Balsamic Pork Chops With Quinoa
Equipment
- nonstick skillet 12-inch
Ingredients
- 5 teaspoons vegetable oil
- 1 medium onion cut into wedges
- 4 boneless pork loin chops ½ to ¾ inch thick (6 oz each), trimmed of fat
- ¾ teaspoon seasoned salt
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon pepper
- ¾ cup water
- ¼ cup white balsamic vinegar
- ½ cup uncooked quinoa
- 2 tablespoons chopped fresh parsley
- 2 cups bite-size fresh broccoli florets
- 1½ cups frozen peach slices from 16-oz bag
Instructions
- 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.
- Season both sides of pork chops with ¼ 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 Minutes on each side or until browned.
- Transfer from skillet to plate.
- Add water, vinegar, quinoa, parsley, cooked onion and remaining ½ teaspoon seasoned salt to skillet.
- Heat to boiling.
- Reduce heat; place pork and any juices on top of quinoa mixture.
- Cover; simmer 10 minutes.
- 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.
Nutritional Information
Calories: 470 kcal
