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Pork chops with winter veg quinoa recipe

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


  • 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

  • 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


    1. 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.
    2. 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.
    3. 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.

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