Pan-Fried Pork Chops With Quinoa Pilaf and Dried Fr

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Pan-Fried Pork Chops With Quinoa Pilaf and Dried Fruit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions