Cajun-Spiced Pork Paillards With Cilantro Butter

Course : Cajun
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Ingredients:

1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon black pepper
1 teaspoon onion salt
1 teaspoon cumin seeds
1 teaspoon chile powder -- (such as ancho, new -- Mexico or a mild chile mixture
1/8 teaspoon cayenne pepper
1/2 teaspoon dried oregano -- crumbled
4 chops pork paillards or cutlets pounded thin
2 tablespoons to 3 tbs flour
2 tablespoons butter or a mixture of oil and butter
3 tablespoons unsalted butter -- softened
1 clove garlic chopped
1/4 teaspoon to 1/2 tsp lemon or lime juice
2 tablespoons cilantro -- chopped
1 teaspoon salt and pepper
 

Preparation / Directions:

Combine the garlic powder, paprika, black pepper, onion salt, cumin, chile powder, cayenne and oregano. Rub all over pork paillards. Set aside for at least 30 minutes. Dredge the paillards in flour. Melt the butter (or butter and oil) in a heavy frying pan. Add the pork and lightly sauté, taking care not to overcook them. (Alternately they may be grilled or broiled.) Mix the unsalted butter with the garlic, lemon or lime juice, cilantro and salt and pepper to taste. Serve the paillards topped with a nugget of cilantro butter. Note: This dish may be made as a roast; poke incisions all over the meat, press the paste into the little slashes, then roast as desired, using a meat thermometer to gauge the temperature. Source: San Francisco Chronicle: Food Section - 5/4/94 - Marlena Spieler


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