Pineapple-Balsamic Glazed Pork Chops
Sesame Broccoli & Rainbow Quinoa
Cooking time
35 minutes
Servings
2/4
Calories
620 /serving
Tonight we enjoy a classic pairing, juicy pork and tangy pineapple! We’re making an aromatic pineapple-balsamic sauce infused with ginger and soy as a exquisite addition to our delicious pan-seared pork chops. Served atop fluffy quinoa with roasted sesame broccoli florets, this incredibly simple meal promises a healthy punch of flavour until the very last bite!
We will send you:
- 300g Pork chops
- 115g Pineapple
- 20g Ginger
- 1 Garlic clove
- 1 Shallot (or onion)
- 1 Broccoli
- 30ml Soy sauce reduced in sodium
- 30ml Balsamic vinegar
- 95g Red & white quinoa
- 3g White sesame seeds
You will need:
Medium pot
Medium pan
Peeler
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
21 g
Saturated Fat
5 g
Sodium
740 mg
Total Carb
61 g
Sugars
13 g
Protein
49 g
Fibre
10 g
Preparation
Cook the quinoa
Preheat the oven to 450°F. In a medium pot, combine the quinoa, 1 cup of water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 16 to 18 minutes, until the quinoa is tender. Fluff with a fork and set aside in a warm spot.
Roast the broccoli
While the quinoa cooks, cut off and discard the bottom 2 inches of the broccoli stem. Slice the broccoli into long, thin florets, including the stem. On a lined sheet pan, toss the broccoli with a drizzle of oil; season with S&P. Toss to coat and arrange in a single, even layer. Roast in the oven, flipping halfway through, 20 to 22 minutes or until tender when pierced with a fork. Sprinkle the sesame seeds over the broccoli and set aside in a warm spot.
Mise en place
While the broccoli cooks, peel and mince the ginger. Peel, halve and thinly slice the shallot. Mince the garlic.
Cook the pork
In a medium pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with S&P. Add the pork chops to the pan and cook, 3 to 5 minutes per side or until nicely browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan and let rest for at least 5 minutes before slicing against the grain.
Make the pineapple sauce
In the reserved pan of fond, heat a drizzle of oil on medium. Add the garlic, ginger and shallots. Cook, 1 to 2 minutes, until fragrant. Add the pineapple and cook, stirring frequently, 2 to 3 minutes, until starting to brown. Add the vinegar, soy sauce and 1 tbsp of water (double for 4 portions). Cook, scraping any browned bits from the bottom of the pan, 1 to 2 minutes, until the volume has slightly reduced.
Plate your dish
Divide the quinoa between your plates. Top with the sliced pork. Spoon the pineapple sauce over the pork and quinoa. Serve the sesame broccoli on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
