1 bunch rosemary
10oz frozen peas
10oz mushrooms
0.5 pint heavy cream
4- 6 1/2oz boneless pork cutlets
White wine (Discover Beaujolais recommends the 2010 Domaine Romy Beaujolais Blanc)


  1. Fill large saucepan with 1.5 cups water, 1 cup rinsed quinoa, and 1-teaspoon salt. Set over high heat
  2. Clean mushrooms and slice in 0.5 inch pieces
  3. Pull leaves from rosemary and chop to yield 2 tablespoons
  4. Salt and pepper pork cutlets
  5. Pour 1 cup white wine for recipe
  6. When water and quinoa come to boil, reduce heat to low, cover, and simmer 15 minutes. Turn off heat. Let sit 5 minutes covered
  7. Heat large nonstick skillet over medium-high heat; add 1-tablespoon olive oil, sauté pork cutlets 5 to 7 minutes per side until browned. Remove from pan
  8. Add 1-cup wine to skillet. Stir with wooden spoon. Cook 5 minutes until reduced by half. Add 0.5-cup cream, 0.25-cup Dijon mustard and rosemary, stir. Let cook, 2 to 4 minutes. Season with salt and pepper. Place pork cutlets back in sauce. Turn to coat. Reduce heat to low and cook 3 to 5 minutes. Transfer to serving platter, spooning sauce over pork. Garnish with any additional rosemary sprigs
  9. Meanwhile, heat another skillet over medium-high heat. Add 1-tablespoon butter and 1-teaspoon olive oil. Add mushrooms, stir and cook 5 minutes until browned. Add peas, 1-teaspoon salt and 0.25-teaspoon pepper. Cover and cook 3 to 4 minutes more. Transfer to serving bowl
  10. When quinoa is done, fluff with fork and transfer to serving bowl


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