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Pork chops with fig sauce and quinoa–dried cherry salad
Williams Sonoma

Pork chops with fig sauce and quinoa–dried cherry salad

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 680 Calories/Serving

30 – 40 Minutes

Figs simmered in apple cider form the base for a wintry, tangy pan sauce in this gluten-free pork dinner. Dried cherries cooked in the quinoa add pops of flavor on the side.

In your bag

  • ½ cup rainbow quinoa
  • ¾ ounce dried cherries
  • 2 boneless pork loin chops (about 6 ounces each)
  • 2 tablespoons pistachios
  • 1 head baby radicchio
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 1 ounce dried figs
  • ½ cup apple cider
  • 1 teaspoon whole grain mustard
  • 1 sprig fresh rosemary
  • 2 tablespoons balsamic vinegar

Chef's Tip

Make It Ahead:
The quinoa and cherries (Step 1) can be prepared up to 1 day ahead. Let cool, cover, and refrigerate overnight. Twenty to thirty minutes before serving, gently rewarm the quinoa as you proceed with Steps 2 through 5 to finish the dish.

Ingredient IQ

Stirring cold butter into a pan sauce off the heat is a technique the French call “mounting,” which helps to thicken the liquid as the butter emulsifies.

Nutrition per serving

Instructions

1

Cook the quinoa and dried cherries

  • Rinse the quinoa.
  • Coarsely chop the dried cherries.
In a small sauce pot, combine the quinoa and dried cherries with 1 cup lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the quinoa cooks, prepare the rest of the meal.

2

Toast the pistachios; cook the pork

  • Pat the pork dry with a paper towel; season with salt and pepper.
In a dry large frying pan over medium heat, toast the pistachios, stirring often, until fragrant, 3 to 4 minutes. Transfer to a plate to cool. Wipe out the pan.
In the same pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a plate. Do not clean the pan.
While the pork cooks, prepare the remaining salad ingredients.

3

Prep the remaining salad ingredients

  • Cut away the core from the radicchio; thinly slice the radicchio.
  • Coarsely chop the pistachios.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a large bowl, toss together the radicchio, pistachios, and parsley. Let stand while you prepare the fig sauce.

4

Make the fig sauce

  • Trim the stems from the dried figs; cut the figs into quarters.
In the same pan used for the pork, add the figs, apple cider, mustard, and rosemary sprig. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce to a simmer and cook, stirring occasionally, until the sauce begins to thicken, 2 to 3 minutes.
Remove from the heat and discard the rosemary sprig. Add ½ tablespoon butter to the sauce, if desired, and stir until melted and the sauce thickens. Season to taste with salt and pepper. Return the pork to the pan and turn to coat with the sauce.

5

Finish the quinoa salad

Transfer the quinoa and cherries to the bowl with the radicchio mixture. Add the balsamic vinegar and 1 tablespoon oil and toss to coat. Season to taste with salt and pepper.

6

Serve

Transfer the pork to individual plates and top with the figs and sauce. Serve the quinoa salad alongside.

Calories: 680, Protein: 49g (98% DV), Fiber: 7g (28% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 3.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 105mg (35% DV), Sodium: 170mg (7% DV), Carbohydrates: 62g (21% DV), Total Sugars: 17g, Added Sugar: 0g (0% DV).
Contains: Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.