Winter Veg Quinoa and Pork Chops PT50M https://img5.recipesrun.com/201907/2019/0905/b7/1/743039/300x200x50.jpg 4 servings Ingredients: 15 g Flat-leaf parsley, chopped 4 Pork chops 3 tbsp. Olive oil 1 Lemon, zested and juiced 1 tbsp. Chilli flakes 10 sprigs Thyme 350 g Sweet potato 350 g Butternut squash 2 Large parsnips, each cut lengthways into 8 1 Cauliflower, cut into florets 8 oz. Quinoa

Winter Veg Quinoa and Pork Chops

By jiafei

4 Person
50 Minutes
660 Calories
With griddled pork chops, roasted winter vegetables and light, fluffy quinoa, this beautiful pork recipe is easy to make and packed with flavor for a delicious midweek meal. Drizzle with lemon for a refreshingly zesty finish. If you have any leftover quinoa and veg, toss it with crumbled feta and mixed salad leaves for a delicious lunch the following day.

Ingredients

  • 15 g Flat-leaf parsley, chopped

  • 4 Pork chops

  • 3 tbsp. Olive oil

  • 1 Lemon, zested and juiced

  • 1 tbsp. Chilli flakes

  • 10 sprigs Thyme

  • 350 g Sweet potato

  • 350 g Butternut squash

  • 2 Large parsnips, each cut lengthways into 8

  • 1 Cauliflower, cut into florets

  • 8 oz. Quinoa

Method

  • 01
    Preheat the oven to gas 6, 200°F, fan 180°F. Cook the quinoa following the packet instructions. Meanwhile, put the vegetables in a roasting tin and toss with the thyme, chili, lemon zest, olive oil, and some seasoning. Roast for 25-30 minutes, turning occasionally.
  • 02
    Brush the pork chops with a little oil and season well. Heat a griddle or frying pan over high heat. Add the chops and cook for 2-3 minutes on each side, or until cooked through. Remove and set aside to rest.
  • 03
    Combine the quinoa and roasted veg in a bowl. Toss with the parsley and the lemon juice. Serve with the pork chops.

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Winter Veg Quinoa and Pork Chops

With griddled pork chops, roasted winter vegetables and light, fluffy quinoa, this beautiful pork recipe is easy to make and packed with flavor for a delicious midweek meal. Drizzle with lemon for a refreshingly zesty finish. If you have any leftover quinoa and veg, toss it with crumbled feta and mixed salad leaves for a delicious lunch the following day.
01 Information
  • Grade easy
  • Serving 4 servings
  • Calorie 660 Kcal
  • Prep Time 10 Mins
  • Cook Time 40 Mins
  • Total Time 50 Mins
02 Ingredients
15 g Flat-leaf parsley, chopped
4 Pork chops
3 tbsp. Olive oil
1 Lemon, zested and juiced
1 tbsp. Chilli flakes
10 sprigs Thyme
350 g Sweet potato
350 g Butternut squash
2 Large parsnips, each cut lengthways into 8
1 Cauliflower, cut into florets
8 oz. Quinoa
03 Method
Step 1
Preheat the oven to gas 6, 200°F, fan 180°F. Cook the quinoa following the packet instructions. Meanwhile, put the vegetables in a roasting tin and toss with the thyme, chili, lemon zest, olive oil, and some seasoning. Roast for 25-30 minutes, turning occasionally.
Step 2
Brush the pork chops with a little oil and season well. Heat a griddle or frying pan over high heat. Add the chops and cook for 2-3 minutes on each side, or until cooked through. Remove and set aside to rest.
Step 3
Combine the quinoa and roasted veg in a bowl. Toss with the parsley and the lemon juice. Serve with the pork chops.
04 Author
jiafei jiafei
75 Recipes
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