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.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 recipesFor top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.