Best Pork Chops with Quinoa

Getting a satisfying weeknight dinner on the table that feels both hearty and somewhat healthy can feel like an impossible task. Between juggling work deadlines, helping with homework, and trying to avoid another round of takeout, it’s easy to fall into a rut of the same boring meals week after week.

That’s where these pork chops with quinoa come in handy. They’re filling enough to satisfy everyone at the table, easy enough to pull together on a busy Tuesday night, and flexible enough that you can swap in whatever vegetables are sitting in your fridge. Plus, the smoky, slightly spicy quinoa adds way more flavor than your typical side dish.

What Kind of Pork Chops Should I Use?

For this recipe, you’ll want to use bone-in or boneless pork chops that are about 1 to 1.5 inches thick. Thicker chops are less likely to dry out during cooking and will stay juicy and tender. I usually go for center-cut chops since they have a nice balance of meat and fat, but rib chops or loin chops work just as well. If your pork chops are on the thinner side, just keep an eye on them while cooking and reduce the time a bit so they don’t get tough.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Quinoa: You can swap quinoa for rice, couscous, or farro. Keep in mind that cooking times will vary – rice takes about 20 minutes, couscous only needs 5 minutes, and farro takes closer to 30 minutes. Adjust your liquid amounts accordingly.
• White wine: If you don’t have white wine, use chicken or vegetable broth with a splash of lemon juice or white wine vinegar to get that tangy flavor.
• Beef broth: Chicken or vegetable broth works just fine here. The beef broth adds richness, but the other broths won’t change the dish too much.
• Pork chops: Boneless chicken breasts or thighs make a good substitute. Just adjust your cooking time – chicken breasts cook faster than pork chops, usually around 6-8 minutes per side.
• Asparagus: Green beans, broccoli, or zucchini all work well in place of asparagus. Cut them into similar-sized pieces for even cooking.
• Mushrooms: Any mushroom variety works – button, cremini, shiitake, or portobello. You can also leave them out if mushrooms aren’t your thing.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking pork chops is overcooking them, which leaves you with dry, chewy meat – pull them off the grill when they reach 145°F internally, then let them rest for 3-5 minutes so the juices redistribute throughout the meat.

Another common error is not rinsing your quinoa before cooking, which can leave a bitter taste from the natural coating called saponin, so give it a quick rinse under cold water in a fine-mesh strainer.

When cooking the mushrooms, resist the urge to stir them constantly – let them sit undisturbed for a couple minutes to develop that nice golden-brown color, and make sure your pan is hot enough before adding them so they sear instead of steam.

Finally, don’t add the asparagus too early or it’ll turn mushy, and if your spears are thick, consider trimming the woody ends and slicing them in half lengthwise so they cook evenly with the mushrooms.

What to Serve With Pork Chops with Quinoa?

Since this dish already comes with quinoa, mushrooms, and asparagus, you’ve got a pretty complete meal on your hands. A simple side salad with mixed greens and a light vinaigrette would be a nice addition without making the plate feel too heavy. If you’re feeding a crowd or want some extra carbs, consider adding some crusty bread or dinner rolls to soak up any extra juices from the pork chops. You could also roast some extra vegetables like Brussels sprouts or carrots if you want to bulk up the veggie side of things.

Storage Instructions

Store: Keep your pork chops and quinoa in separate airtight containers in the fridge for up to 4 days. The pork chops stay juicier when stored separately from the quinoa, and you can mix and match portions throughout the week.

Freeze: The pork chops freeze really well for up to 3 months in a freezer-safe container or bag. I’d skip freezing the asparagus since it gets mushy, but the quinoa can be frozen separately for about 2 months if you want to prep ahead.

