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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-fryHeat 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.
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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
12 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:12
COOKING
0:32
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
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  • 2 Tbsp.
    (30 mL)
    Dijon mustard
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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  • 1
    ripe avocado, diced
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  • 1/4 cup
    (60 mL)
    oil-packed or rehydrated sun-dried tomatoes, chopped
  • 3 Tbsp.
    (45 mL)
    lime juice
  • 1
    garlic clove, minced
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  • 2 Tbsp.
    (30 mL)
    chopped fresh chives
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  • 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

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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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