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9

Balsamic Pork Chops with Quinoa

1 Ratings

1 Comments

Prep 20 min
Total 40 min
Servings 4

Ingredients

teaspoons vegetable oil

medium onion, cut into wedges

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

tablespoons chopped fresh parsley

cups bite-size fresh broccoli florets

1 1/2

cups frozen peach slices (from 16-oz bag)

Steps

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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.

Expert 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 Facts

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;