Pan Fried Pork Chops with Quinoa Pilaf and Dried Fruit
Elevate your weeknight dinner game with these succulent Pan Fried Pork Chops paired with a vibrant Quinoa Pilaf infused with the natural sweetness of dried apricots and golden raisins. Juicy, perfectly seasoned bone-in pork chops are seared to golden perfection, while the nutty quinoa is cooked in savory chicken broth and tossed with sautéed onions, garlic, sliced almonds, and a medley of dried fruits for a delightful balance of savory and sweet. This wholesome dish is as nutritious as it is satisfying, offering a high-protein, gluten-free option that’s bursting with flavor and texture. Garnished with fresh parsley, this meal is as beautiful as it is delicious—a perfect choice for impressing guests or upgrading a family dinner.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 3 tablespoons Olive oil
- 1 cup Quinoa
- 2 cups Chicken broth
- 1 medium Onion
- 2 cloves Garlic cloves
- 0.5 cup Dried apricots
- 0.5 cup Golden raisins
- 0.25 cup Sliced almonds
- 2 tablespoons Fresh parsley
Instructions
Season the pork chops with salt, black pepper, garlic powder, and paprika on both sides. Set aside to let the seasoning penetrate.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. When the oil is shimmering, add the pork chops and cook for about 4-5 minutes on each side, or until nicely browned and cooked through (internal temperature of 145°F). Remove from skillet and cover loosely with foil to keep warm.
In a medium saucepan, rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove bitterness.
Heat 1 tablespoon of olive oil in the saucepan over medium heat. Add the finely chopped onion and minced garlic cloves, and sauté for 2-3 minutes until softened and fragrant.
Stir in the quinoa and toast it for 1-2 minutes to enhance its nutty flavor. Then, pour in the chicken broth and bring to a boil.
Reduce the heat to low, cover, and simmer the quinoa for 15 minutes or until all the liquid is absorbed.
While the quinoa is cooking, roughly chop the dried apricots and set them aside along with the golden raisins.
When the quinoa is done, fluff it with a fork and gently stir in the dried apricots, golden raisins, and sliced almonds. Adjust seasoning with salt and pepper if needed.
Serve the pork chops alongside the quinoa pilaf, sprinkled with fresh chopped parsley for a touch of freshness and color.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 843 mg | 37% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 26.3 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1052 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
