Spice Rubbed Pork with Quinoa
Transform dinner into a vibrant culinary masterpiece with this **Spice Rubbed Pork with Quinoa** recipe. Juicy, tender boneless pork chops are coated in a smoky-sweet spice blend of paprika, cumin, and oregano, then seared to perfection and finished in the oven for a golden-brown crust. Paired with a nutrient-packed bed of fluffy quinoa simmered in savory stock and tossed with fresh baby spinach, zesty lemon juice, and juicy cherry tomatoes, this dish strikes the perfect balance between flavor and healthfulness. Ready in just 40 minutes, this recipe is ideal for weeknight dinners that feel anything but ordinary. Garnish with fresh parsley for a bright finishing touch, and savor a protein-rich meal packed with bold, wholesome ingredients. Perfect for those seeking a satisfying, easy-to-make dinner bursting with flavor and texture.
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Recipe Information
Ingredients
- 4 pieces Boneless pork chops
- 2 teaspoons Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Quinoa
- 2 cups Chicken or vegetable stock
- 2 cups Baby spinach leaves
- 1 cup Cherry tomatoes
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, combine the paprika, ground cumin, garlic powder, dried oregano, salt, and black pepper to create the spice rub.
Pat the pork chops dry with a paper towel, and then evenly coat them with the spice rub on all sides.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake the pork chops for 10-12 minutes, or until they reach an internal temperature of 145°F (63°C). Remove from the oven and let rest for 5 minutes before serving.
While the pork is cooking, rinse the quinoa thoroughly under cold water using a fine-mesh sieve.
In a medium saucepan, combine the quinoa and chicken or vegetable stock. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
Fluff the cooked quinoa with a fork and stir in 1 tablespoon of olive oil, lemon juice, baby spinach leaves, and cherry tomatoes. The spinach will wilt slightly from the heat of the quinoa.
Serve the pork chops over a bed of the quinoa mixture, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.5 g | 121% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 5554 mg | 241% | |
| Total Carbohydrate | 107.2 g | 39% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.0 g | ||
| Protein | 134.9 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2702 mg | 57% | |
*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.
