Fry up juicy local apples as a topping for pork chops. Sweet apples are paired with onions, seasoning and spices to create a delicious sauce that will leave you wishing you had an apple tree in your backyard!
Harvest Pork Chops with Spinach Walnut Quinoa
- Difficulty Level Moderate
Ingredients
- 2 Tbsp. butter, divided
- 4 bone-in center cut pork chops
- 3 Sweet Tango apples, cored & sliced
- 1 small red onion, sliced
- ½ C. apple cider vinegar
- ½ C. chicken broth
- 1 Tbsp. Dijon mustard
- ¼ C. chopped fresh parsley
- 2 C. water
- 1 C. uncooked quinoa
- 1 tsp. dried thyme
- ½ C. raisins
- ½ C. toasted walnuts
- Salt & pepper to taste
Instructions
- 1. In a skillet melt 1 tablespoon of butter over medium high heat, add the pork chops and cook for 6-8 minutes per side.
- 2. Push pork chops off to the side of the pan and add the remaining tablespoon of butter, apples and onions.
- 3. Sauté for 4-6 minutes then add the apple cider vinegar, broth and Dijon mustard.
- 4. Stir all ingredients together season with salt and pepper, let simmer for an additional 5 minutes or until pork chops are fully cooked and no longer pink.
- 5. Sprinkle with parsley right before serving.
- 6. Meanwhile in a small pot bring water, quinoa, thyme and raisins/currants to a boil, reduce heat, cover and simmer for 15 minutes or until all the water has been absorbed and quinoa is cooked.
- 7. Pour quinoa into a serving bowl and toss with chopped spinach and toasted walnuts. Season spinach walnut quinoa with salt and pepper to taste.
Instructions
- 1. In a skillet melt 1 tablespoon of butter over medium high heat, add the pork chops and cook for 6-8 minutes per side.
- 2. Push pork chops off to the side of the pan and add the remaining tablespoon of butter, apples and onions.
- 3. Sauté for 4-6 minutes then add the apple cider vinegar, broth and Dijon mustard.
- 4. Stir all ingredients together season with salt and pepper, let simmer for an additional 5 minutes or until pork chops are fully cooked and no longer pink.
- 5. Sprinkle with parsley right before serving.
- 6. Meanwhile in a small pot bring water, quinoa, thyme and raisins/currants to a boil, reduce heat, cover and simmer for 15 minutes or until all the water has been absorbed and quinoa is cooked.
- 7. Pour quinoa into a serving bowl and toss with chopped spinach and toasted walnuts. Season spinach walnut quinoa with salt and pepper to taste.
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