A pan of pork chops with quinoa

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Grilled pork chops with quinoa, asparagus and mushrooms! Juicy pork chops with super spicy quinoa, sautéed mushrooms and asparagus are served in your mouth.

A pan of pork chops with quinoa

I know that I am you usually bring a pot food, but this time I used 3, and you can get away with only 2 if you grill your pork chops on the grill, but it was raining today, so I used my grill pan. But although I use more than one pot here, it is still one light Meal and so well seasoned. I love all the elements of this dish, and together you have made an incredible dinner that the whole family can enjoy, and I think it is also healthy. I mean quinoa and vegetables, come on.

I used red quinoa, because it's all that I had in my pantry, but each Quinoa will work with this recipe. I wanted to put so much taste in the quinoa that it does not get boring, so I first sauteed an onion with some garlic and added some white wine. I seasoned it with some smoked paprika, salt, pepper, a little lemon juice and spicy sauce and cooked everything in a little beef broth. It was amazing, I had the deep aromas that I wanted and loved it. This quinoa can also be served with fish or chicken, it could really be a meal in itself.

A pan of pork chops with quinoa

The mushrooms and the asparagus are quite easy I just boiled the mushrooms in a bit of olive oil until they got brown, then added the chopped asparagus and boiled for a few minutes until they softened a bit. The only spice here was salt and pepper.

A pan of pork chops with quinoa

But now we come to my favorite part, the pork chops. So easy to grill, and just seasoned with salt and pepper, then a little butter and her melt in the mouth. So delicious and perfect. I really love this meal, you have your proteins, your quinoa, which should be good for you and your vegetables. perfect Kind of dinner in my book.

A pan of pork chops with quinoa

Grilled pork chops with quinoa, asparagus and mushrooms! Juicy pork chops with super spicy quinoa, sautéed mushrooms and asparagus are served in your mouth.

Course: main course

Kitchen: American

portions : 6

calories : 557 kcal

author : Joanna Cismaru

For quinoa

  • 1 EL olive oil
  • 1 medium sized onion chopped
  • 3 cloves garlic chopped
  • 2 cups uncooked quinoa
  • 1.2 Cup White wine
  • 1.2 TL salt or to taste
  • 1.4 TL pepper or to taste
  • 2 TL smoked paprika
  • 1.2 TL chili powder
  • 1 EL have hot sauce I used Sriracha
  • 3 1/2 cups beef broth or chicken broth
  • 1 EL fresh lemon juice

For asparagus and mushrooms

  • 1 EL olive oil
  • 12 ounces mushrooms chopped
  • 1 lb Bunch of asparagus ends trimmed and chopped into small pieces, 1
  • 1.2 TL salt or to taste
  • 1.4 TL pepper or to taste

For pork chops

  • 6 pork chops Bones in
  • 1.2 TL salt or to taste
  • 1.4 TL pepper or to taste
  • 2 EL butter optional
  • 1 EL fresh chopped parsley

For quinoa

  1. In a pan or casserole, heat the olive oil over medium heat. Add the chopped onion and cook for a few minutes until the onion becomes soft and translucent. Add the chopped garlic and cook for another 30 seconds until it becomes aromatic.

  2. Stir in the quinoa and cook for 2 minutes until it is a little roasted, but do not want to burn. Stir in the white wine. Season with salt, pepper, smoked paprika, chilli powder, add the spicy sauce, beef broth and lemon juice. Stir everything together, bring to a boil and reduce the heat to low. Cover the pot with a lid and simmer until the quinoa is tender, it should take about 15 minutes. All liquid should be absorbed after cooking.

For asparagus and mushrooms

  1. While cooking the quinoa, cook the mushrooms and asparagus. In a pan, heat the olive oil over medium heat. Add the chopped mushrooms and cook until the mushrooms begin to brown. Add the chopped asparagus, season with salt and pepper and cook for another 2 minutes until the asparagus softens a bit.

For pork chops

  1. Season the pork chops liberally on both sides with salt and pepper. Grill the pork chops exposed on medium heat until they turn brown on each side. The first page should take about 5 minutes per side. Cover each pork chop with a little butter while it is still hot.

  2. Serve the pork chops together with quinoa, mushrooms and asparagus and garnish with a little parsley.

  • I used a grill pan for the pork chops, but if the weather permits, you can use your grill.
  • Any kind of quinoa will work.
  • I've used beef to cook the quinoa, but you can use any type of stock you prefer.
  • If you do not want to use alcohol, replace the wine with more.
  • Please note that nutritional information is a rough estimate and may depend heavily on the products used.

Did you make this recipe? Do not forget to post a star rating below!

A pan of pork chops with quinoa