"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Marinated Pork Chops with Quinoa Salad Recipe

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This recipe for Marinated Pork Chops with Quinoa Salad is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup low-sodium soy sauce
2 Tbsp prepared horseradish
2 Tbsp hoisin sauce
2 Tbsp sherry vinegar
2 Tbsp sesame oil
4 small bone-in pork chops (about 2 lbs)
1/2 cup quinoa
2 Tbsp olive oil
kosher salt and pepper
6 oz snap peas, sliced
1 Tbsp shallot, finely chopped
1 Tbsp grated lemon zest
1/4 cup Nicoise olives
1/4 cup mint, chopped
1/4 cup flat-leaf parsley, chopped

Directions:
Directions:
1) In a blender, puree soy sauce, horseradish, hoisin, vinegar, and sesame oil until smooth. Pour marinade over pork chops and let sit 15 minutes.

2) Meanwhile, cook quinoa per package directions; fluff with a fork and transfer to a large bowl. Toss with 1 Tbsp oil and 1/4 tsp each salt and pepper, then snap peas, shallot, lemon zest, and olives; fold in mint and parsley.

3) Heat a pan over medium heat. Season pork with 1/4 tsp salt. Add remaining Tbsp oil, then pork, and cook until golden brown, 3-4 minutes per side. Transfer to plates and let rest 5 minutes. Serve with quinoa salad.

 

 

 

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