Grilled pork chops with orange & black bean quinoa salad

Prep time: 15min
Total time: 30min
Serves: 6
PORK CHOPS:
6
boneless pork chops, about 6 oz (175 g) each, patted dry
1/4 cup
roasted garlic & pepper rub marinade
ORANGE & BLACK BEAN QUINOA SALAD:
1 cup
quinoa, cooked according to package directions
250 mL
2
navel oranges, divided
3 tbsp
olive oil
45 mL
3 tbsp
red wine vinegar
45 mL
2 tsp
honey
10 mL
1 tsp
salt
5 mL
1 can
black beans, drained and rinsed
540 mL
1 can
corn, drained
341 mL
1
red pepper, finely chopped
1/4
red onion, finely chopped
1/4 cup
chopped fresh cilantro
60 mL
1/6 of the recipe
calories
450
fat
17 g
saturated fat
3.5 g
carbs
31 g
sugar
10 g
protein
44 g
cholestrol
100 mg
fibre
7 g
sodium
920 mg

Directions

  1. Preheat lightly greased barbecue to medium-high. Coat both sides of chops with marinade.

  2. Grill pork chops until firm and no longer pink in centre, 3 to 5 min. per side or until internal temperature reaches 160°F (71°C) on an instant read thermometer. Remove chops from grill, tent with foil and let rest 5 min.

  3. Meanwhile, finely grate 1 tsp (5 mL) orange zest from 1 orange then squeeze out 1/3 cup (75 mL) juice. Set aside. Cut remaining orange into skinless segments or slices.

  4. Combine orange juice with olive oil, red wine vinegar, honey and salt in large bowl. Stir in quinoa, black beans, corn, red pepper, onion, cilantro and reserved orange segment or slices until coated.

  5. Serve pork chops with quinoa salad.