Ingredients

2 Tbsp / 30 mL mayonnaise
2 Tbsp / 30 mL Dijon mustard
1 egg
2 Tbsp / 30 mL water
1 cup / 250 mL panko breadcrumbs*
1 tsp / 5 mL lemon zest
1 tsp / 5 mL dried sage leaves
½ tsp / 2 mL ground black pepper
Canola oil
4 pork schnitzels or scaloppini**
Lemon wedges for garnish

Directions

1. Set up 3 plates side by side. Combine mayonnaise and mustard on first plate. On second plate, whisk together egg and water. Combine breadcrumbs with lemon zest, sage and pepper on third plate.
2. Coat schnitzels with mayonnaise mixture, dip into egg mixture, and then coat with breadcrumb mixture.
3. Transfer schnitzels to a rack; allow crumbs to dry, about 15 minutes.
4. In nonstick skillet, heat a small amount of oil over medium-high heat.
5. Pan-fry schnitzels, 4-5 minutes per side until golden brown; do not overcook.
6. Garnish with lemon wedges.

* Panko breadcrumbs are a lighter, fluffy type of crumb. Regular fine breadcrumbs may be substituted.
** Trimmed pork loin centre chops, pounded to ¼-inch thick, may be substituted for schnitzels.

Ingredients

4 pork loin centre chops, boneless, about 1-inch / 2.5 cm thick
½ tsp / 2 mL salt
1 tsp / 5 mL ground black pepper
2 tsp / 10 mL ground cumin
2 tsp / 10 mL chili powder

Pineapple Pepper Salsa:

1 dried hot pepper
1-19oz / 540 mL can pineapple tidbits, drained
1 medium cucumber, peeled, seeded and diced
1 Tbsp / 15 mL lightly packed brown sugar
½ tsp / 2 mL salt
1 Tbsp / 15 mL lime juice

Directions

1. Place pork in shallow glass dish.
2. In small bowl, combine salt, pepper, cumin and chili powder. Sprinkle mixture evenly over both sides of chops. Cover loosely with plastic wrap and refrigerate 1-4 hours.
3. Preheat barbecue on high; reduce heat to medium. On lightly oiled grill grate, grill chops 5-7 minutes per side or until instant-read thermometer registers 155°F.
4. Remove chops from grill onto a clean plate. Cover loosely with foil and allow chops to rest 3-5 minutes.
5. Serve with Pineapple Pepper Salsa.

For the salsa:

1. Cover hot pepper with hot water and soak 15 minutes. Drain, remove stem and seeds (use rubber gloves when handling pepper) and finely chop pepper.
2. Transfer pepper to bowl. Add remaining salsa ingredients; stir to combine.
3. Cover and let stand at room temperature up to 1 hour to blend flavours. Refrigerate for longer storage.

Ingredients

4 pork rib chops, 1-inch / 2.5 cm thick

Herb Marinade:

½ tsp / 2 mL coarse salt
½ tsp / 2 mL ground black pepper
1 Tbsp / 15 mL chopped fresh parsley
1 tsp / 5 mL chopped fresh thyme
1 tsp / 5 mL dried oregano
3 Tbsp / 45 mL balsamic vinegar
2 Tbsp / 30 mL canola oil
2 Tbsp / 30 mL unsalted butter

Jalapeno Corn Salsa:

2 cups / 500 mL frozen kernel corn
1 jalapeno pepper, seeded and minced
1 tsp / 5 mL ground cumin
1 tsp / 5 mL lime juice
Salt and pepper to taste
Chopped fresh cilantro

Directions

1. In small bowl, combine all marinade ingredients; mix well.
2. Place chops on clean plate, brush each chop liberally with marinade. Cover loosely with plastic wrap and refrigerator 2-6 hours.
3. Remove chops from refrigerator 1 hour prior to grilling.
4. Meanwhile, preheat skillet over medium-high heat. Add butter and allow to melt.
5. Add corn, jalapeno and cumin. Cook, stirring often, about 5 minutes.
6. Toss mixture with lime juice and season with salt and pepper. Garnish with chopped cilantro. Set aside.
7. Preheat barbecue on high; reduce heat to medium-high. Grill chops 5-6 minutes per side or until instant-read thermometer registers 155°F.
8. Remove chops from grill onto clean plate. Tent loosely with foil and allow chops to rest 3-5 minutes.
9. Serve with corn salsa.

Ingredients

4 pork rib chops, bone-in, about 1 ½-inch / 3.75 cm thick
Juice of 2 limes
2 tsp / 10 mL chili powder
1 tsp / 5 mL EACH garlic powder, dried oregano leaves and ground cumin
½ tsp / 2 mL EACH coarse salt and chipotle chili powder
3 Tbsp / 45 mL tequila
2 Tbsp / 30 mL canola oil
Chopped fresh cilantro and wedges of lime for garnish

Directions

1. With sharp knife, trim chops of excess fat. Place chops in resealable plastic bag.
2. In small bowl, combine remaining ingredients, except cilantro and lime wedges. Pour over chops. Seal bag. Let stand 30 minutes, turning bag occasionally. 
3. Remove chops from marinade; discard marinade. Pat chops with paper towels to remove excess marinade.
4. Preheat barbecue on high; reduce heat to medium. Grill chops 5-7 minutes per side or until instant-read thermometer registers 155°F.
5. Remove chops from grill onto a clean plate. Tent loosely with foil and allow chops to rest 3-5 minutes.
6. Garnish chops with cilantro and lime wedges.