Balsamic Pork Chops with Quinoa

 

Ingredients

• 5

  teaspoons vegetable oil
• 1

  medium onion, cut into wedges
• 4

  boneless pork loin chops, 1/2 to 3/4 inch thick (6 oz each), trimmed of fat
• 3/4

  teaspoon seasoned salt
• 1/4

  teaspoon dried thyme leaves
• 1/4

  teaspoon pepper
• 3/4

  cup water
• 1/4

  cup white balsamic vinegar
• 1/2

  cup uncooked quinoa
• 2

  tablespoons chopped fresh parsley
• 2

  cups bite-size fresh broccoli florets
• 1 1/2

  cups frozen peach slices (from 16-oz bag)
• 
  

• Steps

1 In 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add onion; cook 5 minutes, stirring occasionally, until onion begins to brown. Remove from skillet; set aside.

2 Season both sides of pork chops with 1/4 teaspoon of the seasoned salt, the thyme and pepper. Heat remaining 3 teaspoons oil in same skillet over medium heat. Add pork; cook 2 to 3 minutes on each side or until browned. Transfer from skillet to plate.

3 Add water, vinegar, quinoa, parsley, cooked onion and remaining 1/2 teaspoon seasoned salt to skillet. Heat to boiling. Reduce heat; place pork and any juices on top of quinoa mixture. Cover; simmer 10 minutes.

• • 
    

4 Add broccoli and peaches; cover and cook about 10 minutes longer or until quinoa is tender and meat thermometer inserted in center of pork reads 145°F.