Grilled Pork Chops with Roasted Brussels Sprouts and Quinoa Pilaf

Recipe details

Yield

4 people

Prep time

20 minutes

Cook time

35 minutes

Total time

50 minutes

Ingredients

• 4 (about 8 oz each) bone-in pork chops, about 1 inch thick
• ¼ cup extra-virgin olive oil (for marinade)
• 4 cloves garlic (for marinade)
• 6 sprigs fresh thyme
• 1½ tsp kosher salt (for marinade)
• ½ tsp black pepper, freshly ground (for marinade)
• 1 lb Brussels sprouts
• 2 tbsp extra-virgin olive oil (for Brussels sprouts)
• ½ tsp kosher salt (for Brussels sprouts)
• ¼ tsp black pepper, freshly ground (for Brussels sprouts)
• 1 cup quinoa
• 2 cups chicken broth (low-sodium preferred)
• 1 small yellow onion
• 2 cloves garlic (for pilaf)
• 1 tbsp extra-virgin olive oil (for pilaf)
• ¼ tsp kosher salt (for pilaf)
• 1 tsp fresh thyme leaves, stripped from stems (for garnish)

Instructions

1. Mince 4 cloves garlic for the marinade.
2. Strip the leaves from 4 sprigs fresh thyme and set aside. Reserve 2 sprigs whole for the marinade.
3. In a large mixing bowl, whisk together ¼ cup olive oil (60 ml), the 4 cloves garlic, minced, 2 whole thyme sprigs, 1½ tsp kosher salt, and ½ tsp black pepper, freshly ground.
4. Add 4 bone-in pork chops (about 8 oz / 225 g each) to the marinade and turn them to coat all sides. Let them sit at room temperature for 15 minutes.
5. While the pork marinates, preheat your oven to 425°F (220°C).
6. Trim the stem ends from 1 lb Brussels sprouts (450 g) and halve them lengthwise.
7. On a rimmed baking sheet lined with parchment or foil, toss the halved Brussels sprouts with 2 tbsp olive oil (30 ml), ½ tsp kosher salt, and ¼ tsp black pepper, freshly ground. Spread them cut-side down in a single layer.
8. Roast the Brussels sprouts for 25 minutes, until the cut sides are deeply browned and the edges are crispy.
9. While the Brussels sprouts roast, rinse 1 cup quinoa (170 g) in a fine-mesh strainer under cold water until the water runs clear.
10. Finely dice 1 small yellow onion.
11. Mince 2 cloves garlic for the pilaf.
12. In a medium saucepan over medium heat, warm 1 tbsp olive oil (15 ml). Add the 1 small onion, finely diced and cook, stirring occasionally, until softened and translucent, about 5 minutes.
13. Add the 2 cloves garlic, minced and cook, stirring, until fragrant, about 30 seconds.
14. Add the 1 cup quinoa, rinsed (170 g) and stir for 1 minute to lightly toast.
15. Pour in 2 cups chicken broth (480 ml) and add ¼ tsp kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, until the liquid is absorbed and the quinoa is tender.
16. While the quinoa simmers, preheat your grill or grill pan over medium-high heat. Let it get quite hot, about 5 minutes.
17. Remove the pork chops from the marinade, letting excess drip off. Discard the marinade.
18. Place the 4 pork chops on the grill and cook without moving for 4 to 5 minutes, until you see good char marks and the edges start to turn opaque.
19. Flip the chops and grill the other side for another 4 to 5 minutes, until the internal temperature reaches 145°F (63°C) and the meat is just slightly pink in the center. If your chops are thicker, give them an extra minute per side.
20. Transfer the grilled pork chops to a clean plate and let them rest for 5 minutes.
21. When the quinoa is done, remove it from the heat and let it sit, covered, for 5 minutes. Then fluff with a fork.
22. Strip 1 tsp fresh thyme leaves from the remaining stems for garnish.
23. Divide the fluffy quinoa pilaf among four plates. Top each with a grilled pork chop, then add a generous portion of roasted Brussels sprouts. Scatter the 1 tsp fresh thyme leaves over everything.