Pan-Fried Pork Chops with Quinoa Pilaf and Dried Fruit

Name: Pan-Fried Pork Chops with Quinoa Pilaf and Dried Fruit
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 4 dried apricot halves, sliced; 1 bay leaf; 28 grams 1/4 cup dried sour cherries; 1 garlic clove, minced; 532 milliliters chicken stock or low-sodium broth; 2 Tbsps extra-virgin olive oil; 2 dried pear halves, diced; 567 grams boneless pork loin chops, trimmed of fat; 2 Tbsps ruby port; 158 milliliters quinoa; 4 servings Salt and freshly ground pepper; 1 small shallot, minced; 1 thyme sprig; 2 Tbsps wheat berries

Pan-Fried Pork Chops with Quinoa Pilaf and Dried Fruit might be just the main course you are searching for. One portion of this dish contains approximately 39g of protein, 20g of fat, and a total of 522 calories. This recipe serves 4. If you have shallot, olive oil, quinoa, and a few other ingredients on hand, you can make it. To use up the pear you could follow this main course with the The Pear Pie as a dessert. From preparation to the plate, this recipe takes approximately 35 minutes. It is a good option if you're following a dairy free diet.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

In a small skillet, combine 1/4 cup of the stock with the shallot and garlic and cook over moderate heat for 2 minutes.

Ingredients you will need

Shallot

Garlic

Stock

Equipment you will use

Frying Pan

Add the quinoa, wheat berries, thyme and bay leaf.

Ingredients you will need

Wheatberries

Bay Leaves

Quinoa

Thyme

Add 1 cup of the stock and bring to a simmer. Scrape the mixture into a 9-inch square baking dish, cover with foil and bake for about 15 minutes, or until the quinoa and wheat berries are tender.

Ingredients you will need

Wheatberries

Quinoa

Stock

Equipment you will use

Baking Pan

Oven

Aluminum Foil

Remove the pilaf from the oven and keep covered.

Equipment you will use

Oven

Heat the olive oil in a large skillet. Season the pork chops with salt and pepper and brown them in the skillet over moderately high heat, about 4 minutes per side.

Ingredients you will need

Salt And Pepper

Pork Chops

Olive Oil

Equipment you will use

Frying Pan

Transfer to a plate.

Add the dried pears, apricots and cherries to the skillet and cook for 1 minute.

Ingredients you will need

Dried Pears

Apricot

Cherries

Equipment you will use

Frying Pan

Add the port and cook for 1 minute.

Ingredients you will need

Port

Add the remaining 1 cup of stock and simmer over moderately high heat until reduced to 1/3 cup, about 5 minutes.

Ingredients you will need

Stock

Add the pork chops and any accumulated juices and cook over moderate heat, turning the pork a few times, until it is hot and just cooked, about 2 minutes.

Ingredients you will need

Pork Chops

Pork

Uncover the pilaf and fluff it with a fork; season with salt and pepper. Mound the pilaf on plates. Set the pork chops on the pilaf, top with the fruit sauce and serve.

Ingredients you will need

Salt And Pepper

Pork Chops

Fruit

Sauce

Equipment

Ingredients

Servings:

dried apricot halves, sliced 1

bay leaf 28grams

1/4 cup dried sour cherries 1

garlic clove, minced 532milliliters

chicken stock or low-sodium broth 2Tbsps

extra-virgin olive oil 2

dried pear halves, diced 567grams

boneless pork loin chops, trimmed of fat 2Tbsps

ruby port 158milliliters

quinoa 4servings

Salt and freshly ground pepper 1small

shallot, minced 1

thyme sprig 2Tbsps

wheat berries

Recommended wine: Chardonnay, Pinot Noir, Riesling

Pork Chops works really well with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. You could try Tyler Winery Santa Barbara County Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 30 dollars per bottle.