The Best Skillet Pork Chops With Quinoa Food

SPICE-RUBBED PORK WITH QUINOA

Steps:

• Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil, then roll in the spice mixture to coat. Transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 to 20 minutes. Transfer to a cutting board and let rest, 5 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with the corn, scallions, and salt and pepper to taste.
• Slice the pork and drizzle with olive oil. Serve with the quinoa and salsa verde, if desired.

PORK FRIED QUINOA

Steps:

• Rinse quinoa in cold water for about 1 minute and drain well.
• Place in a saucepan and cover with 1 1/2 cup cold water and salt. Bring to a boil and reduce heat to low. Simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat and let sit for 5 minutes.
• Fluff quinoa with a fork and set aside.
• Heat vegetable oil in a large skillet over medium heat. Cook and stir ham, red bell pepper, and the white parts of the green onion until the ham begins to brown, about 5 minutes. Set chopped green onion tops aside. Add garlic, remove from heat, and stir until garlic becomes aromatic, 1 or 2 minutes.
• Stir in quinoa and return to stove over medium-low heat. Cook and stir until warmed through, 2 to 3 minutes. Remove from heat and add vinegar, soy sauce, chile-garlic sauce, and sesame seeds. Garnish with reserved green onion tops.

PAN-FRIED PORK CHOPS WITH QUINOA PILAF AND DRIED FRUIT

Steps:

• Preheat the oven to 350°; In a small skillet, combine 1/4 cup of the stock with the shallot and garlic and cook over moderate heat for 2 minutes; Add the quinoa, wheat berries, thyme and bay leaf; 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; Remove the pilaf from the oven and keep covered.
• 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; Transfer to a plate; Add the dried pears, apricots and cherries to the skillet and cook for 1 minute; Add the port and cook for 1 minute; Add the remaining 1 cup of stock and simmer over moderately high heat until reduced to 1/3 cup, about 5 minutes; 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.
• 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.

SIMPLY THE BEST SKILLET PORK CHOPS EVER

Steps:

• Heat the oil & then brown the chops well on both sides in the skillet. Once browned, sprinkle each chop with salt, pepper, onion powder, and ginger powder. Add the broth or the broth/wine combo totaling a cup and a half, reduce heat to low & cover.
• Simmer for approximately 45 minutes. Spoon the pan drippings over the chops for added flavor & moistness while cooking. Serve with rice or noodles.
• For optional gravy: Blend 1/4 cup water and 1 tablespoon flour in small bowl until free of lumps. Add this mixture into the pan liquid and cook over low-med heat, stirring until it has thickened (you can always add a little water at this point if needed). Sometimes I add Gravy Master for color.
• I usually put the chops back into the pan for several minutes once the gravy is done to make sure the dish is hot enough to serve.

SKILLET PORK CHOPS

Steps:

• Heat olive oil in a large non-stick skillet on med-high heat.
• Season the pork chops with the garlic salt and add to the pan.
• Brown the pork chops for several minutes, turning once to brown both sides.
• Add the peppers, onions and mushrooms to the skillet and cook them until they get soft but not browned, you may need a little more olive oil.
• Add the red wine, stir and bring to a boil for a couple minutes to burn off the alcohol.
• Add the diced tomatoes, water and chicken base, stir and bring back to a boil for a couple minutes.
• Stir in the butter until it melts, cover, reduce heat to low and simmer for about 10 minutes to finish cooking the pork chops.