Brown Sugar Pork Chops and Southwest Quinoa Salad

Happy Memorial Day, everyone! 

I thought it might be festive to try out some new picnic-style recipes as we head into a long, holiday weekend.  I chose this pork recipe because I am determined to finally be able to cook pork without something going haywire.  (I'm known to throw my silicone potholders when pork fails me.)  The salad recipe is another yummy way to serve our quinoa, and is based on a "Texas Cavier" salad recipe given to me by one of my best friends. 

We rate the Pork Chops a 4 Spoons, because it was good, but not outstanding or special.  On the other hand, we loved the Quinoa Salad and rated it a Big 5 Spoons!

Enjoy!

Grilled Brown Sugar Pork Chops
adapted from AllRecipes
1/4 c. brown sugar
1/4 c. bourbon
2 Tbsp. vegetable oil
2 Tbsp. soy sauce
1/4 tsp. ground ginger
salt and pepper, to taste
1 tsp. cornstarch
1/4 c. water
4 boneless pork chops

Preheat an outdoor grill for high heat.

In a small saucepan, combine brown sugar, bourbon, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.   Allow to cool a few minutes, and pour sauce over the chops to marinate.

Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once, halfway through.  

 

Southwest Quinoa Salad
3/4 c. quinoa
1 Tbsp. butter
1 c. low-sodium chicken broth
1 (15oz) can black beans, rinsed and drained
1 (15oz) can blackeyed peas, rinsed and drained
1 (15oz) can corn, drained
1/2 can black olives, sliced
1 large tomato, diced
1 avocado, diced
1/4 c. cilantro, chopped
1/2 red onion, medium-sized and diced finely
2 Tbsp. lime juice
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
salt, pepper, and garlic salt to taste
 
Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a medium saucepan over medium heat, add the quinoa, stirring until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to medium-low, and simmer until the quinoa has absorbed all the broth, about 10-15 minutes. Cool quinoa in refrigerator at least 10 minutes.
 
Combine beans, blackeyed peas, corn, olives, tomato, avocado, cilantro, and onion in a large bowl.  Stir in cooled quinoa.  Whisk lime juice, oil, vinegar, and seasonings and pour over all.  Stir to combine.  Refrigerate an hour or more before serving.