You know you’re going eat healthy when Quinoa is added to a recipe. That’s why it’s so important not to skimp on the wine, butter and heavy cream. It’s all about balance and culinary sustainability. I had to throw-in the sustainability baloney because everyone seems to be parroting the same line and no one, I suspect, has any idea as to its real meaning other than it’s a great way to sucker-punch the consumers who line up patiently to feel good about themselves and pay more. The last thing I want to see on my plate, ladies and gentlemen, is something ….uh oh healthy! It reminds as a kid when my mother would, in lightning fashion, swoop down and place something on our plates that had no earthly business being there in the first. That dollop of something was not given a name just that it was supposed to be good for us. Strangely, it was the last thing left on my plate. No matter how cleverly I tried to camouflage it under a lettuce leaf or maybe a pork cutlet bone picked clean, it stayed on my plate and I stayed at the table both of us eyeing each other as to who would break first.
Enjoy the Quinoa too!
Dijon Pork Cutlets
Ingredients:
1 bunch fresh rosemary
10 oz frozen peas (unless you still have some remaining in your potager)
10 oz mushrooms
sea salt and coarse black pepper
1 cup of wine (overfilled)
1 cup Quinoa
1/4 cup Dijon mustard0.5 pint heavy cream
4- 6 1/2 oz boneless pork cutlets (a little more is fine!)
Directions:
Fill large saucepan with 1.5 cups water, 1 cup rinsed Quinoa, and 1-teaspoon salt. Set over high heat.
Clean mushrooms and slice in 0.5 inch pieces.
Pull leaves from rosemary and chop to yield 2 tablespoons.
Salt and pepper the pork cutlets.
Pour 1 cup white wine for recipe.
When water and Quinoa come to boil, reduce heat to low, cover, and simmer 15 minutes.
Turn off heat. Let sit 5 minutes covered.
Heat large nonstick skillet over medium-high heat; add 1-tablespoon olive oil, sauté pork cutlets 5 to 7 minutes per side until browned. Remove from pan.
Add 1-cup wine to skillet. Stir with wooden spoon. Cook 5 minutes until reduced by half.
Add 0.5-cup cream, 0.25-cup Dijon mustard and rosemary, stir. Let cook, 2 to 4 minutes.
Take the time to carefully pour a glass of white wine for yourself.
Season with salt and pepper. Place pork cutlets back in sauce. Turn to coat. Reduce heat to low and cook 3 to 5 minutes. Transfer to serving platter, spooning sauce over pork. Garnish with any additional rosemary sprigs.
Meanwhile, heat another skillet over medium-high heat. Add 1-tablespoon butter and 1-teaspoon olive oil. Add mushrooms, stir and cook 5 minutes until browned. Add peas, 1-teaspoon salt and 0.25-teaspoon pepper.
Cover and cook 3 to 4 minutes more. Transfer to serving bowl
When Quinoa is done, fluff the weaponized mixture with fork and transfer to serving bowl and affix a hazardous ingredients label.
- 2010 Chardonnay Domaine Romy
2010 Joseph Drouhin Cote de Beaune- Villages
2013 Château Guiot Costières de Nîmes
2010 Domaine Coudert Clos de la Roilette Fleurie, Beaujolais