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Balsamic Pork Chops with Quinoa

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  • Prep 20 min
  • Total 40 min
  • Servings 4
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By Betty Crocker Kitchens
Updated Mar 10, 2015
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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)

Steps

  • 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 from the Betty Crocker Kitchens

  • tip 1
    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

470 Calories, 21g Total Fat, 44g Protein, 27g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
190
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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