Pork Chops & Peaches

Using fresh, seasonal produce always brings out the best flavor!  This recipe can also be prepared with pears in the winter. 
Sweet Pork & Peaches

w/ goat cheese on quinoa
loosely adapted from Clean Eating Magazine

2 C chicken broth
1 C quinoa
olive oil cooking spray
4 4 oz boneless pork loin chops, trimmed of visible fat
1 tsp dried tarragon
1/4 tsp of sea salt and fresh ground black pepper
2 ripe peaches, cored and chopped
1 T apple cider vinegar
1 tsp honey
2 T roasted silvered almonds
2 T crumbled goat cheese
2 T chopped fresh parsley
In a medium saucepan, bring broth to a boil.  Stir in quinoa, reduce heat to low and cover.  Cook for 10-15 minutes, until liquid is absorbed.  Fluff with fork.
Meanwhile, heat a large skillet on medium-high and mist with cooking spray.  Season both sides of pork with tarragon, salt, and pepper.  Add to skillet and cook, turning once, until golden brown, 1 to 2 minutes.  Add peaches, vinegar and honey and stir to combine.  Cover skillet loosely with foil, reduce heat to low and cook, stirring occasionally, until peaches begin to break down and pork is cooked through, 2 to 3 minutes. 
Divide quinoa among serving plates and top with pork, peach mixture, goat cheese, almonds, and parsley. 

Until next time…
look good, feel good, do good
Sara B.