Recipe

Pan-fried Pork Chops With Quinoa Pilaf And Dried Fruit Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 350°; In a small skillet, mix 1/4 c of the stock with the shallot & garlic & cook over moderate heat for 2 mins; Add the quinoa, wheat berries, thyme & bay leaf; Add 1 c of the stock & bring to a simmer; Scrape the mixture into a 9-inch square baking dish, cover with foil wrap & bake for about 15 mins, or until the quinoa & wheat berries are tender; Remove the pilaf from the oven & keep covered.
Step #2 Heat the olive oil In a large-ish skillet; Spice up the pork chops with salt & pepper & brown them in the skillet over moderately high heat, until it is hot & just cooked, apricots & cherries to the skillet & cook for 1 min; Add the port & cook for 1 min; Add the remaining 1 c of stock & let simmer over moderately high heat until reduced to 1/3 c, turning the pork a few times, about 4 mins per side; Transfer to a plate; Add the dried pears, about 5 mins; Add the pork chops & any accumulated juices & cook over moderate heat, about 2 mins.
Step #3 Uncover the pilaf & fluff it with a fork; season this with salt & pepper.
Step #4 Mound the pilaf on plates.
Step #5 Set the pork chops on the pilaf, top this with the fruit sauce & serve.
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