Grilled Pork Chops with Quinoa, Asparagus, and Mushrooms
Try this Grilled Pork Chops with Quinoa, Asparagus, and Mushrooms recipe
Try this Grilled Pork Chops with Quinoa, Asparagus, and Mushrooms recipe
- salt and pepper to taste
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 1 medium onion chopped
- 1 tbsp fresh lemon juice
- 1/2 cup white wine
- 1/2 tsp chili powder
- 1 tbsp fresh parsley chopped
- 3 cloves garlic chopped
- 2 cups uncooked quinoa
- 1 tbsp hot sauce i used sriracha
- 2 tbsp butter (optional)
- 3 1/2 cups beef broth (or chicken broth)
- 12 oz mushrooms chopped
- 1 bunch (1 lb) asparagus ends trimmed and chopped into small pieces
- 6 pork chops bone in
- Carbohydrate 51.289558132327 g
- Cholesterol 0 mg
- Fat 5.98137842423555 g
- Fiber 6.20226880477392 g
- Protein 12.58148469428 g
- Saturated Fat 0.728617039933692 g
- Serving Size 1 1 Serving (146g)
- Sodium 46.3660971023561 mg
- Sugar 45.0872893275531 g
- Trans Fat 0.481686876344345 g
- Calories 307 calories
Step-by-step
- In a saucepan or Dutch oven heat the olive oil over medium-high heat.
- Add the chopped onion and cook for a couple minutes until the onion becomes soft and translucent.
- Add the chopped garlic and cook for 30 more seconds until it becomes aromatic.
- Stir in the quinoa and cook for 2 minutes, just until it gets a bit toasty, but you don't want to burn it.
- Stir in the white wine.
- Season with salt, pepper, smoked paprika, chili powder, add the hot 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 the liquid should be absorbed once it's cooked.
- While the quinoa is cooking cook the mushrooms and asparagus.
- In a skillet heat the olive oil over medium high heat.
- Add the chopped mushrooms and cook until the mushrooms start to brown.
- Add the chopped asparagus, season everything with salt and pepper and cook for 2 more minutes until the asparagus softens a bit.
- Season the pork chops on both sides generously with salt and pepper.
- Grill the pork chops uncovered over medium high heat until they brown on each side, first side should take about 5 minutes per side.
- Top each pork chop with a bit of butter while they're still hot.
- Serve the pork chops together with the quinoa, mushrooms and asparagus and garnish everything with a bit of parsley.
Grilled Pork Chops with Quinoa, Asparagus, and Mushrooms: A Weeknight Winner
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a monumental task. But this Grilled Pork Chops with Quinoa, Asparagus, and Mushrooms recipe is my go-to for a weeknight meal that’s both satisfying and relatively quick to prepare. Forget takeout – this recipe is a game-changer, delivering flavour and nutrition without sacrificing precious family time. The beauty of this dish lies in its simplicity. The ingredients are readily available, and the cooking process is straightforward, making it perfect for even the most novice cooks. The slightly smoky flavour of the grilled pork chops perfectly complements the earthy mushrooms and the fresh, slightly bitter asparagus. And the fluffy quinoa adds a delightful textural contrast, while providing a healthy dose of carbohydrates and fiber.
I often adapt this recipe to whatever vegetables are in season. Sometimes, I'll swap the asparagus for broccoli or green beans, and I've even experimented with adding bell peppers or zucchini. The quinoa acts as a fantastic base for incorporating a variety of flavors and textures, and the grilling process gives the pork chops a delicious char that's irresistible. I love that I can prep much of this meal ahead of time, making it even faster to put together on a busy weeknight. The quinoa can be cooked earlier in the day, and the vegetables can be chopped and prepped, meaning the grilling is the only real work when the time comes to eat. This means less stress and more time to enjoy a delicious meal with my family. The entire family loves this dish, and it's become a regular on our dinner rotation.
Tips and Variations:
- Marinate the Pork Chops: For extra flavor, marinate the pork chops in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before grilling.
- Add Some Spice: If you like a bit of heat, add a pinch of red pepper flakes to the quinoa or the vegetables.
- Make it Vegetarian: Substitute the pork chops with halloumi cheese or grilled portobello mushrooms for a delicious vegetarian option.
- Use Different Grains: Feel free to experiment with different grains, such as farro or brown rice, in place of the quinoa.
- Meal Prep Friendly: This dish is perfect for meal prepping. The quinoa, vegetables, and pork chops can be stored separately and assembled for a quick lunch or dinner.
Beyond its deliciousness and ease of preparation, this recipe also holds a special place in my heart because it embodies my desire to create a healthy and enjoyable experience for my family. It's a reminder that nourishing meals don't have to be complicated or time-consuming. Sometimes the simplest dishes are the most satisfying, and this recipe perfectly encapsulates that idea. So, if you're looking for a quick, healthy, and flavourful dinner option, give this Grilled Pork Chops with Quinoa, Asparagus, and Mushrooms recipe a try. You won't be disappointed!
Serving Suggestion:
Serve this dish immediately after grilling for the best flavor and texture. Garnish with fresh parsley or chives for an extra touch of freshness. A simple side salad would also complement the meal beautifully.
