Grilled Pork Chops with Quinoa, Asparagus and Mushrooms! Melt in your mouth juicy pork chops served with super flavorful quinoa, sautéed mushrooms and asparagus.
I know I usually bring you one pot meals but this time, I used 3, and you can get away with using only 2 if you grill your pork chops on the grill, but it was raining today, so I used my grill pan. But even though I’m using more than one pot here, it’s still an easy meal to prepare and so flavorful. I love all the elements of this dish, and when put together, you got yourself one incredible dinner that your whole family can enjoy, and I think it’s quite healthy too. I mean quinoa and veggies, come on.
I used red quinoa because it’s all I had in my pantry, but any quinoa will work with this recipe. I wanted to infuse as much flavor into the quinoa so that it’s not bland, so I first sautéed an onion together with some garlic and added some white wine. I seasoned this with some smoked paprika, salt, pepper a bit of lemon juice, hot sauce and cooked it all in some beef broth. It turned out amazing, I got the deep flavors I was going for and loved it. This quinoa can be served with fish or chicken as well, it could really be a meal on its own.
The mushrooms and asparagus are quite easy to make, I simply cooked the mushrooms first in a bit of olive oil until they were starting to brown, then added the chopped asparagus and cooked for a couple minutes until they softened a bit. The only seasoning here was salt and pepper.
But now we come to my favorite part, the pork chops. So easy to grill, and only seasoned with salt and pepper, then a bit of butter and they melt in your mouth. So delicious and perfect. I really love this meal, you’ve got your proteins, your quinoa which is supposed to be good for you and your veggies. Perfect kind of dinner in my book.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 1 tbsp olive oil
- 12 oz mushrooms chopped
- 1 lb bunch asparagus ends trimmed and chopped into small pieces, 1
- salt and pepper to taste
- 6 in pork chops bone
- salt and pepper to taste
- 2 tbsp butter optional
- 1 tbsp fresh parsley chopped
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, first 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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.