Grilled Pork Chops with Sweet Potato, Kale & Red Quinoa Salad
I didn't want just a boring old grilled piece of pork next to a creamy lump of mashed potatoes. Oh no, if we're having fancy Grilled Pork Chops (at least fancy for us), we're fancying up the side also.
Servings: 4 servings
Calories: 461kcal
Ingredients
for the pork:
- 4 pork chops
- 1/4 cup olive oil
- 1/4 cup chopped cilantro
- 2 garlic cloves minced
- Coarse sea salt
- Fresh cracked black pepper
for the salad:
- 1 bunch curly green kale stems removed and chopped
- 1 extra large sweet potato or two medium
- 1 1/2 cups cooked red quinoa
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
- Olive oil for cooking
Instructions
- Prepare the marinade by combining the oil, cilantro, garlic, salt and pepper. Place pork chops in a bowl or plastic bag, pour marinade over and return to fridge for 30 minutes.
- While pork chops are marinating, preheat the oven to 400 degrees F. Peel and chop sweet potatoes into 1/2" cubes. Toss in a little olive oil and season with salt and pepper. Place on a baking sheet and roast until tender, 20 - 30 minutes. When done, remove and let cool while you prepare the rest of the meal.
- Preheat a grill (or grill pan) over medium heat. When hot, place pork chops down and grill for 5 - 7 minutes. Flip and grill for another 5 - 7 minutes, or until the center is only slightly pink. Remove and let rest for 5 minutes.
- While the pork is cooking, heat some olive oil in a pan over medium-high heat. Add kale and cook until starting to wilt, 2 - 3 minutes. Add sweet potatoes and quinoa, toss until warmed and combined. Season with chili powder, paprika and a pinch more salt and pepper.
- Serve pork and salad immediately.
Nutrition
Calories: 461kcal | Carbohydrates: 23g | Protein: 33g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 248mg | Potassium: 820mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6625IU | Vitamin C: 21.6mg | Calcium: 59mg | Iron: 2.4mg