So I found this recipe for Quinoa Chicken Nuggets on Creme De La Crumb and it turned out ok. It wasn’t totally fabulous but it was ok.
Yesterday I was plagued by a craving for Italian flavors or marinara and my boyfriend wanted porkchops so I manipulated the recipe to my liking to make Quinoa-Crusted Porkchop Parmesan and served it with spaghetti squash. It was REALLY delicious!
So I thought I’d share the recipe.
*When I made this, I actually used twice as much dry ingredients and it turned out to be a lot more than I needed, so I cut the measurements. You may want to experiment with the amount you use. You could always use twice the dry ingredients and toss some away, but the calorie count may vary.
Servings: 2; Calories: 605/serving
2 – 4oz. boneless pork cutlets
1 whole egg
1 egg white
*1/8 cup bread crumbs
*1/4 cup grated parmesan cheese
*1/3 cup white quinoa
3 Tbs Country Crock Churn Style Margarine (less calories than oil!)
1/4 onion, diced
1 can sliced mushrooms
1 cup Classico Traditional Favorites Roasted Garlic Pasta Sauce
2 slices Borden Natural Low-Moisture Part-Skim Mozzerella
1 spaghetti squash
~4 Tbs Cavender’s Greek Seasoning – Salt Free
Preheat oven to 375, prepare two cookie sheets with foil, one of which should be sprayed with cooking spray
Cut spaghetti squash lengthwise, remove seeds
Press 1 tbs margarine into the cavity and around the rim of each half
Sprinkle Cavender’s Greek Seasoning over each buttered half
Place face down on cookie sheet (without cooking spray)
Standard squash cooking: 40-55 minutes in the oven
My technique: bake for about 20 minutes, then put in the broiler when your pork chops are ready to go into the oven.
Squash is done when it can be easily pierced with a fork.
Remove from heat and allow to cool, then scrape fork through the flesh of the squash to get the spaghetti-like strands.
If you begin cooking your squash first, and prepare the chops as soon as you put it into the oven, they should come out roughly at the same time.
Prepare quinoa according to package directions
Prepare chops by sprinkling Cavender’s Greek Seasoning on both sides of chops, rub in
Combine bread crumbs, parmesan cheese, and about 1 Tbs of Cavendar’s Greek Seasoning in one bowl
Whisk egg and egg white in another bowl
Drain/pat quinoa dry (this will help it crisp later) and mix in about 1 Tbs of Cavendar’s Greek Seasoning in another bowl
Dredge seasoned pork chops in this order:
Place chops on greased cookie sheet and bake for 30-35 minutes or until meat is white and juices are clear and the breading is browned.
About 15 minutes in, you can start preparing your sauce.
When the meat is cooked, turn off heat and layer cheese on top, allowing to melt for a minute before serving.
Super Simple Sauce:
Melt about 1 Tbs country crock in a pan
Sautee/Brown chopped onions and mushrooms
Add pasta sauce and keep on low to warm
Serve porkchop on top of squash, topped with sauce. Voila!