Sautéed Pork Loin Chops with Burgundy Mushrooms
- 2 Tbsp canola oil 30 mL
- 1 lb fresh mushrooms, sliced 500 g
- 1/4 tsp salt 1 mL
- 1/4 tsp ground black pepper 1 mL
- 2 cloves garlic, minced
- 1/2 cup pinot noir 125 mL
- 1/2 tsp chopped fresh thyme leaves 2 mL
- 1/2 tsp paprika 2 mL
- 1/4 tsp salt 1 mL
- 1/2 tsp ground black pepper 2 mL
- 4 boneless pork loin chops (4 oz/125 g each)
- 1 Tbsp canola oil 15 mL
- For mushrooms: In large sauté pan, heat oil over high heat. Add mushrooms, salt and pepper and cook until brown, about 6 to 8 minutes. Stir in garlic and cook 1 minute more. Add wine and cook until completely absorbed, about 3 to 5 minutes. Hold warm.
- For pork:
- 1. In small bowl, stir together thyme, paprika, salt and pepper. Set aside. Trim pork chops of any excess fat. Rub both sides of each chop with spice mixture.
- 2. In large nonstick sauté pan, heat oil over medium-high heat. Cook pork chops until nicely browned on outside and still slightly pink inside, about 3 minutes per side.
- Serve each chop topped with about 1/2 cup (125 mL) sautéed mushrooms.
1 pork chop, 1/2 cup (125 mL) cooked mushrooms.
|Gras saturés||6 g|
Pulled Pork with Smoked Paprika Lime Oil
Bring the flavors of Mexico into your kitchen. This easy-to-make dish of tender pork over warmed tortillas is topped with a citrus oil of smoked paprika, lime and garlic and finished with a sprinkling of pungent cilantro. Canola oil does double duty here: its high heat tolerance is perfect for browning the pork and its neutral taste lets the flavors of other ingredients shine.
Slow Cooked, Asian Spiced Pulled Pork Wraps
A twist on the popular Southern barbecue dish, this “pulled pork” is infused with rich, exotic Asian flavors, plus hints of chili and orange. Canola oil’s mild taste helps those flavors sparkle. The meat is wrapped in tortillas and garnished with shredded lettuce, cilantro or mint sprigs, green onions and a dash of sour cream for a sensational meal.