Lemon Mint Pork Loin Chops with asparagus quinoa salad
Active Time: 40 minutes / Cook Time: 20 minutes / Total Time: 60 plus 1-2 hours marinating time for pork
Makes 2 servings, plus 2 servings leftover asparagus quinoa salad
- ¼ cup white wine or vegetable/chicken broth
- ½ cup olive oil
- 3 cloves garlic, minced 1 tablespoon dry oregano
- ¼ teaspoon ground black pepper
- ½ teaspoon fine sea salt
- 2 pork loin chops (6-8 oz. each)
- ¾ cup quinoa, drained and rinsed
- 1 cup green peas, fresh or frozen
- ½ pound (1/2 bunch or 10-15 medium spears) asparagus, ends trimmed
- ¼ cup plus 2 tablespoons pine nuts
- 4 small radishes, sliced
- Zest of 2 lemons
- Juice of 2 lemons
- 1 cup mint leaves
- 4 dates, soaked in warm water for 10 minutes, drained and pitted
- ¼ cup olive oil
- ¼ teaspoon sea salt
- Water, to thin if needed
- In a medium bowl or small, deep baking pan, mix wine or broth, olive oil, garlic, dry oregano, salt and pepper. Add pork chops and coat thoroughly. Let marinate for 1-2 hours.
- Bring 4 cups water to a boil in a small pot. Add green peas and cook until bright green, 3 minutes. Strain and set aside.
- Using a vegetable peeler, slice the asparagus lengthwise into long, thin strips.
- Combine quinoa with 1 1/2 cups water and bring to a boil. Reduce to a simmer, cover, and cook until liquid has absorbed, 10-15 minutes.
- Toast the pine nuts by heating them in a dry skillet over medium heat until fragrant and starting to brown, about 4 minutes. Set aside to cool. Reserve ¼ cup of the pine nuts at room temperature for dinner tomorrow.
- Make the dressing by adding lemon zest, lemon juice, mint, dates, and salt to a food processor. Begin processing and add olive oil in a steady stream. If needed, add a small amount of water until the dressing is thin enough to pour.
- Remove the pork chops from the marinade and sear in a large pan over medium heat. Cook for 5- 6 minutes on each side or until they are cooked to your liking.
- While the pork chops are cooking, assemble the salad by tossing together quinoa, peas, asparagus, 2 tablespoons pine nuts, and radish. Add enough dressing to lightly coat everything, and store the rest in an airtight container in the fridge for up to 7 days. This can be used on vegetables or salads.
- To serve, plate each pork chop, with ¼ of the quinoa salad on the side.
- Store leftover salad in separate containers in the fridge, to have as a snack tomorrow.