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5 from 1 vote

Grilled Pork Chops with Quinoa, Asparagus and Mushrooms

Grilled Pork Chops with Quinoa, Asparagus and Mushrooms! Melt in your mouth juicy pork chops served with super flavorful quinoa, sautéed mushrooms and asparagus.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: grilled pork chops
Servings: 6
Calories: 558kcal
Author: Joanna Cismaru


For Quinoa

  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 3 cloves garlic chopped
  • 2 cups quinoa uncooked
  • 1/2 cup white wine
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1 tbsp hot sauce I used Sriracha
  • 3 1/2 cups beef broth or chicken broth, low sodium
  • 1 tbsp fresh lemon juice

For Asparagus and Mushrooms

  • 1 tbsp olive oil
  • 12 oz mushrooms chopped
  • 1 lb asparagus ends trimmed and chopped into small pieces, 1
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste

For Pork Chops

  • 6 pork chops bone in
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 2 tbsp butter optional
  • 1 tbsp fresh parsley chopped


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, 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.


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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 558kcal | Carbohydrates: 45g | Protein: 43g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 100mg | Sodium: 974mg | Potassium: 1494mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1138IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 5mg