You can't argue with pork and pears together. This recipe adds quinoa and some goat's cheese for a creamy, tart compliment to the sweetness of the pears.
Here's what you need:
• 2 cups low-salt chicken broth
• 1 cup quinoa
• 2 bone-in pork chops (or boneless if you prefer)
• 1 teaspoon dried tarragon
• ¼ teaspoon each sea salt and fresh ground black pepper
• 2 Bartlett pear
• 1 tablespoon apple cider vinegar
• 1 teaspoon raw honey
• 2 tablespoons toasted pepitas or slivered almonds
• 2 tablespoons crumbled fresh goat cheese
• 2 tablespoons chopped fresh parsley (optional)
First, cook the quinoa. Bring the broth to a boil in a medium pot and then add the quinoa. Reduce heat to low, cover and simmer for about 10 minutes until liquid is absorbed.
I love these bone-in pork chops. The bone gives them more flavour and helps keep them from drying out.
Season the chops with salt, pepper and tarragon.
Heat some oil in a large pan and sear the pork for a few minutes on each side until browned.
Dice the pears.
And add them to the pan with the pork. Add the vinegar and honey. Stir and cook a few minutes until pears begin to soften. Cover and let simmer until pork is cooked through.
Remove the pork from the pan and stir the quinoa into the pear mixture. Serve the quinoa and pears on a plate.
And top with a pork chop.
Crumble goats cheese over the quinoa mixture and sprinkle with pepitas or almonds.
I served this with steamed green beans. Tasty, quick and easy.