Ingredients:
2 1/4 cups chicken stock or 2 1/4 cups low sodium chicken broth
1 small shallots, minced
1 garlic cloves, minced
2/3 cup quinoa
2 tablespoons wheat berries
1 sprig thyme
1 bay leaves
2 tablespoons extra virgin olive oil
4 (5 ounce) boneless pork chops, trimmed of fat
salt & freshly ground black pepper
2 dried pear halves, diced
4 dried apricot halves, sliced
1/4 cup dried sour cherries
2 tablespoons ruby port
Directions:
Preheat the oven to 350F; In a small skillet, combine 1/4 cup of the stock with the shallot and garlic and cook over moderate heat for 2 minutes; Add the quinoa, wheat berries, thyme and bay leaf; Add 1 cup of the stock and bring to a simmer; Scrape the mixture into a 9-inch square baking dish, cover with foil and bake for about 15 minutes, or until the quinoa and wheat berries are tender; Remove the pilaf from the oven and keep covered.
Heat the olive oil in a large skillet; Season the pork chops with salt and pepper and brown them in the skillet over moderately high heat, about 4 minutes per side; Transfer to a plate; Add the dried pears, apricots and cherries to the skillet and cook for 1 minute; Add the port and cook for 1 minute; Add the remaining 1 cup of stock and simmer over moderately high heat until reduced to 1/3 cup, about 5 minutes; Add the pork chops and any accumulated juices and cook over moderate heat, turning the pork a few times, until it is hot and just cooked, about 2 minutes.
Uncover the pilaf and fluff it with a fork; season with salt and pepper. Mound the pilaf on plates. Set the pork chops on the pilaf, top with the fruit sauce and serve.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.