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Pork chops with winter veg quinoa recipe

5 ratings

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
Gluten-free
Dairy-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

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
3680kj
880kcal 44%
Fat
54g 78%
Saturates
17g 86%
Sugars
17g 19%
Salt
0.7g 12%

of the reference intake
Carbohydrate 64.6g Protein 37.3g Fibre 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.