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Spice-crusted Pork Chops with Avocado Tartare https://www.metro.ca/userfiles/image/recipes/cotelette-porc-epices-tartare-avocat-5566.jpg PT20M PT12M PT32M
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.
4
2 Tbsp. (30 mL) crushed coriander seeds 1 Tbsp. (15 mL) crushed mustard seeds 2 Tbsp. (30 mL) coarse ground black pepper salt 4 boneless Québec pork chops 2 Tbsp. (30 mL) Dijon mustard 2 Tbsp. (30 mL) extra virgin olive oil
Spice-crusted Pork Chops with Avocado Tartare

Spice-crusted Pork Chops with Avocado Tartare

Rate this recipe
7 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:12
COOKING
0:32
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    crushed coriander seeds
  • 1 Tbsp.
    (15 mL)
    crushed mustard seeds
  • 2 Tbsp.
    (30 mL)
    coarse ground black pepper

  • salt
  • 4
    boneless Québec pork chops
  • 2 Tbsp.
    (30 mL)
    Dijon mustard
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
  • tartare

  • 1
    ripe avocado, diced
  • 1/4 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
Imprimer ma sélection

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.

Source : Féd. des producteurs de porcs du Québec

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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