Grilled Pork Chops with Quinoa
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These Grilled Pork Chops are grilled to perfection then served with quinoa, asparagus and mushrooms! Melt in your mouth delicious, and perfect for grilling season.
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 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.
So let’s get into what makes this dish such a stellar star. We’ve got perfectly cooked, flavorful and tender pork chops bathed in just the perfect amount in butter. Next we’ve got some perfectly cooked veg all spooned on top of rich and flavorful quinoa. Now I know quinoa doesn’t exactly get the best rap when it comes to flavor, but this is Jo Cooks quinoa which means it’s amazing.
What is red quinoa?
I used red quinoa because it’s all I had in my pantry, but any quinoa will work with this recipe. Red quinoa has a bit of a nuttier flavor, a richer taste, and a bit more chew to it when compared to it’s paler cousin. This quinoa can be served with fish or chicken as well, it could really be a meal on its own.
Ingredients
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Sauteables – Diced white onion and fresh garlic.
- Quinoa – Uncooked red quinoa, you can use any kind you like but I prefer red for this dish.
- Wine – We want a dry white wine like sauvignon blanc or pinot grigio.
- Spices – Chili powder and smoked paprika are all we need spice wise for this quinoa.
- Hot sauce – Use whichever brand you prefer, today I used sriracha.
- Broth – Either beef or chicken but be sure it’s low sodium.
- Lemon juice – Fresh is always best! From approximately 1 lemon.
- Olive oil – Something to saute our sauteables in.
- Veggies – Asparagus and mushrooms chopped up.
- Pork – Bone in pork chops.
- Seasoning – Salt and pepper, be sure to season every element of your dish.
- Butter – We’re placing a pat on top as our chops grill to add flavor and richness.
- Parsley – Chopped up fresh and sprinkled liberally over top.
How to make grilled pork chops with quinoa
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Quinoa
- Saute: 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.
- Combine your flavors: 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.
- Cook the quinoa: 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.
Asparagus and mushrooms
- Cook the veg: 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.
Pork Chops
- Grill the pork chops: 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.
- Finish the dish: Serve the pork chops together with the quinoa, mushrooms and asparagus and garnish everything with a bit of parsley.
What temperature is pork safe to eat?
I know that a lot of you may have a fear of undercooked pork. While this was a major issue a few decades ago, standards for pork have increased immensely and these health risks aren’t much to worry about anymore. The standard for fully cooked and safe pork is now 145F. This is wonderful because at the old standard of 170F, pork ended up being incredibly dry and chewy.
I highly suggest getting yourself an instant read thermometer! You can use it with any type of meat, breads, oil, etc. It comes in handy almost every day for me. If you prefer cooking your pork more than 145F, that is totally okay. It’s your dinner after all!
Can I make quinoa in the Instant Pot?
You sure can! I love the way that little appliance makes rice and quinoa, you just set it and forget it! Here’s how to make it in a flash but ensure it’s still packed full of flavor.
Just follow the recipe above like normal but saute and combine all the quinoa ingredients in your pressure cooker instead! Cook on high pressure for 1 minute before allowing the pressure to release naturally. If you find your quinoa comes out mushy, try reducing the amount of liquid.
Tips for making the best pork chops
- Both boneless or bone-in pork chops can be used. I prefer the thick cut ones, which I find at Costco.
- Pat them dry with paper towel first. This will ensure you get a great sear.
- Pork chops cook quickly so make sure to not overcook them. To properly cook them, use a meat thermometer to check the internal temperature, don’t rely blindly on cooking time. Make sure the thermometer reads 145F to ensure your chops are fully cooked and till nice and juicy. Cooking time can vary based on the thickness of the pork chops.
- Properly season them because this will make for a delicious and flavorful crust.
- Let your chops rest for about 30 minutes on the counter before cooking them so they come to room temp. This will ensure they cook evenly on the inside and the center reaches the perfect temperature.
- Let your chops rest for at least 10 minutes after they come off the skillet. If you cut into them too early, the juices will come out and leave the chops dry.
Leftovers
Store the pork chops in an airtight container or ziploc bag. Make sure the pork chops have cooled down before storing them. They will last 3-4 days in the fridge or 2-3 months in the freezer. To reheat, you can either heat on the stovetop in a skillet over medium heat or in the oven at 375F. Keep in mind that reheating cooked pork will cause it to dry out and it is best served fresh.
Store cooked quinoa and veggies in a sealed container and place in the fridge for 3 – 5 days. Store in an airtight container in the freezer for up to 2 months, be sure it’s properly cooled before placing in the freezer.
Craving more pork? Try these recipes:
- Pork Schnitzel
- Pan Seared Pork Chops With Gravy
- Pork Carnitas
- Korean Style Pork Chops
- Ranch Pork Chops And Potatoes Sheet Pan Dinner
- Honey Mustard Pork Tenderloin
- Easy Oven Baked Pork Chops
- Grilled Pork Chops
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Grilled Pork Chops with Quinoa
Ingredients
For Quinoa
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (chopped)
- 2 cups quinoa (uncooked)
- 1/2 cup white wine
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 tablespoon hot sauce (I used Sriracha)
- 3 1/2 cups beef broth (or chicken broth, low sodium)
- 1 tablespoon fresh lemon juice
For Asparagus and Mushrooms
- 1 tablespoon olive oil
- 12 ounce mushrooms (chopped)
- 1 pound asparagus (ends trimmed and chopped into small pieces, 1)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
For Pork Chops
- 6 pork chops (bone in)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 2 tablespoon butter (optional)
- 1 tablespoon fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
For Quinoa
- 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.
For Asparagus and Mushrooms
- 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.
For Pork Chops
- 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.
Notes
- I used a grill pan for the pork chops but if the weather permits, you can use your barbecue.
- Any type of quinoa will work.
- I used beef stock to cook the quinoa but you can use any type of stock that you prefer.
- If you don’t want to use alcohol then replace the wine with more stock.
- Store the pork chops in an airtight container or ziploc bag. Make sure the pork chops have cooled down before storing them. They will last 3-4 days in the fridge or 2-3 months in the freezer. To reheat, you can either heat on the stovetop in a skillet over medium heat or in the oven at 375F. Keep in mind that reheating cooked pork will cause it to dry out and it is best served fresh.
- Store cooked quinoa and veggies in a sealed container and place in the fridge for 3 – 5 days. Store in an airtight container in the freezer for up to 2 months, be sure it’s properly cooled before placing in the freezer.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
This was a great recipe and a welcome departure from all other apple pork recipe. Easy to recreation and modify from savory to sweet.
Glad to hear you liked it!
I really liked this–the only quinoa recipe I’ve made that I’ve really liked so far. It was so tasty! I only used 1 1/2 tsp of the smoked paprika because I’ve never used it before and thought it might be too strong. I added about 1 tsp of regular paprika and more of the chili powder. We like spicy! Thanks for a great recipe I know I’ll make again and again.
Smoked paprika will be your new favorite ingredient in the kitchen! We’re so glad you loved it 🙂
Loved this! Didn’t have any Quinoa, so I used a wild and brown rice blend. Kept all the the same seasonings and it turned out great! Thanks for sharing all of your wonderful recipes.
Yum, yum and double yum. Can’t wait to try this!