Monday, April 15, 2013

Lemon Pork Chops & Quinoa Salad

                             Makes 6 servings

6               (1/2-inch-thick) bone-in center-cut pork rib chops (about 4 lb.)
2              tablespoons lemon-herb seasoning
1-3/4        teaspoons kosher salt, divided
6              tablespoons olive oil, divided
1-1/2        cups uncooked quinoa
1              (8-oz.) package fresh sugar snap peas
1              garlic clove, sliced Lemon-Garlic Vinaigrette (Recipe Below)
1/3           cup loosely packed fresh flat-leaf parsley leaves
1/4           cup chopped dry-roasted almonds

1.        Rub pork chops with herb seasoning and 1 tsp. kosher salt. Sear half of pork in 2 1/2 Tbsp. hot olive oil in a large skillet over medium-high heat 4 to 5 minutes on each side or until browned and cooked through. Keep pork warm on a wire rack in a 200° oven. Repeat procedure with 2 1/2 Tbsp. olive oil and remaining pork. Wipe skillet clean.
2.       Bring quinoa, 1/2 tsp. kosher salt, and 4 cups water to a boil in large saucepan over high heat. Cover, reduce heat to medium-low, and simmer 8 to 10 minutes or until tender; drain. Return to saucepan; cover. Let stand 10 minutes.
3.      Cut sugar snap peas in half crosswise. Heat remaining 1 Tbsp. olive oil in skillet over medium-high heat; cook peas in hot oil 1 minute or until bright green and tender. Sprinkle with remaining 1/4 tsp. salt. Add garlic; sauté 1 minute. Remove from heat.
4.      Fluff quinoa with a fork. Add quinoa and Lemon-Garlic Vinaigrette to sugar snap pea mixture, and toss to coat. Stir in parsley and almonds. Serve with pork.
 Ready in 25 Minutes:Your family will love pork chops on the bone (gives them more flavor) with a crunchy almond topping. And for perfectly fluffy quinoa simmer, drain, and let it stand, covered, to steam, then fluff!
Garlic Vinaigrette
This recipe goes with Lemon Pork Chops with Quinoa Saladon
2       tablespoons lemon juice
1       tablespoon olive oil
2       garlic cloves, minced
1/4    teaspoon kosher salt
1/4    teaspoon pepper

Whisk together lemon juice, olive oil, minced garlic, kosher salt, and pepper.
Lemon-Garlic Vinaigrette livens up simple salad greens, or toss with quinoa and sugar snap peas as done in our recipe for Lemon Pork Chops with Quinoa Salad.


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