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A tray with pork cutlets and quinoa

Pork Cutlets With Spiced Rhubarb Quinoa

Søren Staun Petersen's recipe for crispy pork cutlets and bacon served on a bed of rhubarb quinoa.
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Course Main Course
Servings 4

Ingredients
  

Quinoa

  • 2 small red onions finely chopped
  • 4 stalks rhubarb finely chopped
  • 2 cloves garlic minced
  • ⅔ cup quinoa
  • 1¼ cups water
  • ⅔ cup 35% whipping cream
  • 1 orange zested and juiced
  • 1 tbsp granulated sugar
  • 1 tsp ground ginger
  • ¼ tsp freshly grated nutmeg
  • salt and pepper

Pork Cutlets

  • 5 old-fashioned smoked bacon strips
  • 4 boneless pork chops
  • 1-2 tbsp butter for frying
  • salt and pepper

Instructions
 

  • Preheat oven to 375°F. Brush 2-litre casserole dish with oil or softened butter.
  • Combine onions, rhubarb and garlic in large bowl. Add quinoa, water, whipping cream, orange zest, orange juice, sugar, ginger, nutmeg and salt and pepper, stirring to combine. Scrape into prepared casserole dish; spread evenly and bake for 30 minutes.
  • In skillet, cook bacon over medium heat, flipping regularly, until almost crispy, 4 to 6 minutes. Transfer bacon to plate, reserving fat in pan.
  • Heat skillet over medium heat. Cook pork chops in reserved fat and butter, seasoning with salt and pepper, about 30 seconds per side.
  • Arrange bacon and pork chops in quinoa and continue to bake for 10 minutes, adding more water if quinoa is dry.