Zest a whole lemon and cut the lemon into half.
Halve the grape tomatoes. Finely chop the
parsley.
Pat pork chops dry with paper towel. Season with
salt and pepper or your favorite seasoning
(Mortons, etc.). Add 2Tb of oil and heat a cast
iron skillet on medium. Add pork chops to
skillet and cook until done, 3-6 minutes per
side. Set pork chops aside to rest.
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Add remaining shallots to pork fat in cask iron
skillet. Cook until softened. Stir in half of
the dried cherries and the steeping water,
chicken bouillon, cherry jam. Simmer until sauce
starts to stick to the back of a spoon.
Fluff quinoa with a fork. Toss in cherry
tomatoes, green part of green onions, lemon zest,
the remaining half of the dried cherries and
juice of half a lemon. Season with only a little
salt and pepper.
Plate quinoa, then top with pork chops. Drizzle
pan sauce on top of pork chops and quinoa.
NOTE- Do not over salt quinoa because the pan
sauce will have a lot of salt already.
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