Pork chops with winter veg quinoa recipe
With griddled pork chops, roasted winter vegetables and light, fluffy quinoa, this beautiful pork recipe is easy to make and packed with flavour for a delicious midweek meal. Drizzle with lemon for a refreshingly zesty finish.
See method- Serves 4
- 7 mins to prepare and 33 mins to cook
- 880 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 250g (8oz) quinoa
- 1 head cauliflower, cut into florets
- 2 large parsnips, each cut lengthways into 8
- 1 x 350g pack butternut squash and sweet potato
- 10 thyme sprigs
- pinch chilli flakes
- 1 lemon, zested and juiced
- 3 tbsp olive oil, plus extra for brushing
- 4 pork chops
- 15g flat-leaf parsley, chopped
Each serving contains
- Energy
- 3680kJ 880.0kcal
- Fat
- 54g
- Saturates
- 17g
- Salt
- 0.7g
- Sugars
- 17g
of the Reference intake
Carbohydrate 64.6gProtein 37.3gFibre 12.3g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Cook the quinoa following the packet instructions. Meanwhile, put the vegetables in a roasting tin and toss with the thyme, chilli, lemon zest, olive oil and some seasoning. Roast for 25-30 minutes, turning occasionally.
- Brush the pork chops with a little oil and season well. Heat a griddle or frying pan over a high heat. Add the chops and cook for 2-3 minutes on each side, or until cooked through. Remove and set aside to rest.
- Combine the quinoa and roasted veg in a bowl. Toss with the parsley and the lemon juice. Serve with the pork chops.
- Tip: If you have any leftover quinoa and veg, toss it with crumbled feta and mixed salad leaves for a delicious lunch the following day.
- See more Pork recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
