A Mediterranean-inspired dinner that pairs juicy, golden-seared pork chops with a bright, herb-packed quinoa tabbouleh. It’s a fresh and satisfying weeknight meal that comes together in only 30 minutes.
Ingredients
- 1 cup quinoa
- 3 medium tomatoes
- 1 large cucumber
- 1 ⅓ cups chopped parsley, plus more to garnish
- 2 cloves garlic, minced
- 4 Tbsp. olive oil, divided
- 1 lemon
- 1 ½ lbs. bone-in, center-cut pork chops (about ½–1-inch thick)
- 1 cup tzatziki
Steps
- Cook quinoa according to package directions. Fluff with fork and set aside to cool slightly.
- Dice tomatoes and cucumber and add to a large bowl along with parsley, garlic and 2 tablespoons oil. Zest and juice lemon into bowl. Add cooked quinoa and season with salt and pepper. Toss to combine.
- Pat pork chops dry. Season both sides with salt and pepper. In a large skillet, heat remaining 2 tablespoons oil over medium-high. Add pork chops and sear until browned, 3–5 minutes per side. Reduce to medium and continue cooking until a meat thermometer inserted into thickest part of chop without touching the bone reaches 145°F, 3–6 minutes, depending on thickness.
- Spoon tabbouleh salad onto 4 plates and top with pork chops. Serve with tzatziki and garnish with more parsley.
This recipe is
- Gluten-free
- Nut-free
- Egg-free
- Wheat-free
Tags
- 30 minute recipes
- easy weeknight dinners
- fall dinner recipes
- Fresh Magazine October November 2026