Pork Chop and Quinoa Salad

Recipy Name:
Pork Chop with Quinoa Salad
Recipy Category:
Dinner Entrée
Portion Size:
3 oz. boneless pork plus 1 cup lettuce and 1 cup quinoa mixture.
Ingredients Notes:
8 boneless pork chops, ½ inch thick Trim all visible fat
1 teaspoon salt
½ teaspoon black pepper
¼ cup oil
2 cups quinoa
6 cups water
¼ cup olive oil
1 teaspoon paprika
1 teaspoon garlic powder Or 2 cloves minced
8 cups romaine lettuce, chopped
½ cup feta cheese (optional)
2 limes, zested and juiced
½ cup cider vinegar
1 Tablespoon honey
1 cup fresh tomatoes, chopped
1 cucumber, chopped
 
Steps: Directions: Critical Control Point / Quality Assurance
1 Season chops with salt and pepper.
2 Heat oil in large skillet over medium high heat. Brown chops, 7-8 minutes per side. Set aside and keep warm. Cook until internal temperature reaches 145 degrees with a 3- minute rest.
3 Combine the quinoa and water in a pot and bring to a boil. Once boiling, reduce to medium heat and let the quinoa cook until all the water is evaporated. (about 15 minutes)
4 In a large bowl combine the quinoa, feta, red onion, lime juice and zest, cider vinegar, honey, tomatoes, cucumbers and toss to combine.
5 Arrange 1 cup lettuce on each plate.
6 Top lettuce with 1 cup quinoa mixture, and arrange pork on top of quinoa.
 
Notes:
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140 degrees F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41 degrees F. Follow proper cooling procedures. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds.