This is no ordinary pork chop recipe! Decorated with wilted chard on a bed of quinoa, these chops burst with flavor. If you have trouble cooking pork sirloin to tender perfection, this recipe will cure your woes and yield juicy meat that falls off the bone.
Sautéed quinoa adds robust texture and low-glycemic, fiber-rich properties that curb cravings. Cooked chard plays a vitamin-rich role, and its smooth consistency simply melts in your mouth. This Stovetop Pork Chops with Wilted Chard and Quinoa recipe radiates elegance and good taste. It’s the perfect dish to serve at dinner parties.
Yields: 6 servings | Serving Size: 1 porkchop, 3/4 cup wilted chard, 3/4 cup quinoa | Calories: 306 | Total Fat: 14g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 59mg | Sodium: 420mg | Carbohydrates: 22g | Fiber: 3g | Sugar: 1g | Protein: 23g | SmartPoints (Freestyle): 8
- 6 (4 ounce) pork chops, boneless or bone-in
- 1 bunch swiss chard, cleaned, tough ribs removed, and torn or chopped into large pieces
- 1/2 cup chopped onions
- 1 clove garlic, minced
- 2 tablespoons olive oil, divided
- 1/2 teaspoon kosher or sea salt, divided
- 1/2 teaspoon black pepper, divided
- 1 cup dry quinoa, pre-rinsed
- Add quinoa to a saute pan over medium-high heat. Stir constantly for 3 minutes or so, to toast lightly.
- Add 1-1/4 cup water with a pinch of salt. Allow to come to a boil. Cover and turn heat to lowest setting. Cook until all the water is absorbed and quinoa is cooked, about 30 minutes.
- Meanwhile, add 1 tablespoon olive oil and chopped onions to a sauté pan. Cook for about 5 minutes, until onions have softened slightly. Add chard and 1/4 teaspoon salt and pepper. Stir, cooking for an additional 3 to 5 minutes, just until wilted. Remove from the pan and cover to keep warm. Salt and pepper pork chops on both sides.
- In a sauté pan over medium heat, add one tablespoon olive oil and allow to heat. Add pork chops.
- Cook for 5 to 6 minutes per side until pork chops are cooked through and golden brown on the outside. Serve on top or on the side of the chard and alongside a helping of quinoa. Enjoy!
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