Pork Cutlets with Broccoli and Quinoa

We made Pork Cutlets again, since we have a freezer full of pork chops. I won't go through the whole thing again, but I will say I followed some of my previous notes, and things worked out much better: I only cut the pork chops once, then flattened by pounding; I soaked in milk only briefly; and trimmed the fat prior to breading.

For our broccoli, we steamed it in a saute pan, with some water. We like our broccoli on the verge of raw, so we drained it pretty quickand just drizzled a little evoo over it for eating.

As for the quinoa, we cooked it using the standard 2 c water to 1 c quinoa ratio. We added some sun dried tomatoes, with its oil, at the end to try to add some flavor. Unfortunately, the quinoa was a little tough and bitter. Not exactly sure why it happened, but it did.

Notes and Next Time

• We need to play with the quinoa some more to make it better. Not exactly sure how to do that, but we'll see. I really like quinoa, so I'll make it work.
  

Ingredients/Recipe

• Boneless, skinless pork tenderloin 'chops', maybe 1/2 # each
  
• Bread crumbs, fixed to your liking
• Milk, or egg, for soaking
• EVOO for cooking and garnish
  
• Broccoli
• Quinoa
• Sun dried Tomato