Balsamic Pork Chops With Quinoa

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  • nonstick skillet 12-inch


  • 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
  • cups frozen peach slices from 16-oz bag


  • 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