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Pork chops with winter veg quinoa recipe
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5 ratings
With griddled pork chops, roasted winter vegetables and light, fluffy quinoa, this beautiful pork recipe is easy to make and packed with flavour for a delicious midweek meal. Drizzle with lemon for a refreshingly zesty finish. See method
Ingredients
- 250g (8oz) quinoa
- 1 head cauliflower, cut into florets
- 2 large parsnips, each cut lengthways into 8
- 1 x 350g pack butternut squash and sweet potato
- 10 thyme sprigs
- pinch chilli flakes
- 1 lemon, zested and juiced
- 3 tbsp olive oil, plus extra for brushing
- 4 pork chops
- 15g flat-leaf parsley, chopped
If you don't have any butternut squash, try sweet potato
Each serving contains
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Energy
3680kj
880kcal
44%
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Fat
54g
78%
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Saturates
17g
86%
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Sugars
17g
19%
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Salt
0.7g
12%
of the reference intake
Carbohydrate 64.6g
Protein 37.3g
Fibre 12.3g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Cook the quinoa following the packet instructions. Meanwhile, put the vegetables in a roasting tin and toss with the thyme, chilli, lemon zest, olive oil and some seasoning. Roast for 25-30 minutes, turning occasionally.
- Brush the pork chops with a little oil and season well. Heat a griddle or frying pan over a high heat. Add the chops and cook for 2-3 minutes on each side, or until cooked through. Remove and set aside to rest.
- Combine the quinoa and roasted veg in a bowl. Toss with the parsley and the lemon juice. Serve with the pork chops.
Tip: If you have any leftover quinoa and veg, toss it with crumbled feta and mixed salad leaves for a delicious lunch the following day.
See more Pork recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.