Easy Quinoa Casserole And Grilled Pork Chops Food

EASY GRILLED PORK CHOPS

Steps:

• Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right?
• Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. That's easy.
• Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a pan. See, easy!

THE BEST SKILLET PORK CHOPS WITH QUINOA

Steps:

• Heat a deep skillet over medium-high heat. Melt the coconut oil in the skillet.
• Season the pork chops on both sides liberally with salt and pepper. Place in the heated skillet and brown on both sides. Remove to a separate plate.
• Add the onion and peppers to the skillet. Saute for 5-10 minutes, until they have softened. Add the garlic and saute for another minute.
• Return the pork chops back to the skillet. Spread the quinoa on the pork chops. Pour the chicken stock over the quinoa and pork. Bring to a boil.
• Reduce the heat to a simmer and cover. Cook for 30 minutes, or until all the liquid has been absorbed. Place one pork chop and a large spoonful of quinoa in 4 separate bowls and serve.

GRILLED PORK CHOPS

Steps:

• Sprinkle both sides of the chops generously with salt and pepper. Allow to sit at room temperature for 15 to 30 minutes. Meanwhile, prepare a charcoal grill with hot coals. When the coals are hot, grill the chops for 5 minutes on each side, until almost cooked through. Remove to a platter and cover with aluminum foil. Allow to rest for 15 minutes.

EASY QUINOA CASSEROLE AND GRILLED PORK CHOPS

Steps:

• 1. PORK: season pork chops on both sides with seasoning, using more or less as you like. The seasoning it's self has a bite to it. Set aside. NOTE: Once the quinoa is on the stove start the pork on the grill on a low setting, turning once or twice until done.
• 2. Quinoa: Cut the corn off the ear and put in a 2 or 3 qt sauce pan, then cut the brussel sprouts into medium diced. Add those to the sauce pan, add the diced onion and 2 1/2 cups water. add 1 tablespoon oil. Bring to a boil over medium high heat.
• 3. Add the quinoa and reduce heat to a slow rolling boil, (I use the simmer setting on my stove) cover and cook until the water is not seen anymore. then stick a spoon in and part the mixture. if you see any water continue cooking until you can not. NOTE: do not stir it until after all the water is gone. then take off the stove and serve

GRILLED PORK CHOPS WITH QUINOA

Steps:

• In a saucepan or Dutch oven heat the olive oil over medium-high heat. Add the chopped onion and cook for a couple minutes until the onion becomes soft and translucent. Add the chopped garlic and cook for 30 more seconds until it becomes aromatic.
• Stir in the quinoa and cook for 2 minutes, just until it gets a bit toasty, but you don't want to burn it. Stir in the white wine. Season with salt, pepper, smoked paprika, chili powder, add the hot sauce, beef broth and lemon juice. Stir everything together, bring to a boil and reduce the heat to low. Cover the pot with a lid and simmer until the quinoa is tender, it should take about 15 minutes. All the liquid should be absorbed once it's cooked.
• While the quinoa is cooking cook the mushrooms and asparagus. In a skillet heat the olive oil over medium high heat. Add the chopped mushrooms and cook until the mushrooms start to brown. Add the chopped asparagus, season everything with salt and pepper and cook for 2 more minutes until the asparagus softens a bit.
• Season the pork chops on both sides generously with salt and pepper. Grill the pork chops uncovered over medium high heat until they brown on each side, should take about 5 minutes per side. Top each pork chop with a bit of butter while they're still hot.
• Serve the pork chops together with the quinoa, mushrooms and asparagus and garnish everything with a bit of parsley.

QUICK AND EASY GRILLED PORK CHOPS

Steps:

• Season both sides of the pork chops with cayenne pepper and black pepper and lightly poke with a fork to make a few holes. Place pork in a casserole dish, pour soy sauce over top, and add garlic. Cover the dish with plastic wrap and marinate in the refrigerator for 1 hour, turning halfway through.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove chops from the marinade and shake off excess. Discard the remaining marinade.
• Place chops on the preheated grill and reduce heat to medium. Cook until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).