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Balsamic Pork Chops with Quinoa

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Balsamic Pork Chops with Quinoa
  • Prep Time 20 min
  • Total Time 40 min
  • Servings 4
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Ingredients

5
teaspoons vegetable oil
1
medium onion, cut into wedges
4
boneless pork loin chops, 1/2 to 3/4 inch thick (6 oz each), trimmed of fat
3/4
teaspoon seasoned salt
1/4
teaspoon dried thyme leaves
1/4
teaspoon pepper
3/4
cup water
1/4
cup white balsamic vinegar
1/2
cup uncooked quinoa
2
tablespoons chopped fresh parsley
2
cups bite-size fresh broccoli florets
1 1/2
cups frozen peach slices (from 16-oz bag)

Directions

  • 1 In 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add onion; cook 5 minutes, stirring occasionally, until onion begins to brown. Remove from skillet; set aside.
  • 2 Season both sides of pork chops with 1/4 teaspoon of the seasoned salt, the thyme and pepper. Heat remaining 3 teaspoons oil in same skillet over medium heat. Add pork; cook 2 to 3 minutes on each side or until browned. Transfer from skillet to plate.
  • 3 Add water, vinegar, quinoa, parsley, cooked onion and remaining 1/2 teaspoon seasoned salt to skillet. Heat to boiling. Reduce heat; place pork and any juices on top of quinoa mixture. Cover; simmer 10 minutes.
  • 4 Add broccoli and peaches; cover and cook about 10 minutes longer or until quinoa is tender and meat thermometer inserted in center of pork reads 145°F.
Tips  

Omit the seasoned pork chops and this quinoa skillet dish would make a great side dish to pair with other plain meats such as roasted chicken or pot roast.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
190
)
Daily Value
Total Fat
21g
32%
(
Saturated Fat
6g
29%
,
Trans Fat
0g
)
Cholesterol
115mg
38%
Sodium
350mg
14%
Potassium
890mg
25%
Total Carbohydrate
27g
9%
(
Dietary Fiber
4g
17%
,
Sugars
10g
)
Protein
44g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
100%
100%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
1 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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