Ingredients
For Quinoa
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2 cups uncooked quinoa
- ½ cup white wine
- salt and pepper to taste
- 2 tsp smoked paprika
- ½ tsp chili powder
- 1 tbsp hot sauce, I used Sriracha
- 3½ cups beef broth (or chicken broth)
- 1 tbsp fresh lemon juice
For Asparagus and Mushrooms
- 1 tbsp olive oil
- 12 oz mushrooms, chopped
- 1 bunch (1 lb) asparagus, ends trimmed and chopped into small pieces
- salt and pepper to taste
For Pork Chops
- 6 pork chops, bone in
- salt and pepper to taste
- 2 tbsp butter (optional)
- 1 tbsp fresh parsley, chopped
Instructions
For Quinoa
- In a saucepan or Dutch oven heat the olive oil over medium-high heat. Add the chopped onion and cook for a couple minutes until the onion becomes soft and translucent. Add the chopped garlic and cook for 30 more seconds until it becomes aromatic.
- Stir in the quinoa and cook for 2 minutes, just until it gets a bit toasty, but you don’t want to burn it. Stir in the white wine. Season with salt, pepper, smoked paprika, chili powder, add the hot sauce, beef broth and lemon juice. Stir everything together, bring to a boil and reduce the heat to low. Cover the pot with a lid and simmer until the quinoa is tender, it should take about 15 minutes. All the liquid should be absorbed once it’s cooked.
For Asparagus and Mushrooms
- While the quinoa is cooking cook the mushrooms and asparagus. In a skillet heat the olive oil over medium high heat. Add the chopped mushrooms and cook until the mushrooms start to brown. Add the chopped asparagus, season everything with salt and pepper and cook for 2 more minutes until the asparagus softens a bit.
For Pork Chops
- Season the pork chops on both sides generously with salt and pepper. Grill the pork chops uncovered over medium high heat until they brown on each side, first side should take about 5 minutes per side. Top each pork chop with a bit of butter while they’re still hot.
- Serve the pork chops together with the quinoa, mushrooms and asparagus and garnish everything with a bit of parsley.
