Filed Under: grillbbq, north-american, Side, Vegetables

Chili-Scented Pork Chops

There's a natural affinity between quinoa and other New World foods such as corn, peppers, and jalapeno pepper and this warm quinoa salad is a case in point.

April 8th, 2012

Prep Time
20 minutes
Cook Time
30 minutes
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 3/4 teaspoons garlic powder
  • 1/8 teaspoons ground cinnamon
  • 1/2 teaspoons salt
  • 4 pork loin chops, each about 1-inch thick
  • Vegetable oil, for frying
Quinoa & Roasted Red Pepper Dressing
  • 1 Cup quinoa
  • 1 Cup fresh or frozen corn kernels
  • 1 large red pepper, roasted, seeded, and quartered
  • 3 tablespoons olive oil
  • 2-3 tablespoons freshly squeezed lime juice
  • 3/4 teaspoons salt, plus more for the tomatoes
  • 1/2 Cups (tightly packed) chopped cilantro
  • 1 jalapeno pepper, seeded and diced
  • 1 Cup generous cherry tomatoes, halved or quartered
  1. Bring a large pot of water to a boil. Add quinoa and cook for 10 minutes. Add corn and continue cooking until quinoa is translucent and there is no tiny dot of uncooked starch in the centre, 1 to 3 more minutes. Pour quinoa and corn through a fine-meshed strainer. Run cold water over mixture to stop cooking process. Drain well and transfer mixture to a large bowl.

  2. In a mini chopper or food processor, blend red pepper, 2 tablespoons of olive oil, 2 tablespoons lime juice, and salt. Toss dressing, cilantro, and jalapeño into quinoa. Add more lime juice and salt to taste.

  3. In a small bowl, toss cherry tomatoes with remaining tablespoon of olive oil and sprinkle lightly with salt. Set aside.

  4. In a small bowl, make a paste by stirring together olive oil, chili powder, garlic powder, cinnamon, and salt. Spread a thin layer of the paste on both sides of chops.

  5. Brush a large skillet or grill pan lightly with vegetable oil and heat until sizzling hot. Cook chops over high heat until browned on bottom, about 1-1/2 minutes. Turn them over and brown second side. Reduce heat to low, cover pan, and cook chops for 4 minutes (if boneless) or 5 minutes (if bone-in). Turn chops over. Cover pan and cook until chops are cooked to taste, usually 4 to 5 additional minutes. Test for doneness by slicing into thickest part of chop.

  6. Add more lime juice to quinoa salad, if needed. Make a bed of quinoa salad on each plate. Set a chop on top. Spoon cherry tomatoes on the side.

Nutrients Per Serving

Nutrients per serving (based on 4 servings): 602 calories, 40 g fat, 24 g protein, 6 g fiber, 40 g carbohydrates, 53 mg cholesterol, 445 mg sodium. Excellent source of vitamin D, vitamin E, thiamine, riboflavin, niacin, vitamin B6, folate, vitamin B12. Go

Chili-Scented Pork Chops

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