Recipe: pork with quinoa and pomegranate

Pork with quinoa and pomegranate

I’ve been trying to find dinners that don’t have a million and one ingredients or take an age and a load of kitchen gadgets to prepare, even if there is marinating time involved. This pork dish, adapted from a version in The Naked Paleo – Food Stripped Bare, fits that bill nicely. I often marinate the pork and prepare the quinoa the night before and the pomegranate and scallions add a lovely crunch.


1 pork chop (cut in half, with excess fat trimmed off if necessary)

¼ cup of quinoa

200 ml vegetable stock

1 pomegranate (seeds removed)

1 tsp Moroccan herb and spice blend

2 spring onions (sliced)

Pinch of salt

2 tbsp of oil


Mix the Moroccan herb and spice blend with 1 tbsp of oil to form a paste. Rub over the pork chop; add a pinch of salt and leave to marinate in the fridge for an hour.

Rinse the quinoa and cook according to the instructions on the packet. For me that was 5 parts vegetable stock to 1 part quinoa simmered for 20 minutes and then left to rest for 10 minutes.

Preheat the oven to 180˚C.

Add 1 tbsp of oil to a pan; fry the pork chop on a medium heat until both sides are brown.

Transfer the chop to the oven and cook for 7-8 minutes.

Remove the chop from the oven and allow to rest for 5 minutes.

Fluff up the quinoa with a fork; mix in the pomegranate seeds and spring onions.

Place the pork chop on top of the quinoa and serve.

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