The original recipe comes from Canadian Family, but I took the recipe & changed it up a little.
Pork Chops with Jalapeño & Cilantro Quinoa
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 3/4 teaspoons garlic powder
- 1/8 teaspoons ground cinnamon
- 1/2 teaspoons salt
- 4 pork loin chops, each about 1-inch thick
Quinoa & Lime Dressing Ingredients
- 1 Cup quinoa
- 1 Cup fresh or frozen corn kernels
- 3 tablespoons olive oil
- Juice of one lime
- 3/4 teaspoons salt, plus more for the tomatoes
- 1/2 Cups (OR MORE) chopped cilantro
- 1 jalapeno pepper, seeded and diced
- 1 Cup generous cherry tomatoes, halved or quartered
- Bring a large pot of water to a boil. Add quinoa and cook for 10 minutes. Add corn and continue cooking until quinoa is translucent and there is no tiny dot of uncooked starch in the centre, 1 to 3 more minutes. Pour quinoa and corn through a fine-meshed strainer. Run cold water over mixture to stop cooking process. Drain well and transfer mixture to a large bowl.
- In a small boil, mix 2 tablespoons of olive oil, lime juice, and salt. Toss dressing, cilantro, and jalapeño into quinoa. Add more lime juice and salt to taste.
- In a small bowl, toss cherry tomatoes with remaining tablespoon of olive oil and sprinkle lightly with salt. Set aside.
- In a small bowl, make a paste by stirring together olive oil, chili powder, garlic powder, cinnamon, and salt. Spread a thin layer of the paste on both sides of chops.
- Brush a large skillet or grill pan lightly with oil and heat until sizzling hot. Cook chops over high heat until browned on bottom, about 1-1/2 minutes. Turn them over and brown second side. Reduce heat to low, cover pan, and cook chops for 4 minutes (if boneless) or 5 minutes (if bone-in). Turn chops over. Cover pan and cook until chops are cooked to taste, usually 4 to 5 additional minutes. Test for doneness by slicing into thickest part of chop.
- Add cherry tomatoes in with the pork chops the last 3 minutes to warm.
- Add more lime juice to quinoa salad, if needed. Make a bed of quinoa salad on each plate. Set a chop on top. Spoon cherry tomatoes on the side.
Seriously y'all--try it! It's fabulous! I'm wasn't a huge quinoa fan until I made this & now I'm hooked!
Have a great weekend, y'all!