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Prep Time
15 mins
Total Time
30 mins
Serves
6

Ingredients

Pork Chops:
6
boneless pork chops (6 oz/175 g each)
¼ cup
roasted garlic & pepper rub marinade
Orange & Black Bean
Quinoa Salad:
1 cup
quinoa, cooked according to package directions
250 mL
2
navel oranges, divided
3 tbsp
olive oil
45 mL
3 tbsp
red wine vinegar
45 mL
2 tsp
honey
10 mL
1 tsp
salt
5 mL
1 can
black beans, drained and rinsed
540 mL
1 can
corn, drained
341 mL
1
red pepper, finely chopped
¼
red onion, finely chopped
¼ cup
chopped fresh cilantro
60 mL

Method

Step 1
Preheat lightly greased barbecue to medium-high. Coat both sides of chops with marinade.
Step 2
Grill pork chops until firm and no longer pink in centre, 3 to 5 min. per side or until internal temperature reaches 160°F (71°C) on an instant read thermometer. Remove chops from grill, tent with foil and let rest 5 min.
Step 3
Meanwhile, finely grate 1 tsp (5 mL) orange zest from 1 orange then squeeze out ⅓ cup (75 mL) juice. Set aside. Cut remaining orange into skinless segments or slices.
Step 4
Combine orange juice with olive oil, red wine vinegar, honey and salt in large bowl. Stir in quinoa, black beans, corn, red pepper, onion, cilantro and reserved orange segment or slices until coated.
Step 5
Serve pork chops with quinoa salad.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe)
Calories:
450
Fat:
17 g
Saturated Fat:
3 g
Carbs:
31 g
Fibre:
7 g
Sugar:
10 g
Cholesterol:
100 mg
Protein:
44 g
Sodium:
920 mg