Rosemary pork milanese
Pork second courses
My local butcher has these really nice thin boneless pork chops, they're lean, and very tender. This version of a Milanese incorporates rosemary into the breading as well as the olive oil/ butter that you use to fry them. This elevates the flavor of the pork to another level. I grew up eating pork chops which were breaded and baked in the oven. My method ensures that they stay moist and succulent, and it's much quicker when using a thin pork chop.
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<br />I never thought I would have an affinity for Quinoa, but the first time I tried it, I enjoyed its texture and nuttiness. Quinoa, Farro, and Couscous are really fun to cook with because you can come up with so many variations of ingredients to incorporate into it, whatever you have on hand can work in some way. The bitterness of the Dandelion Greens, with the balance of sweet corn kernels goes nicely with the flavors of pork. I like using lemon juice and zest to give acidity to the salad, it cleans the palate, and keeps you going back for more. This easily serves two people, one cup of Quinoa has a decent yield to compensate for leftovers.
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