Grilled pork chops with orange & black bean quinoa salad
Prep Time
Cooking Mode
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
2 navel oranges, divided
3 tbsp olive oil
3 tbsp red wine vinegar
2 tsp honey
1 tsp salt
1 can black beans, drained and rinsed
1 can corn, drained
1 red pepper, finely chopped
¼ red onion, finely chopped
¼ cup chopped fresh cilantro
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
2 navel oranges, divided
3 tbsp olive oil
3 tbsp red wine vinegar
2 tsp honey
1 tsp salt
1 can black beans, drained and rinsed
1 can corn, drained
1 red pepper, finely chopped
¼ red onion, finely chopped
¼ cup chopped fresh cilantro
Directions
1Preheat lightly greased barbecue to medium-high. Coat both sides of chops with marinade.
2Grill 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.
3Meanwhile, 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.
4Combine 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.
5Serve pork chops with quinoa salad.
Disclaimer
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Personal Note
Personal Note
