Spice-crusted Pork Chops with Avocado Tartare
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 12 min |
| Total: | 32 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Féd. des producteurs de porcs du Québec |
Recipe ingredients
- 2 Tbsp. (30 mL) crushed coriander seeds
- 1 Tbsp. (15 mL) crushed mustard seeds
- 2 Tbsp. (30 mL) coarse ground black pepper
- Salt to taste
- 4 boneless Québec pork chops
- 2 Tbsp. (30 mL) Irresistibles Dijon mustard*
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- Tartare
- 1 ripe avocado, diced
- ¼ cup (60 mL) oil-packed or rehydrated sun-dried tomatoes, chopped
- 3 Tbsp. (45 mL) lime juice
- 1 garlic clove, minced
- 2 Tbsp. (30 mL) chopped fresh chives
- Salt and freshly ground pepper to taste
Preparation
Preheat barbecue to high.
Mix spices and salt together in a large plate.
Brush pork chops with mustard and press mustard-side into spices, making sure the chops are well-coated with spices.
Refrigerate while preparing tartare.
In a bowl, toss avocado, sun-dried tomatoes, lime juice, garlic and chives. Season generously.
Set aside at room temperature.
Reduce heat to medium.
Grill chops, crusted-side down first, 3 – 4 minutes per side depending on thickness and desired degree of doneness.
To pan-fry
Heat half the oil in a skillet over medium heat. Brown chops 3 - 4 minutes per side.
Reduce heat to low. Cover and cook for 12 minutes.
Plate chops crusted-side up, and top with avocado tartare.
Serve chops with cold mango rice and pepper salad.
Suggestion
Guard against cross contamination. After having been used to baste pork or poultry, a utensil must not be dipped into the mustard jar again.photo provided by Porc du Québec
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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