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3 grilled pork chops over a bed of guinoa with mushrooms and asparagus and garnished with parsley
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5 from 9 votes

Grilled Pork Chops with Quinoa

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: grilled pork chops, quinoa
Servings: 6
Calories: 558kcal


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


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.


  1. I used a grill pan for the pork chops but if the weather permits, you can use your barbecue. 
  2. Any type of quinoa will work.
  3. I used beef stock to cook the quinoa but you can use any type of stock that you prefer.
  4. If you don't want to use alcohol then replace the wine with more stock.
  5. 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.
  6. 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.


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