Wednesday, August 21, 2013

Pork Chops with Pear-Maple Sauce - Quinoa

Another part of:

The Little Black Book of Indiscreet Recipes”

These are fourteen special dishes created and designed as a tribute to my Master Indy. They are being presented one a day for the two weeks leading up to the second anniversary serving Master. The Man who, when He wishes to exert it, has total control over my life. ...and I would have it no other way!

Maple syrup and pears make an elegant side dish to the skillet-cooked chops in this 20-minute dinner.

  • 4 boneless pork loin chops, cut 3/4 inch thick (about 1 pound)
  • ½ teaspoon kosher salt, sea salt or salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon peanut oil
  • ¼ cup butter or margarine
  • 3 tablespoons pure maple syrup
  • 3 tablespoons peach preserves or jam
  • ½ teaspoon dried basil or 1 ½ teaspoons snipped fresh basil
  • 3 medium pears, cored and thinly sliced
  • ½ Cup Dried Cranberries / raisins
  • Hot cooked Lemon Quinoa
Trim fat from pork. Sprinkle chops with salt and pepper. In a 10-inch skillet, heat oil over medium-high heat. Cook chops 8 to 12 minutes or till chops are done (160 degree F.) and juices run clear, turning once. Remove chops from skillet; cover to keep warm and set aside.

For sauce: In same skillet, melt butter over medium heat. Stir in maple syrup, peach preserves and basil. Add pears. Cook, covered, about 3 minutes or just till the pears are tender and heated through, occasionally spooning sauce over pears.

Mix in the cranberries and raisins for serving on the pork chops.

Lemon Quinoa

2 cups low-sodium chicken stock
3Tbs lemon juice
1 cups quinoa

1 Tbs Lemon zest

3 Tbs Margarine
1/4 cup lemon juice
1Tbs lemon zest
Kosher salt and freshly ground black pepper

For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
Stir in margarine, lemon juice and lemon zest. Fluff with fork.
Place Quinoa in a mound in the center of dinner plates. Top with a chop and spoon pear – Maple sauce over pork. Makes 4 servings. Season with salt and pepper, to taste.

Makes a great side dish to any fruit flavored main dish. It is perfect with this recipe!

Slave served this with a simple three bean salad. The crisp vinegar blended well with the sweet- but not too sweet Pork Chops and the Lemon Quinoa.

This is especially dedicated to My Master Indy as we celebrate 2 year anniversary'


To satisfy and restore. To nourish, support and maintain. To gratify, spoil, comfort and please, to nurture, assist, and sustain …..I cook!

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