This is soooooooooooooooo goood. If you love a great chop, this recipe is for you. The ingredient list is heavy but you really do not need all the sauces and vinegar’s. If you have them, cool. If not, do not worry about. Olive oil, vinegar and soy sauce (everyone has soy sauce packets from left over chinese food) will do just fine combined with the fresh herbs….those you will need. Never skip the fresh stuff.
1/3 c. low-sodium soy sauce
2 tbsp. prepared horseradish
2 tbsp. hoisin sauce
2 tbsp. sherry vinegar
2 tbsp. sesame oil
4 small bone-in pork chops (about 2 pounds total)
1/2 c. quinoa
2 tbsp. olive oil
6 oz. snap peas, sliced
1 tbsp. shallot, finely chopped
1 tbsp. grated lemon zest
1/4 c. Niçoise olives
1/4 c. mint, chopped
1/4 c. flat-leaf parsley, chopped
- In a blender, purée soy sauce, horseradish, hoisin, vinegar, and sesame oil until smooth. Pour marinade over pork chops and let sit 15 minutes.
- Meanwhile, cook quinoa per package directions; fluff with a fork and transfer to a large bowl. Toss with 1 tablespoon oil and 1/4 teaspoon each salt and pepper, then snap peas, shallot, lemon zest, and olives; fold in mint and parsley.
- Heat a pan over medium heat. Season pork with 1/4 teaspoon salt. Add remaining tablespoon oil, then pork, and cook until golden brown, 3 to 4 minutes per side. Transfer to plates and let rest 5 minutes. Serve with quinoa salad.