Pork Chops and Quinoa Veggie Saute

Tonight we had Adobo Rubbed Pork Chops and Quinoa & Vegetable Saute.  I used a larger plate (and so didn’t need to), so I’m sorry the portions look very tiny.   The pork chops are out of this world!  If you are a fan of pork, you have to try this recipe.  It’s amazing!  The flavor is outstanding!  We have made this recipe before and we continue to make it at least three times a month.  We’ve made it for friends and family and have gotten rave reviews.  It’s a must-try.  The Quinoa & Vegetable Saute was very good.  I’ll definitely make it again.  I will say that it didn’t go with the pork chop recipe, so I won’t be making them together again.  My husband wasn’t thrilled with the cabbage, but I didn’t mind it.  It would taste just as great without the cabbage, so I may try it that way the next time I make it.  There is a lot of flavor to it (I’m definitely having some for lunch tomorrow).

ADOBO RUBBED PORK CHOPS

Serves 4

Pork
6 TBSP paprika
2 TBSP freshly ground black pepper
2 TBSP coarse salt (kosher or sea salt)
1 TBSP chili powder
2 TBSP brown sugar
3 pinches cayenne pepper
4 pork chops (although I find that I can use 6 with this recipe)

Pico de Gallo
2 cups black beans, cooked (optional)
4 medium tomatoes, diced
1/2 cup red onion, diced
1/2 cup green onion, chopped
1/2 cup fresh cilantro, chopped
2 TBSP jalapeno pepper, minced
2 TBSP fresh lemon juice
1 TBSP chili powder
1/2 tsp salt

Pork
Heat oven to 350 degrees F.  Mix paprika, black pepper, salt, chili powder, brown sugar, and cayenne pepper in a bowl.  Rub both sides of each pork chop with spice mixture thoroughly.

Heat an oven-safe skillet over medium-high heat and pan-sear each pork chop on both sides (about 2 minutes each side) until golden brown. (Pan-searing seals in the meat’s juices.)  Transfer pan to oven until pork is completely done, about 8-10 minutes for each inch of thickness.

Pico de Gallo
Combine all ingredients.  Sprinkle 1/2 cup Pico de Gallo on top of each pork chop and serve.

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QUINOA & VEGETABLE SAUTE

Serves 4

1/2 uncooked quinoa
1 cup water
1 TBSP canola oil
1 cup finely diced red onion
1 red bell pepper, finely chopped
2 cups chopped green cabbage
1 TBSP Hebs de Provence (or substitute 1 tsp each: marjoram, thyme, basil, and rosemary)
1/4 tsp sea salt
1 cup frozen shelled peas
1/2 cup vegetable broth or water
6oz. extra-firm tofu, cut into bite-size cubes (I did not use this in this recipe this time)

Rinse quinoa in a fine-mesh strainer.  In a small saucepan, combine quinoa with water.  Cover and bring to a boil over high heat; reduce heat and continue cooking for 10 minutes.

While quinoa cooks, heat oil in a saute pan over medium-high heat.  Add onion, bell pepper, cabbage, Herbs de Provence and sea salt.  Continue to stir and saute for 5 minutes, then add peas and broth.  Cover pan and cook 5 more minutes.

Add cooked quinoa to vegetables, including any remaining cooking liquid.  Stir in tofu.  Cover and let stand for 1 minute before serving.