4boneless pork loin chops½ to ¾ inch thick (6 oz each), trimmed of fat
¾teaspoonseasoned salt
¼teaspoondried thyme leaves
¼teaspoonpepper
¾cupwater
¼cupwhite balsamic vinegar
½cupuncooked quinoa
2tablespoonschopped fresh parsley
2cupsbite-size fresh broccoli florets
1½cupsfrozen peach slicesfrom 16-oz bag
Instructies
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.