Grilled pork chops with orange & black bean quinoa salad
boneless pork chops (6 oz/175 g each)
roasted garlic & pepper rub marinade
Orange & Black Bean Quinoa Salad:
quinoa, cooked according to package directions
navel oranges, divided
red wine vinegar
black beans, drained and rinsed
red pepper, finely chopped
red onion, finely chopped
chopped fresh cilantro
Preheat lightly greased barbecue to medium-high. Coat both sides of chops with marinade.
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.
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.
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.
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