Recipe by NcMysteryShopper
Instead of calling for ordinary rice pilaf, Chef James Boyce of Mary Elaine's in Scottsdale, Arizona, pairs juicy pork chops and dried fruit with crunchy quinoa, a nutritional powerhouse that delivers both protein and carbs, as well as fiber, potassium and riboflavin.
Top Review by Elmotoo
Ooh, I'm 1st! I used bone-in chops which didn't fit so well back in the pan at the end but I managed. The pilaf is SENSATIONAL. I even resisted the urge to add more wheat berries knowing that would throw off the liquid needed. :) I might add a chopped onion to the pan w/the fruit. I didn't have pears so I added a couple extra apricots & cherries. Yumyumyum! Thanks, Cheryl for a nice healthy fibericious meal! I made this for Cupid's Choice.
- 2 1⁄4 cups chicken stock or 2 1⁄4 cups low sodium chicken broth
- 1 small shallot, minced
- 1 garlic clove, minced
- 2⁄3 cup quinoa
- 2 tablespoons wheat berries
- 1 sprig thyme
- 1 bay leaf
- 2 tablespoons extra virgin olive oil
- 4 (5 ounce) boneless pork chops, trimmed of fat
- salt & freshly ground black pepper
- 2 dried pear halves, diced
- 4 dried apricot halves, sliced
- 1⁄4 cup dried sour cherries
- 2 tablespoons ruby port
Directions See How It's Made
- Preheat the oven to 350°; In a small skillet, combine 1/4 cup of the stock with the shallot and garlic and cook over moderate heat for 2 minutes; Add the quinoa, wheat berries, thyme and bay leaf; Add 1 cup of the stock and bring to a simmer; Scrape the mixture into a 9-inch square baking dish, cover with foil and bake for about 15 minutes, or until the quinoa and wheat berries are tender; Remove the pilaf from the oven and keep covered.
- Heat the olive oil in a large skillet; Season the pork chops with salt and pepper and brown them in the skillet over moderately high heat, about 4 minutes per side; Transfer to a plate; Add the dried pears, apricots and cherries to the skillet and cook for 1 minute; Add the port and cook for 1 minute; Add the remaining 1 cup of stock and simmer over moderately high heat until reduced to 1/3 cup, about 5 minutes; Add the pork chops and any accumulated juices and cook over moderate heat, turning the pork a few times, until it is hot and just cooked, about 2 minutes.
- Uncover the pilaf and fluff it with a fork; season with salt and pepper. Mound the pilaf on plates. Set the pork chops on the pilaf, top with the fruit sauce and serve.