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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Quinoa Burrito Bowls

*tap tap tap*

Is this thing on?

Is anyone still here?

You are?

All 5 of you?

Whew.

I know, I’ve been totally MIA here lately.  I’ve been swamped with a wedding catering job a few weeks ago and have barely had time to cook anything remotely blog worthy.  And even when I do, I’m usually starving and have no energy to try to take a picture of it.  And if I do manage to take a picture, it just sits on my camera for weeks at a time until I have time to edit pics and actually blog them.

Well, luckily that time finally came this weekend.  I’ve caught up a little on life, edited a few pics, and I might actually start haivng some regular posts again.

If you remember correctly, we’ve been trying really hard here at the PLFF house to cut back on processed foods.  We’ve cut out a ridiculous amoung of carbs from our diet and have been filling up on fruits, veggies, and whole grains.  And in that search for the healthier, I discovered quinoa.

Now some of my favorite blogs have been writing about quinoa for a while now.  Call me jaded, but I was skeptical.  It just sounded… too healthy.  I mean, I like healthy, but I’m not a rabiit food and cardboard for dinner kind of girl.

But quinoa truly is fabulous.  It’s technially a seed, not a grain.  So it’s super nutty, and has a great bite to it, like good al dente brown rice.  Now, will I ever pick quinoa over pasta?  Of course not.  But I certainly like quinoa enough to satisfy my carb craving without blowing my calories for the day.

One year ago: Pasta Primavera with Goat Cheese and Tomatillo Chipotle Salsa
Two years ago: Blackened Chicken over Garlic Lime Pasta and Mega-Berry Crisp

Quinoa Black Bean Burrito Bowls
adapted from the Shiksa in the Kitchen

1 cup quinoa
1 cup chicken/vegetable stock
1 tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
2 cans black beans, rinsed and drained
1/2 cup cilantro, chopped
1/2 tsp chili powder
pinch of cayenne
1/4 cup fresh lime juice
toppings such as shredded cheese, Greek yogurt, salsa, diced tomatoes, avocado, etc

Pour quinoa in a medium saucepan with chicken/vegetable stock and 1 cup of water (2 cups liquid total).  Bring to a boil.  Cover and reduce heat to medium low.  Let simmer for 20 minutes (closer to 25 for high altitude folks).  Stir occasionally.

While quinoa is cooking, heat olive oil in a medium skillet over medium high heat.  Add onions and cook until softened.  Add garlic and cook 1 minute.  Add balck beans, half of cilantro, chili powder, cayenne, and 2 tbsp lime juice.  Reduce heat to low.  Season with salt to taste.  Stir occasionally and keep warm until quinoa is ready.

When the quinoa is fully cooked, remove from heat and fluff with a fork.  Stir in remaining cilantro and remaining lime juice.  To assemble bowls, divide quinoa between four bowls.  Top with black beans and your toppings of choice.  Serve warm.

Enjoy!