Pork Loin Chops with Avocado-Manga Salsa and Spinach Quinoa

I know I was just complaining about the heat being back, but with rain predicted the rest of the week it’s actually staying below 90 for a few days, hooray! I’m really loving this milder summer Memphis has had thus far because that means I can turn on my oven guilt-free (and high-bill free). I should probably bake a bunch this week just in case it’s never cool again, but that also means I need to clear out some space in my freezer to store them. The three ice cream flavors I currently have in there are not being devoured fast enough! Who wants to come over for an ice cream party??

But today’s post isn’t about ice cream or baked desserts, is about baked meat! Some people are a little weirded out by fruit and meat combos. I happen to thoroughly enjoy things such as hawaiian pizza, orange beef and chicken, kebabs, pineapple fried rice, and the first offender is likely my mom’s pineapple burger. Fruit and meat entrees are especially desirable during the summer and this recipe hits the spot. A (not-dried-out) pork loin chop is topped off with an avocado-mango salsa and served with a spinach quinoa. It’s a light yet filling meal, but if for some reason you need a little more try scooping up some of the salsa with corn chips! I actually had a little bit of leftover salsa and ended up doing that exact thing the next day.
Pork Loin Chops with Avocado-Manga Salsa


PORK LOIN CHOPS WITH AVOCADO-MANGA SALSA AND SPINACH QUINOA

Serves 4

Ingredients:

1 lb. pork loin chops (preferably four 1/4 lb. ones)

1/2 cup chopped fresh cilantro, divided

1 Tbsp extra-virgin olive oil

3/4 tsp salt, divided

1 cup quinoa, rinsed

2 cups reduced sodium chicken broth

8 cups baby spinach, chopped

1 large mango, peeled and diced

1 medium avocado, peeled and diced

1 medium tomato, diced

1/4 cup chopped red onion

1 jalapeño, seeded and finely chopped (keep the seeds if you prefer more heat)

1 Tbsp fresh lime juice

Directions:

  1. Combine the pork, 1/4 cup cilantro, oil and 1/2 teaspoon salt in a bowl. Allow to marinade at room temperature for at least 20 minutes.
  2. In a medium pot, combine the quinoa and chicken broth. Cover and bring to a simmer, continuing to cook until almost all the liquid has been absorbed. Add the spinach and allow to cook another 2-3 minutes, or until wilted. Stir to combine.
  3. While the quinoa cooks, preheat oven to 475 degrees. Heat a large oven-proof skillet over medium heat. Add the pork and sear for 1-2 minutes on each side. Cover (if your cover is not oven-proof, use foil) and bake for 10-15 minutes or until no longer pink.
  4. Meanwhile, in a medium bowl combine remaining 1/4 cup cilantro with remaining 1/4 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice.
  5. Serve pork topped with salsa and spinach quinoa on the side.

Source: Adapted from SELF.

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