Sunday, September 4, 2011

Quinoa Stuffed Chops

Starting off the fall season with a hearty flavorful feast!
Complexity Level:  Intermediate
Quinoa Stuffed Chops
What You Need:
Served with a drizzle of sweet garlic & shallot butter

4 thick cut Pork Chops
1 cup Cooked Quinoa
1 Apple, finely diced
2 tbsp Shredded Carrots
Pinch Salt
Pinch Black Pepper
1/2 tsp garlic Powder
2 tbsp Flour
1 pinch Ground Sage
1 tbsp Brown Sugar (cooked with quinoa) + Brown Sugar for chops sauce
First cook the quinoa in a 2:1 ratio.  2water (or stock) and 1 parts quinoa.  Cool. Toss the apples in the sage, black pepper, salt, 1 tsp brown sugar, and garlic powder. Next, add the shredded carrots and 2 tsp flour.  Fold this into the cooked quinoa and set aside.
Slice a pocket into each chop and stuff with the apple carrot mixture.  Cook these, flat side down, stuffed side up, for about 8 minutes, remove gently from the skillet, place into an oven safe dish, pour some of the oil over them, cover with foil, and bake at 350 degrees for 45 minutes. The cover keeps them moist, the cooking keeps you safe.

After this time, remove the foil, and turn the oven (if electric) to broil. If you have a gas oven, just simply remove the foil and let them brown up. Meanwhile, at this stage while the browning is happening, make this yummy sauce:

Sweet Garlic & Shallot Sauce
1 Clove of Garlic sliced paper thin
2 Shallots
4tbsp Butter
1 tsp Parsley Flakes
1 tsp Brown Sugar

Place the butter, sliced garlic, and shallots into a small skillet. When melted and starting to sizzle, whisk in the brown sugar and parsley. Remove from heat after 1 minutes and pour over chops.

Serve hot and enjoy!

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