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Balsamic Pork Chops with Quinoa
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Prep Time:
20 minutes
Total Time:
40 minutes
Ingredients:
  • 5 teaspoons vegetable oil
  • 1 medium onion, cut into wedges
  • 4 boneless pork loin chops, 1/2 to 3/4 inch thick (6 oz each), trimmed of fat
  • 3/4 teaspoon seasoned salt
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 3/4 cup water
  • 1/4 cup white balsamic vinegar
  • 1/2 cup uncooked quinoa
  • 2 tablespoons chopped fresh parsley
  • 2 cups bite-size fresh broccoli florets
  • 1 1/2 cups frozen peach slices (from 16-oz bag)
Instructions:
  • Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Cook the onion for 5 minutes, stirring occasionally, until it begins to brown. Remove from skillet and set aside.
  • Season both sides of the pork chops with a delicious blend of seasoned salt, thyme, and pepper. Heat the remaining oil in the same skillet over medium heat and cook the pork chops for 2 to 3 minutes on each side until beautifully browned. Transfer the pork chops from the skillet to a plate.
  • Pour the water, vinegar, quinoa, parsley, cooked onion, and remaining 1/2 teaspoon of seasoned salt into a skillet. Bring to a boil, then lower the heat. Place the pork on top of the quinoa mixture along with any juices. Cover and simmer for 10 minutes.
  • Add the vibrant broccoli and juicy peaches to the mix. Cover and simmer for an additional 10 minutes, or until the quinoa is tender and the meat thermometer registers 145°F when inserted in the center of the pork.

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