Pork chops with fig sauce and quinoa–dried cherry salad
Gluten-Free, Dairy-Free, Soy-Free, Paleo
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
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.
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.
Cook the quinoa and dried cherries
- Rinse the quinoa.
- Coarsely chop the dried cherries.
While the quinoa cooks, prepare the rest of the meal.
Toast the pistachios; cook the pork
- Pat the pork dry with a paper towel; season with salt and pepper.
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.
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.
Make the fig sauce
- Trim the stems from the dried figs; cut the figs into quarters.
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.
Finish the quinoa salad
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.