Sweet Pork and Pears

I’ve mentioned before, Pork chops aren’t exactly my favorite piece of meat.  I think I might have one or two pork chop recipes in the entire recipe history of PLFF.

But if I’m being honest?  We might start having pork a bit more regularly with this dish.

This pork was a little bit of everything – juicy, tart, sweet, salty and just seriously delish.  And EASY.  Less than 30 minutes from start to finish.  Perfect for a weeknight dinner.

And now when I see pork chops in the sale ads, I much more likely to pick up a package.

Don’t forget to enter the Yes, Chef giveaway by Friday!

One year ago: Porch Pounder Sangria
Two years ago: Triple Berry Cakes

Sweet Pork and Pears with Goat Cheese on Quinoa
adapted from Clean Eating Magazine

2 cups low-sodium chicken broth or stock
1 cup quinoa
olive oil
4 4oz boneless pork loin chops
1 tsp dried tarragon
salt and pepper
2 ripe Bartlett pears, cored and chopped
1 tbsp apple cider vinegar
1 tsp honey
goat cheese, for serving

In a medium saucepan, bring broth to a boil.  Stir in quinoa, reduce heat to low and cover.  Cook for around 15 minutes, or until tender.  Fluff with a fork.

Meanwhile, heat 1 tbsp oil in a large skillet over medium high heat.  Season both sides of the pork with salt, pepper, and tarragon.  Add to skillet and brown on each sided (around 2 minutes each side).  Add pears, vinegar and honey, stirring to combine.  Cover, reduce heat to low, and cook until pork is cooked through.

Divide quinoa among serving plates and top with pork, pear mixture, and sauce.  Top with goat cheese and serve.

Enjoy!

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