Lemon-Parsley Pork Chops with Grape-Walnut Quinoa
Top seasoned pork chops with a wine sauce, then serve over a fruit, nut, and grain side dish to make this elegant yet quick dinner.
Ingredients
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1/3 cup chopped fresh flat-leaf parsley
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Grated zest from 1 lemon
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1 small garlic clove, minced
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1/4 teaspoon kosher salt
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4 (1-inch-thick) center-cut, bone-in pork chops (2-1/4 pounds total)
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1 tablespoon olive oil
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1/2 cup dry white wine
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1 cup quinoa, cooked according to package directions
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1 cup (6 ounces) green grapes, halved
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2/3 cup (3 ounces) crumbled feta
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1/3 cup (1 ounce) walnuts, toasted and broken up
Directions
1.
In a small bowl, combine parsley, zest, garlic and salt; set aside. Rinse chops and pat dry; season with salt.
2.
In a large skillet, heat oil over medium-high heat. Add chops and brown, turning once, about 4 minutes. Reduce heat to medium and cook, turning once midway, until an instant-read thermometer inserted in center (without touching bone) registers 150F, about 10 minutes. Remove from heat and transfer chops to a plate.
3.
For sauce, drain fat from skillet (discard) and add wine. Using a wooden spoon, stir to release browned bits from skillet. Simmer over medium heat until reduced by half, about 2 minutes.
4.
In a large bowl, toss together quinoa, grapes, feta and walnuts; salt to taste. Pour sauce over chops and sprinkle with parsley-zest mixture; serve with quinoa on the side.
Nutrition information
Calories 510, Total Fat 22.5 g, Saturated Fat 7 g, Cholesterol 84 mg, Sodium 458 mg, Carbohydrate 40 g, Fiber 4 g, Protein 33 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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