Reheat: Warm the pork chops in a covered skillet over medium-low heat with a splash of broth to keep them moist, or microwave on 50% power. The quinoa reheats great in the microwave with a damp paper towel over it, and the veggies are best warmed quickly in a hot pan to keep some texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 190-210 g
• Fat: 110-130 g
• Carbohydrates: 220-250 g

Ingredients

For the quinoa:

• 1 tbsp olive oil
• 1 onion (finely diced into 1/4-inch pieces)
• 3 garlic cloves
• 2.25 cups quinoa (rinsed thoroughly to remove bitterness)
• 1/2 cup white wine
• 3/4 tsp salt
• 1/2 tsp pepper
• 2.5 tsp smoked paprika
• 3/4 tsp chili powder
• 1 tbsp hot sauce (I prefer Frank’s RedHot for balanced heat)
• 3.75 cups beef broth (I use Swanson Beef Broth)
• 1.5 tbsp lemon juice

For the vegetables:

• 1 tbsp olive oil
• 12 oz mushrooms (sliced into 1/4-inch thick pieces)
• 1 lb asparagus (trimmed and cut into 2-inch lengths)
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/2 tsp fresh thyme (chopped)

For the pork chops:

• 6 pork chops (at room temperature for even cooking)
• 3/4 tsp salt
• 1/2 tsp pepper
• 2.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 tbsp parsley

Step 1: Prepare Mise en Place and Start the Quinoa

• 1 onion
• 3 garlic cloves
• 12 oz mushrooms
• 1 lb asparagus
• 1/2 tsp fresh thyme
• 1 tbsp parsley
• 2.25 cups quinoa
• 1 tbsp olive oil

Dice the onion into 1/4-inch pieces, mince the garlic cloves, slice the mushrooms into 1/4-inch thick pieces, trim the asparagus and cut into 2-inch lengths, and chop the fresh thyme and parsley.

Rinse the quinoa thoroughly under cold water to remove its natural bitter coating.

Heat 1 tablespoon of olive oil in a large pot over medium heat, add the diced onion, and cook for 2 minutes until softened.

Add the minced garlic and cook for 30 seconds until fragrant, then stir in the rinsed quinoa and cook for 2 minutes to lightly toast it—this develops deeper flavor.

Step 2: Build the Quinoa Base and Simmer

• 1/2 cup white wine
• 3/4 tsp salt
• 1/2 tsp pepper
• 2.5 tsp smoked paprika
• 3/4 tsp chili powder
• 1 tbsp hot sauce
• 3.75 cups beef broth
• 1.5 tbsp lemon juice

Pour the white wine into the pot with the toasted quinoa and let it simmer briefly for about 30 seconds to cook off the alcohol.

Add the salt, pepper, smoked paprika, chili powder, hot sauce, beef broth, and lemon juice, stirring to combine all seasonings evenly.

Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed.

I like using Swanson beef broth and Frank’s RedHot sauce because they provide clean, balanced flavors without overpowering the dish.

Step 3: Sear the Pork Chops

• 6 pork chops
• 3/4 tsp salt
• 1/2 tsp pepper

While the quinoa simmers, remove the pork chops from the refrigerator and let them sit at room temperature for a few minutes to ensure even cooking.

Season both sides of each pork chop generously with salt and pepper.

Heat a grill or grill pan to medium-high heat and cook the pork chops for 5 minutes per side until they develop a golden crust and reach an internal temperature of 145°F.

Let them rest on a cutting board for 2-3 minutes while you finish the vegetables.

Step 4: Sauté the Mushrooms and Asparagus

• 1 tbsp olive oil
• mushrooms from Step 1
• asparagus from Step 1
• 3/4 tsp salt
• 1/2 tsp pepper
• fresh thyme from Step 1

While the pork rests, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the sliced mushrooms and sauté for 3-4 minutes, stirring occasionally, until they release their moisture and begin to brown.

Add the asparagus pieces, salt, pepper, and fresh thyme, then cook for 2 minutes until the asparagus is tender-crisp and heated through.

The mushrooms and asparagus should finish cooking right as everything else comes together, so timing works out perfectly.

