In The Kitchen
Marinated Pork Chops with Quinoa Salad
Description :
Niçoise olives dress up Top Chef winner Stephanie Izard's go-t0 pork dinner. “These pork chops are in regular rotation at my house: I make the marinade in the morning and leave it in the fridge so my husband, Gary, can pick up where I left off," she says. "Our son, Ernie, is already a pretty adventurous eater, so we love introducing new foods like quinoa into his diet.”
Ingredient :
- 1/3 c. low-sodium soy sauce
- 2 tbsp. prepared horseradish
- 2 tbsp. hoisin sauce
- 2 tbsp. sherry vinegar
- 2 tbsp. sesame oil
- 4 small bone-in pork chops (about 2 pounds total)
- 1/2 c. quinoa
- 2 tbsp. olive oil
- Kosher salt
- Pepper
- 6 oz. snap peas, sliced
- 1 tbsp. shallot, finely chopped
- 1 tbsp. grated lemon zest
- 1/4 c. Niçoise olives
- 1/4 c. mint, chopped
- 1/4 c. flat-leaf parsley, chopped
Direction :
- In a blender, purée soy sauce, horseradish, hoisin, vinegar, and sesame oil until smooth. Pour marinade over pork chops and let sit 15 minutes.
- Meanwhile, cook quinoa per package directions; fluff with a fork and transfer to a large bowl. Toss with 1 tablespoon oil and 1/4 teaspoon each salt and pepper, then snap peas, shallot, lemon zest, and olives; fold in mint and parsley.
- Heat a pan over medium heat. Season pork with 1/4 teaspoon salt. Add remaining tablespoon oil, then pork, and cook until golden brown, 3 to 4 minutes per side. Transfer to plates and let rest 5 minutes. Serve with quinoa salad.
