded 1 tbsp (15 mL) extra virgin olive oil Salt to taste 1/4 cup (60 mL) chopped fresh cilantro Sugar to taste PORK CHOPS 2 tbsp (30 mL) extra virgin olive oil 2 tbsp (30 mL) soy sauce Zest and juice of 1 medium lemon 2 garlic cloves, finely chopped 1/4 cup (60 mL) chopped onion 1 tbsp (15 mL) smoked paprika 2 tsp (10 mL) coriander 1/4 tsp (1 mL) cinnamon Freshly ground pepper to taste 4 bone-in pork chops, cut 1 inch (2.5 cm) thick, about 6 oz (170 g) each 2 tbsp (30 mL) canola oil 1. For the salsa verde, preheat oven to 450°F (232°C). 2. Place tomatillos, onion, jalapeño, garlic and lemon on parchment-lined baking sheet. 1 tbsp (15 mL) chili powder 2 tsp (10 mL) dried oregano, preferably Mexican 2 tsp (10 mL) cumin

4. For the pork chops, stir together all ingredients other than pork chops and canola oil in a small bowl. Place chops in a container and pour marinade over, flipping to coat. Cover and refrigerate at least 4 hours or up to 1 day. 5. Take chops out of fridge and preheat oven to 400°F (204°C). 6. Set a large cast-iron or oven proof skillet over high heat. When hot, add canola oil. Swirl, then add pork chops. Cook until nicely browned on one side, about 3 minutes. Flip and transfer pan to oven for 5 minutes. Flip and

continue cooking in oven until chops reach an internal tem perature of 145°F (63°C), about 5 minutes more. 7. Transfer chops to cooling rack and rest 5 minutes before serving with salsa verde. WHAT TO SERVE Kim Crawford Sauvignon Blanc VINTAGES ESSENTIALS 35386, $21.95 This New Zealand Sauvignon Blanc complements the green notes of the tomatillos and cilan tro, while its fruitiness tames the spicy aromatic heat. Serves 4

Drizzle with oil, season with salt and toss to coat, making sure lemon halves are cut sides down. Roast until tomatillos are charred and onions are brown, 12 to 15 minutes. Remove from oven and cool. 3. When cool enough to handle, discard garlic skins and pepper stem. Place everything in a food processor and pulse to desired consistency. If it’s too thick, add water, 1 tbsp (15 mL) at a time. Transfer to a mixing bowl and stir in chopped cilantro. Season with salt and sugar, if necessary. Transfer to an airtight container. Refrigerate up to 5 days.

40 FOOD & DRINK SPRING 2024