Step 5: Finish the Pork and Plate

• 2.5 tbsp butter
• cooked quinoa from Step 2
• seared pork chops from Step 3
• sautéed mushrooms and asparagus from Step 4
• parsley from Step 1

Top each seared pork chop with a small portion of butter (about 1/2 tablespoon per chop) and let it melt over the hot meat, creating a rich finish.

Fluff the cooked quinoa from Step 2 with a fork and divide it among serving plates.

Arrange the pork chops on top of the quinoa, then spoon the sautéed mushrooms and asparagus from Step 4 alongside.

Garnish everything with the fresh parsley and serve immediately.

I love using good unsalted butter like Kerrygold because it melts beautifully and adds richness without overwhelming the seasoned pork.

Best Pork Chops with Quinoa

Delicious Best Pork Chops with Quinoa recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 6 servings

Calories 2850 kcal

Ingredients

  

For the quinoa

• 1 tbsp olive oil
• 1 onion (finely diced into 1/4-inch pieces)
• 3 garlic cloves
• 2.25 cups quinoa (rinsed thoroughly to remove bitterness)
• 1/2 cup white wine
• 3/4 tsp salt
• 1/2 tsp pepper
• 2.5 tsp smoked paprika
• 3/4 tsp chili powder
• 1 tbsp hot sauce (I prefer Frank's RedHot for balanced heat)
• 3.75 cups beef broth (I use Swanson Beef Broth)
• 1.5 tbsp lemon juice

For the vegetables

• 1 tbsp olive oil
• 12 oz mushrooms (sliced into 1/4-inch thick pieces)
• 1 lb asparagus (trimmed and cut into 2-inch lengths)
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/2 tsp fresh thyme (chopped)

For the pork chops

• 6 pork chops (at room temperature for even cooking)
• 3/4 tsp salt
• 1/2 tsp pepper
• 2.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 tbsp parsley

Instructions

 

• Dice the onion into 1/4-inch pieces, mince the garlic cloves, slice the mushrooms into 1/4-inch thick pieces, trim the asparagus and cut into 2-inch lengths, and chop the fresh thyme and parsley. Rinse the quinoa thoroughly under cold water to remove its natural bitter coating. Heat 1 tablespoon of olive oil in a large pot over medium heat, add the diced onion, and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant, then stir in the rinsed quinoa and cook for 2 minutes to lightly toast it—this develops deeper flavor.
• Pour the white wine into the pot with the toasted quinoa and let it simmer briefly for about 30 seconds to cook off the alcohol. Add the salt, pepper, smoked paprika, chili powder, hot sauce, beef broth, and lemon juice, stirring to combine all seasonings evenly. Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed. I like using Swanson beef broth and Frank's RedHot sauce because they provide clean, balanced flavors without overpowering the dish.
• While the quinoa simmers, remove the pork chops from the refrigerator and let them sit at room temperature for a few minutes to ensure even cooking. Season both sides of each pork chop generously with salt and pepper. Heat a grill or grill pan to medium-high heat and cook the pork chops for 5 minutes per side until they develop a golden crust and reach an internal temperature of 145°F. Let them rest on a cutting board for 2-3 minutes while you finish the vegetables.
• While the pork rests, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 3-4 minutes, stirring occasionally, until they release their moisture and begin to brown. Add the asparagus pieces, salt, pepper, and fresh thyme, then cook for 2 minutes until the asparagus is tender-crisp and heated through. The mushrooms and asparagus should finish cooking right as everything else comes together, so timing works out perfectly.
• Top each seared pork chop with a small portion of butter (about 1/2 tablespoon per chop) and let it melt over the hot meat, creating a rich finish. Fluff the cooked quinoa from Step 2 with a fork and divide it among serving plates. Arrange the pork chops on top of the quinoa, then spoon the sautéed mushrooms and asparagus from Step 4 alongside. Garnish everything with the fresh parsley and serve immediately. I love using good unsalted butter like Kerrygold because it melts beautifully and adds richness without overwhelming the seasoned pork.