- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 6
Ingredients
- Pork Chops:
- 6
- boneless pork chops (6 oz/175 g each)
- ¼ cup
- roasted garlic & pepper rub marinade
- Orange & Black Bean Quinoa Salad:
- 1 cup
- quinoa, cooked according to package directions
- 250 mL
- 2
- navel oranges, divided
- 3 tbsp
- olive oil
- 45 mL
- 3 tbsp
- red wine vinegar
- 45 mL
- 2 tsp
- honey
- 10 mL
- 1 tsp
- salt
- 5 mL
- 1 can
- black beans, drained and rinsed
- 540 mL
- 1 can
- corn, drained
- 341 mL
- 1
- red pepper, finely chopped
- ¼
- red onion, finely chopped
- ¼ cup
- chopped fresh cilantro
- 60 mL
Method
Step 1
Preheat lightly greased barbecue to medium-high. Coat both sides of chops with marinade.
Step 2
Grill pork chops until firm and no longer pink in centre, 3 to 5 min. per side or until internal temperature reaches 160°F (71°C) on an instant read thermometer. Remove chops from grill, tent with foil and let rest 5 min.
Step 3
Meanwhile, finely grate 1 tsp (5 mL) orange zest from 1 orange then squeeze out â…“ cup (75 mL) juice. Set aside. Cut remaining orange into skinless segments or slices.
Step 4
Combine orange juice with olive oil, red wine vinegar, honey and salt in large bowl. Stir in quinoa, black beans, corn, red pepper, onion, cilantro and reserved orange segment or slices until coated.
Step 5
Serve pork chops with quinoa salad.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/6 of the recipe)
- Calories:
- 450
- Fat:
- 17 g
- Saturated Fat:
- 3 g
- Carbs:
- 31 g
- Fibre:
- 7 g
- Sugar:
- 10 g
- Cholesterol:
- 100 mg
- Protein:
- 44 g
- Sodium:
- 920 mg
