serves 4
4 pork loin chops
1 egg, lightly beaten
1/4 cup plain flour
2/3 cup slivered almonds, roughly crushed
sea salt
freshly ground pepper
Quinoa
1 1/2 cups white quinoa
1 1/2 cup chicken stock
1 1/2 cup water
1 Tbls unsalted butter
1 Tbls unsalted butter
Coleslaw
1 1/2 cup finely sliced white cabbage
1 cup finely sliced red cabbage
1 cup roughly chopped coriander
1 granny smith apple, diced
4 spring onions, finely sliced
juice of 1 lemon
Tblsp sour cream
Mustard Apples
1 jonathon apple
2 Tblsp Dijon mustard
juice of 1 lime
1/4 cup coriander, chopped
Start by heating some peanut oil in an oven proof pan. Coat the pork loin with seasoned plain flour, then dip into the egg, then coat in crushed almonds. Place the loins in the pan and fry for around 5 mins on both sides. Pre-heat your oven to 200oC.
While the pork is cooking combine quinoa, stock and water in a saucepan and bring to the boil. Cook for around 15 min or until tender, adding water as necessary.
Whisk together lemon juice and sour cream. In a large bowl, combine cabbage, coleslaw, coriander, granny smith apple and spring onions and coat with lemon and sour cream dressing, cover and refrigerate.
To finish cooking the pork, place whole pan in the preheated oven for 15 min or until juice runs clear. Remove from oven and let it rest for 5 min. Cooking pork this way keeps it ridiculously moist and tender.
Finely slice the red jonathon apple and coat and coat with mustard and lime juice for a sweet, sour spicy combo. Sprinkle with coriander for an aromatic hit.
To finish, mix butter into cooked quinoa. Spoon into open ended moulds on the plate. top quinoa with a large amount of coleslaw and pack in quite tightly. Place a few apple slices around the plate. Carefully remove the mould from the quinoa and coleslaw. Place a crunchy almond crusted pork loin against the coleslaw. Kick back and enjoy. x
While the pork is cooking combine quinoa, stock and water in a saucepan and bring to the boil. Cook for around 15 min or until tender, adding water as necessary.
Whisk together lemon juice and sour cream. In a large bowl, combine cabbage, coleslaw, coriander, granny smith apple and spring onions and coat with lemon and sour cream dressing, cover and refrigerate.
To finish cooking the pork, place whole pan in the preheated oven for 15 min or until juice runs clear. Remove from oven and let it rest for 5 min. Cooking pork this way keeps it ridiculously moist and tender.
Finely slice the red jonathon apple and coat and coat with mustard and lime juice for a sweet, sour spicy combo. Sprinkle with coriander for an aromatic hit.
To finish, mix butter into cooked quinoa. Spoon into open ended moulds on the plate. top quinoa with a large amount of coleslaw and pack in quite tightly. Place a few apple slices around the plate. Carefully remove the mould from the quinoa and coleslaw. Place a crunchy almond crusted pork loin against the coleslaw. Kick back and enjoy. x
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