Ingredients
5
teaspoons vegetable oil
1
medium onion, cut into wedges
4
boneless pork loin chops, 1/2 to 3/4 inch thick (6 oz each), trimmed of fat
3/4
teaspoon seasoned salt
1/4
teaspoon dried thyme leaves
1/4
teaspoon pepper
3/4
cup water
1/4
cup white balsamic vinegar
1/2
cup uncooked quinoa
2
tablespoons chopped fresh parsley
2
cups bite-size fresh broccoli florets
1 1/2
cups frozen peach slices (from 16-oz bag)
Preparation
In 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add onion; cook 5 minutes, stirring occasionally, until onion begins to brown. Remove from skillet; set aside.
Season both sides of pork chops with 1/4 teaspoon of the seasoned salt, the thyme and pepper. Heat remaining 3 teaspoons oil in same skillet over medium heat. Add pork; cook 2 to 3 minutes on each side or until browned. Transfer from skillet to plate.
Add water, vinegar, quinoa, parsley, cooked onion and remaining 1/2 teaspoon seasoned salt to skillet. Heat to boiling. Reduce heat; place pork and any juices on top of quinoa mixture. Cover; simmer 10 minutes.
Add broccoli and peaches; cover and cook about 10 minutes longer or until quinoa is tender and meat thermometer inserted in center of pork reads 145°F.
