Pan-Fried Pork Chops With Quinoa Pilaf and Dried Fruit |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Instead of calling for ordinary rice pilaf, Chef James Boyce of Mary Elaine's in Scottsdale, Arizona, pairs juicy pork chops and dried fruit with crunchy quinoa, a nutritional powerhouse that delivers both protein and carbs, as well as fiber, potassium and riboflavin. Ingredients:
2 1/4 cups chicken stock or 2 1/4 cups low sodium chicken broth |
1 small shallot, minced |
1 garlic clove, minced |
2/3 cup quinoa |
2 tablespoons wheat berries |
1 sprig thyme |
1 bay leaf |
2 tablespoons extra virgin olive oil |
4 (5 ounce) boneless pork chops, trimmed of fat |
salt & freshly ground black pepper |
2 dried pear halves, diced |
4 dried apricot halves, sliced |
1/4 cup dried sour cherries |
2 tablespoons ruby port |
Directions:
1. Preheat the oven to 350°; In a small skillet, combine 1/4 cup of the stock with the shallot and garlic and cook over moderate heat for 2 minutes; Add the quinoa, wheat berries, thyme and bay leaf; Add 1 cup of the stock and bring to a simmer; Scrape the mixture into a 9-inch square baking dish, cover with foil and bake for about 15 minutes, or until the quinoa and wheat berries are tender; Remove the pilaf from the oven and keep covered.
2. Heat the olive oil in a large skillet; Season the pork chops with salt and pepper and brown them in the skillet over moderately high heat, about 4 minutes per side; Transfer to a plate; Add the dried pears, apricots and cherries to the skillet and cook for 1 minute; Add the port and cook for 1 minute; Add the remaining 1 cup of stock and simmer over moderately high heat until reduced to 1/3 cup, about 5 minutes; Add the pork chops and any accumulated juices and cook over moderate heat, turning the pork a few times, until it is hot and just cooked, about 2 minutes.
3. Uncover the pilaf and fluff it with a fork; season with salt and pepper. Mound the pilaf on plates. Set the pork chops on the pilaf, top with the fruit sauce and serve.
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