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.