Pan Fried Pork Chops with Quinoa Pilaf and Dried Fruit

Elevate your weeknight dinner game with these succulent Pan Fried Pork Chops paired with a vibrant Quinoa Pilaf infused with the natural sweetness of dried apricots and golden raisins. Juicy, perfectly seasoned bone-in pork chops are seared to golden perfection, while the nutty quinoa is cooked in savory chicken broth and tossed with sautéed onions, garlic, sliced almonds, and a medley of dried fruits for a delightful balance of savory and sweet. This wholesome dish is as nutritious as it is satisfying, offering a high-protein, gluten-free option that’s bursting with flavor and texture. Garnished with fresh parsley, this meal is as beautiful as it is delicious—a perfect choice for impressing guests or upgrading a family dinner.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Bone-in pork chops
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Paprika
• 3 tablespoons Olive oil
• 1 cup Quinoa
• 2 cups Chicken broth
• 1 medium Onion
• 2 cloves Garlic cloves
• 0.5 cup Dried apricots
• 0.5 cup Golden raisins
• 0.25 cup Sliced almonds
• 2 tablespoons Fresh parsley

Directions

Step 1

Season the pork chops with salt, black pepper, garlic powder, and paprika on both sides. Set aside to let the seasoning penetrate.

Step 2

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. When the oil is shimmering, add the pork chops and cook for about 4-5 minutes on each side, or until nicely browned and cooked through (internal temperature of 145°F). Remove from skillet and cover loosely with foil to keep warm.

Step 3

In a medium saucepan, rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove bitterness.

Step 4

Heat 1 tablespoon of olive oil in the saucepan over medium heat. Add the finely chopped onion and minced garlic cloves, and sauté for 2-3 minutes until softened and fragrant.

Step 5

Stir in the quinoa and toast it for 1-2 minutes to enhance its nutty flavor. Then, pour in the chicken broth and bring to a boil.

Step 6

Reduce the heat to low, cover, and simmer the quinoa for 15 minutes or until all the liquid is absorbed.

Step 7

While the quinoa is cooking, roughly chop the dried apricots and set them aside along with the golden raisins.

Step 8

When the quinoa is done, fluff it with a fork and gently stir in the dried apricots, golden raisins, and sliced almonds. Adjust seasoning with salt and pepper if needed.

Step 9

Serve the pork chops alongside the quinoa pilaf, sprinkled with fresh chopped parsley for a touch of freshness and color.

Nutrition Facts

Serving size	(1826.9g)

Amount per serving	% Daily Value*
Calories	3439.6

Total Fat 183.9g	0%
Saturated Fat 47.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 544mg	0%
Sodium 5160.8mg	0%
Total Carbohydrate 205.5g	0%
Dietary Fiber 13.9g	0%
Total Sugars 79.1g
Protein 236.1g	0%

Vitamin D 0IU	0%
Calcium 380.1mg	0%
Iron 17.1mg	0%
Potassium 4716.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.4%

Protein: 27.6%

Carbs: 24.0%