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While many recipes for pork schnitzel call for tenderloin, but boneless pork chops are an affordable and simple cut to use for this classic breaded and fried mead dish. I personally enjoy the darker meat and are quick to cut the bones from rib and shoulder cuts to make my own cutlets. As a Celiac, gluten free schnitzels are hard to come by in restaurants, so if I’m craving it, I have to make it at home. My kitchen recycling has drastically improved during the COVID-19 pandemic, and like many, I have been cleaning and clearing out my cupboards to use up remnants of ingredients that had previously been ignored. Leftover and lonely potato chips make for an excellent breading (something I first learned when I had ripple chip coated halibut at a restaurant on the west coast). This recipe for Potato Chip Pork Schnitzel can be easily made gluten free with a potato starch flour coating and GF chips. I highly recommend salt and vinegar ripple chips for an extra crunch. While most people associate schnitzel with Austrian-German cuisine, many countries around the world have similar dishes – from escalope to milanesa to pork-fried steak. This means that the skies the limit for accompaniments and side dishes for your potato chip schnitzel so serve and savour as you desire.

What you’ll need…

• 1-1.5 lbs boneless pork chops (centre loin, rib, or remove the bone from shoulder chops)
• 1 cup all-purpose flour (or 1 cup potato starch for gluten free)
• 2 large eggs, whisked
• 2 cups potato chips, crushed into large crumbs
• Salt & pepper, to taste
• Canola oil, for frying

Directions:

Place each pork chop or cutlet in a re-sealable bag one at a time and pound them with a meat mallet (bottle or rolling pin) until ½ cm thick. Season lightly with salt and pepper. Prepare your breading station by placing the flour, egg mixture and crushed potato chips each in a separate dish. Place a layer of canola oil in a large pan and heat over medium-high heat. Coat each cutlet in flour mixture first, then dip entirely into the egg mixture, and then finally into the crushed potato mixture. Ensure that each portion is fully coated after each dip, and shake off any extra breading after each dip. Fill any breading gaps by gently pressing down potato chip crumbs into the pork. When the pan is hot, add the potato chip schnitzel into the pan and fry about 3-4 minutes on each side. The coating should be golden brown when done; if coating gets dark too quickly reduce temperature to medium heat. When cooking in batches, add more oil to the pan as needed. Do not overcrowd the pan or the schnitzel will steam and not get crunchy. Go traditional and served with a wedge of lemon, or enjoy with your favourite sauce, slaw, potato salad or side dish. Enjoy.

This week my friend Jessica treated me to a summer pork tenderloin recipe that hit all the sweet and savoury high notes I love in a hearty salad. Inspired by a Best of Bridge Island Pork Tenderloin Recipe that her mom made for her earlier in the summer, Jessica adapted the Best of Bridge recipe to personalize the dish to her liking with ingredients like mangos and calorie-free sweetener. I told her the combination of sweet-glazed pork, creamy avocados, and crisp spinach and cabbage greens is a dish I would happily eat once a week. This dish has the feel of the perfect summer salad, but since the pork is cooked in the oven and you can use frozen mango – it is a dish that can be enjoyed all year long.

What you’ll need…

For the Pork 2 tsp. salt 1/2 tsp. black pepper 1 tsp. ground cumin 1 tsp. chili powder 1 tsp. cinnamon 2 – 3 pork tenderloins (21/2-3lb. total) 2 tbsp canola oil (separated) 1 cup packed dark brown sugar or brown Swerve Sweetener 2 Tbsp minced garlic 1 Tbsp hot sauce (such as Franks) For the Salad 3 Tbsp. fresh lime juice 1 Tbsp. fresh orange juice 1 Tbsp. Dijon mustard 1 tsp. curry powder 1/4 tsp. black pepper 1/2 cup canola oil 1 cup mango, cubed (fresh or frozen – thawed) 6 cups baby spinach 4 cups savoy or purple cabbage, thinly sliced 1 red pepper, sliced 1/2 cup golden raisins 2 ripe avocados, peeled and cut into slices or cubes  

Directions:

1. Preheat oven to 350 F. Mix salt, pepper, cumin, chili powder and cinnamon. Coat pork with ½ tbsp. of oil and cover with spice mix and allow to marinate.
2. Meanwhile, combine sugar or sweetener, garlic and hot sauce to create the glaze. Set aside.
3. Heat remaining oil in ovenproof frying pan over medium-high heat. Pan sear the pork until browned on all sides. Remove pan from heat.
4. Top the pork with glaze, and transfer to the preheated over to cook for approximately 20 minutes or until internal temperature reaches 155F (68C).
5. Remove pork from the oven and allow to rest at room temperature for 10 minutes, reserving pan juices. Cut tenderloin into 1 cm slices.
6. To make the vinaigrette, whisk lime and orange juices, mustard, curry powder, pepper and oil together. Mix in any remaining juices/glaze from the pork pan.
7. Place spinach, cabbage and peppers together on a serving plate or in a large salad bowl. Add raisins, avocado slices and mango. Drizzle the vinaigrette over the salad, and then top with pork slices. Enjoy.

[caption id="attachment_77780" align="alignnone" width="1080"] SABOR'S CHEF LINO WILL SERVE A SPECIAL SWINE AND DINE TO GO ON THURSDAY, JUNE 4, 2020.[/caption] On Thursday, June 4, 2020, Sabor's Chef Lino will be serving up our first ever take-away Swine and Dine dinner. Since the start of the COVID pandemic, Sabor has closed their doors for in-room dining. Thankfully, chef Lino has been feeding his regular's cravings with takeaway dinner options including their famous risotto, piri-piri prawns, and fish and chips. We know he has a serious passion for pork, so it was time to for Edmonton to get a Sabor pork fix. For his first ever Swine and Dine, Chef Lino will be serving a Sabor To Go family style Swine and Dine dinner for 2 for $70 + GST. Each order includes a complimentary Alberta Pork recipe book. Call 780.757.1114 to pre-order. Please note Sabor is closed on Monday so any messages will be responded to starting Tuesday afternoon. 

EVERY SABOR SWINE & DINE TO GO WILL INCLUDE A COMPLIMENTARY ALBERTA PORK COOK BOOK.