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Seared Pork Chops With Veggies & Quinoa

by Maria March 21, 2017 0 comment
Seared Pork Chops With Veggies & Quinoa

Seared Pork Chops With Veggies & Quinoa

Seared Pork Chops With Veggies & Quinoa is another one of the recipes I tried from HelloFresh while in the States, and made sure to bring it home with me. It takes little time to make and you’ll fill up on the daily portion of cereal and veggies in no time. You can have it either as lunch or dinner, or you can do as I used to do: half now, half at lunch the next day.

Note: In this recipe the pork chops are pan made, but it’s totally doable if you prefer the grill instead.

Servings: 2

Time: 40 min

Calories: 646

INGREDIENTS


2 Pork Chops
1/4 oz Oregano Leaves
1/4 oz Mint Leaves
2 cloves Garlic
1 Red Onion
1/2 cup Quinoa
1 Red Bell Pepper
1 Zucchini
1 Vegetable Stock Concentrate
1 Lemon
1 cup Water
2 tablespoons Olive Oil
Salt & Pepper to taste

DIRECTIONS


Don’t forget to wash and dry all the produce!

  1. Preheat the oven to 500°F degrees.
  2. In a small pot, bring 1 cup water and a large pinch of salt to a boil.
  3. Halve, peel, and slice the onion into ½-inch wedges. Core, seed, and cut the bell pepper into 1-inch pieces. Halve the zucchini lengthwise and slice into half moons. Mince or grate the garlic. Halve the lemon.
  4. Place the quinoa and stock concentrate into the boiling water, cover, and reduce to a low simmer for about 15 minutes, until tender. Keep covered until the rest of the meal is ready.
  5. Oil Mixture: In a small bowl, combine a squeeze of lemon juice, half the garlic, and a large drizzle of olive oil.
  6. Veggies: Place the bell pepper, onion, and zucchini onto a baking sheet. Drizzle the oil mixture over the veggies and season with salt and pepper. Add to the oven for about 8 minutes, turning halfway through cooking, until lightly caramelized.
  7. Pork Chops: Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Season the pork chops on both sides with salt and pepper. Add them to the pan and cook for 4-5 minutes per side, until golden brown and cooked to desired doneness. Set aside to rest for 5 minutes.
  8. Pesto: Mince the oregano and mint leaves. In a small bowl, combine the oregano, mint, a large drizzle of olive oil, a pinch of garlic (to taste) and a squeeze of lemon juice (to taste). Season with salt and pepper.
  9. Almost there! Get a plate out (or 2!), add quinoa, add the veggies on top, add the pork chop next to it, drizzle pesto over it and bon appetit!

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Seared Pork Chops With Veggies & Quinoa

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