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. And it had to be healthy, of course.
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