Lime-cured pork chops with black bean, corn & quinoa salad
Chops are a cheap cut, and also cook in a flash - serve up with protein-packed quinoa, beans, veg and herbs
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
- Marinate the pork chops in the zest and juice of 2 of the limes, 1 tbsp oil and 1/2 tsp salt for 15 minutes.
- Rinse the quinoa in cold water then toast on a low heat for a couple of minutes before adding 600ml water. Boil for 12 minutes, or until cooked, then drain. Heat a little oil in a pan and heat through the beans and the corn with the zest and juice of the remaining limes. Add the quinoa, onions, coriander, seasoning and then stir well.
- Heat a heavy non-stick frying pan or griddle (chargrill) to hot. Lift the chops out of the marinade, season, then sear for 3-4 minutes on each side, depending on thickness, until browned and cooked completely through.
- Serve the chops with the salad and a drizzle of pomegranate molasses over the top, if you like.
PER SERVING
542 kcalories, protein 65g, carbohydrate 30g, fat 16 g, saturated fat 4g, fibre 4g, salt 2.1 g
Recipe from olive magazine, March 2012.
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http://www.bbcgoodfood.com/recipes/1996659/
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Ingredients
- 4 pork chops
- 4 limes , zested and juiced
- olive oil
- 175g quinoa
- 1 x 400g tin black beans , drained and rinsed
- 195g tin sweetcorn , drained
- 4 spring onions , sliced
- a small bunch coriander , roughly chopped
- pomegranate molasses , to serve (optional)
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
Ingredients
- 4 pork chops
- 4 limes , zested and juiced
- olive oil
- 175g quinoa
- 1 x 400g tin black beans , drained and rinsed
- 195g tin sweetcorn , drained
- 4 spring onions , sliced
- a small bunch coriander , roughly chopped
- pomegranate molasses , to serve (optional)
PER SERVING
542 kcalories, protein 65g, carbohydrate 30g, fat 16 g, saturated fat 4g, fibre 4g, salt 2.1 g
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23 March 2012
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25 March 2012
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