Pan-Fried Pork Chops With Quinoa Pilaf and Dried Fruit Recipe

Name: Pan-Fried Pork Chops With Quinoa Pilaf and Dried Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¼ cups chicken stock or 2 ¼ cups low sodium chicken broth; 1 small shallot, minced; 1 garlic clove, minced; ⅔ cup quinoa; 2 tablespoons wheat berries; 1 sprig thyme; 1 bay leaf; 2 tablespoons extra virgin olive oil; 4 (5 ounce) boneless pork chops, trimmed of fat; salt & freshly ground black pepper; 2 dried pear halves, diced; 4 dried apricot halves, sliced; ¼ cup dried sour cherries; 2 tablespoons ruby port

Servings: persons

2 ¼ cups chicken stock or 2 ¼ cups low sodium chicken broth
1 small shallot, minced
1 garlic clove, minced
⅔ cup quinoa
2 tablespoons wheat berries
1 sprig thyme
1 bay leaf
2 tablespoons extra virgin olive oil
4 (5 ounce) boneless pork chops, trimmed of fat
salt & freshly ground black pepper
2 dried pear halves, diced
4 dried apricot halves, sliced
¼ cup dried sour cherries
2 tablespoons ruby port

1
Preheat the oven to 350; In a small skillet, combine 1/4 cup of the stock with the shallot and garlic and cook over moderate heat for 2 minutes; Add the quinoa, wheat berries, thyme and bay leaf; Add 1 cup of the stock and bring to a simmer; Scrape the mixture into a 9-inch square baking dish, cover with foil and bake for about 15 minutes, or until the quinoa and wheat berries are tender; Remove the pilaf from the oven and keep covered.
2
Heat the olive oil in a large skillet; Season the pork chops with salt and pepper and brown them in the skillet over moderately high heat, about 4 minutes per side; Transfer to a plate; Add the dried pears, apricots and cherries to the skillet and cook for 1 minute; Add the port and cook for 1 minute; Add the remaining 1 cup of stock and simmer over moderately high heat until reduced to 1/3 cup, about 5 minutes; Add the pork chops and any accumulated juices and cook over moderate heat, turning the pork a few times, until it is hot and just cooked, about 2 minutes.
3
Uncover the pilaf and fluff it with a fork; season with salt and pepper.
4
Mound the pilaf on plates.
5
Set the pork chops on the pilaf, top with the fruit sauce and serve.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 ¼ cups chicken stock or 2 ¼ cups low sodium chicken broth, 1 small shallot, minced, 1 garlic clove, minced, ⅔ cup quinoa, and more.

Yes, Pan-Fried Pork Chops With Quinoa Pilaf and Dried Fruit falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Fried Pork Chops With Quinoa Pilaf and Dried Fruit

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