Pork and beans – again!

Pork coated and fried in gluten free breadcrumbs, topped with mustard, and served with sautéed green beans.

Simple, easy, and delicious.

Pork Schnitzel with Asparagus

I love schnitzel in all forms, but can never order it in restaurants since it uses breadcrumbs. Luckily, Nick decided to make me a gluten free version using gluten free breadcrumbs (found at our local co-op).

First, he took the pork chops and pounded them thin with a meat mallet.

Then, he coated them with egg, and a mixture of gluten free breadcrumbs with salt and oregano, and then fried them in peanut oil.

To make the asparagus, he first blanched them, and then sauteed them with red wine vinegar.

Finally, the mustard sauce is a blend of coarse grain mustard, olive oil, a little bit of salt, and a dash of balsamic vinegar.

Primal Pork and Beans

Green beans, that is!

When Nick was making dinner , he brought up an amusing point: “We eat a lot of weird vegetables! I think green beans are the most normal thing I’ve made in a long time.” There is some question in the paleo/primal community on green beans, since they’re technically legumes (Cordain is against them, Mark Sisson enjoys his side-dish green beans). For me personally, they don’t give me any digestive issues and they taste great (and they don’t have gluten!), so I see them as they’re a nice side to throw in the rotation.

We went to our Crossfit orientation last night, and I handled it pretty well (I’ve been working out 2-3 times a week with a personal trainer and we do a lot of Crossfit style workouts), but Nick was quite sore (though he did awesome!). We had a simple dinner so he could relax.

First, he sprinkled the pork chops with a citrus spice mixture, and seared them on both sides. They were plated with a dash of mustard.

For the green beans, he first toasted the pine nuts in a bit of olive oil. Then, he added the beans and sautéed them with the nuts, oil, and homemade raspberry red-wine vinegar.