Honey Ginger Glazed Pork Chops with Tricolor Quinoa Salad

These honey ginger glazed pork chops are the perfect balance of sweet and spicy. Quickly seared to develop a golden crust, then finished in the oven with a sticky glaze, they’re served over a refreshing tricolor quinoa salad.

The quinoa salad is tossed with grape tomatoes, bell pepper and a bright lemon vinaigrette, making this a complete and satisfying meal that’s ready in about 30 minutes.

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Ingredients

4 (6 oz each) boneless pork chops, about 1 inch thickView ingredient guideLike ingredientDislike ingredient

Salt and freshly ground black pepperView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

1/4 cup honeyView ingredient guideLike ingredientDislike ingredient

1 tablespoon grated fresh gingerView ingredient guideLike ingredientDislike ingredient

1 cup tricolor quinoa, rinsedView ingredient guideLike ingredientDislike ingredient

2 cups waterView ingredient guideLike ingredientDislike ingredient

1 cup grape tomatoes, halvedView ingredient guideLike ingredientDislike ingredient

1 bell pepper (any color), dicedView ingredient guideLike ingredientDislike ingredient

3 tablespoons lemon juiceView ingredient guideLike ingredientDislike ingredient

3 tablespoons olive oil (for vinaigrette)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C).
2. Season pork chops generously with salt and pepper on both sides.
3. In a large oven-safe skillet, heat 2 tablespoons olive oil over medium-high heat. Sear pork chops for 2-3 minutes per side until golden brown.
4. In a small bowl, mix honey and grated ginger. Brush the mixture over the seared pork chops.
5. Transfer the skillet to the oven and roast for 8-10 minutes or until internal temperature reaches 145°F (63°C). Remove and let rest for 5 minutes.
6. Meanwhile, in a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until water is absorbed. Fluff with a fork.
7. In a large bowl, whisk together lemon juice and 3 tablespoons olive oil to make the vinaigrette. Season with salt and pepper.
8. Add cooked quinoa, grape tomatoes and diced bell pepper to the vinaigrette. Toss to combine.
9. Serve the honey ginger glazed pork chops over the quinoa salad.

Recipe Tips

FAQ

Can I use regular quinoa instead of tricolor?

Yes, any quinoa works well in this recipe. Tricolor adds visual appeal but the flavor is similar.

How do I store leftovers?

Store pork chops and quinoa salad separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.

Can I substitute the honey with maple syrup?

Yes, maple syrup is a good substitute for honey in the glaze, though the flavor will be slightly different.