4(1-inch-thick center-cut bone-in) pork chops 2¼ lbs total
1tablespoonolive oil
½cupdry white wine
1cupquinoacooked according to package directions
1cup(6 oz) green grapes, halved
⅔cup(3 oz) crumbled feta
⅓cup(1 oz) walnuts toasted and broken up
Instructions
In a small bowl, combine parsley, zest, garlic and salt; set aside. Pat pork chop dry; season with salt.
In a large skillet, heat oil over medium-high heat. Add chops and brown, cooking about 4 minutes. Reduce heat to medium and cook, turning once midway, until an instant-read thermometer inserted in center (without touching bone) registers 150°F, about 10 minutes total. Remove from heat and transfer chops to a plate.
For sauce, drain fat from skillet (discard) and add wine. Using a wooden spoon, stir to release browned bits from skillet. Simmer over medium heat until reduced by half, about 2 minutes.
In a large bowl, toss together quinoa, grapes, feta and walnuts; salt to taste. pour sauce over chops and sprinkle with parsley-zest mixture; serve with quinoa on the side.
Notes
• Feel free to substitute chicken broth for the white wine when deglazing the pan. It's just enough flavorful liquid to soak up all the tasty browned bits from cooking the chops.