Grilled pork chops with orange & black bean quinoa salad

  • Prep Time 15 min
  • Total Time 30
  • Serves: 6

Ingredients

  • Pork Chops:
  • 6 boneless pork chops (6 oz/175 g each)
  • ¼ cup roasted garlic & pepper rub marinade
  • Orange & Black Bean
    Quinoa Salad:
  • 1 cup quinoa, cooked according to package directions 250 mL
  • 2 navel oranges, divided
  • 3 tbsp olive oil 45 mL
  • 3 tbsp red wine vinegar 45 mL
  • 2 tsp honey 10 mL
  • 1 tsp salt 5 mL
  • 1 can black beans, drained and rinsed 540 mL
  • 1 can corn, drained 341 mL
  • 1 red pepper, finely chopped
  • ¼ red onion, finely chopped
  • ¼ cup chopped fresh cilantro 60 mL

Directions

  • Step 1

    Preheat lightly greased barbecue to medium-high. Coat both sides of chops with marinade.

  • Step 2

    Grill pork chops until firm and no longer pink in centre, 3 to 5 min. per side or until internal temperature reaches 160°F (71°C) on an instant read thermometer. Remove chops from grill, tent with foil and let rest 5 min.

  • Step 3

    Meanwhile, finely grate 1 tsp (5 mL) orange zest from 1 orange then squeeze out ⅓ cup (75 mL) juice. Set aside. Cut remaining orange into skinless segments or slices.

  • Step 4

    Combine orange juice with olive oil, red wine vinegar, honey and salt in large bowl. Stir in quinoa, black beans, corn, red pepper, onion, cilantro and reserved orange segment or slices until coated.

  • Step 5

    Serve pork chops with quinoa salad.

Nutrition Facts

  • Nutrition Description Per serving (1/6 of the recipe)
  • Calories 450
  • Fat 17 g
  • Saturated Fat 3.5 g
  • Carbs 31 g
  • Sugar 10 g
  • Protein 44 g
  • Cholesterol 100 mg
  • Fibre 7 g
  • Sodium 920 mg