Grilled Pork Chops with Quinoa and Roasted Brussels Sprouts

Ingredients

• Pork chops 6 oz
• Quinoa 1 cup
• Brussels sprouts 1 cup
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste

Method

1. Prepare the Brussels sprouts. Preheat your oven to 400°F (200°C). Wash and trim the Brussels sprouts by cutting off the stem ends and removing any yellow or damaged outer leaves. Cut each sprout in half lengthwise. Toss the halved sprouts with half the olive oil (about 1/2 tbsp), salt, and pepper in a bowl until evenly coated.
   Tip: Cutting the sprouts in half helps them roast evenly and develop a nice caramelized surface.
2. Roast the Brussels sprouts. Spread the Brussels sprouts cut side down on a baking sheet lined with parchment paper or foil. Roast in the preheated oven for 20-25 minutes until they are tender inside and golden brown on the edges. Stir or shake the pan halfway through cooking for even roasting.
   Tip: Roasting them cut side down maximizes caramelization and flavor.
3. Prepare the pork chops. While the Brussels sprouts roast, pat the pork chops dry with paper towels. Brush both sides with the remaining olive oil (about 1/2 tbsp). Season generously with salt and black pepper on both sides. Let them sit at room temperature for 5-10 minutes to absorb the seasoning.
   Tip: Drying the meat helps achieve a better sear on the grill.
4. Cook the quinoa. If you don’t have cooked quinoa ready, rinse 1/3 cup dry quinoa under cold water. Combine with 2/3 cup water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
   Tip: Rinsing quinoa removes its natural bitterness.
5. Grill the pork chops. Heat a grill pan or outdoor grill to medium-high heat. Place the pork chops on the grill and cook for about 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C) for medium doneness. Avoid moving them too much to get nice grill marks. Remove from heat and let rest for 5 minutes before serving.
   Tip: Use a meat thermometer to check doneness for juicy, safe pork.
6. Plate and serve. Place the cooked quinoa on your plate, add the roasted Brussels sprouts alongside, and top with the rested grilled pork chop. Optionally, drizzle a little extra olive oil or a squeeze of lemon juice over the Brussels sprouts for extra flavor.
   Tip: Resting the pork chops lets the juices redistribute for tender meat.

Pro tips

• For extra flavor, marinate the pork chops in olive oil, garlic, and herbs for 30 minutes before grilling.
• To speed up cooking, use pre-cooked quinoa or cook quinoa in advance and refrigerate.