Seared Pork Chops
with Oregano-Mint Pesto, Quinoa and Roasted Veggie Skewers
Oregano and mint ought to get to know each other more, because we think they make a great couple. Spooned over juicy, pan-seared pork chops, this bright and tangy pesto truly shines. If you’ve never broiled veggies before, you’re in for a treat: they become sweet and caramelized in the oven. If you have a grill, feel free to use it instead of the oven, this is a great recipe for it!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
4 gousse(s)
Ail
1 pièce(s)
Oignon rouge
1 pièce(s)
Citron
8 pièce(s)
Brochettes en bois
1 tasse(s)
Quinoa blanc
2 pièce(s)
Concentré de bouillon de légumes
2 pièce(s)
Poivron rouge
2 pièce(s)
Courgette
680 g
Côtelettes de porc, désossées
14 g
Origan
14 g
Menthe
Pas inclus dans votre livraison
pièce(s)
Huile*
Instructions
Prep: Preheat the broiler to high or the oven to 500°F. Wash and dry all produce. In a small pot, bring 2 cups water to a boil. Soak the skewers in a shallow dish filled with water. Halve, peel and slice the onion into ½-inch wedges. Mince or grate the garlic. Zest, then halve the lemon. Mince the oregano and mint leaves.
Cook the quinoa: Place the quinoa and broth concentrate into the boiling water, cover, and reduce to a low simmer for about 15 minutes, until tender. Keep covered until the rest of the meal is ready.
Make the skewers: In a small bowl, combine half the lemon zest, half the garlic, and a large drizzle of oil. Alternately thread the bell pepper, onion, and zucchini onto the skewers. Place onto a baking sheet. (TIP: If you’re short on time, you can broil the veggies un-skewered, too!) Drizzle the oil mixture over the veggies and season with salt and pepper. Broil for about 8 minutes, turning halfway through cooking, until lightly caramelized.
Cook the pork chops: Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Season the pork chops on both sides with salt and pepper. Add them to the pan and cook for 4-5 minutes per side, until golden brown and cooked to desired doneness. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.) Set aside to rest for 5 minutes.
Make the pesto: Meanwhile, in a small bowl, combine the oregano, mint, remaining lemon zest, a large drizzle of oil, a pinch of garlic and a squeeze of lemon juice (to taste). Season with salt and pepper.
Finish and serve: Serve the roasted veggie skewers on a bed of quinoa with the pork chops alongside. Drizzle over top with the oregano-mint pesto and enjoy!
GRILLING TIP: Instead of pan-frying, BBQ skewers and pork chops on medium heat, with lid open, 3 to 6 min per side, until cooked to temperature above.
