Cranberry Walnut Quinoa Stuffed Pork Chops
These Cranberry Walnut Quinoa Stuffed Pork Chops are a great way to use up that left over stuffing from Thanksgiving, and it’s Gluten Free!
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 1 hour 20 mins
- Yield: 8 1x
- Category: Dinner
- Cuisine: Gluten Free
Ingredients
Units
Scale
- 8 boneless butterflied Pork Chops
- 1/2 cup white Quinoa
- 1/2 cup red Quinoa
- 2 cups Vegetable Broth
- 1/2 Sweet Onion chopped
- 1/2 Red Pepper chopped
- 2 cloves minced Garlic
- 1 8oz package Baby Bella Mushrooms chopped
- 3/4 cup chopped Walnuts
- 3/4 cup dried Cranberries
- 2 Tbs ground Sage
- 1 Tbs dried Thyme
- Pinch of Red Pepper Flakes
- Sea Salt and Pepper to taste
- 2 Tbs Grapeseed Oil
Instructions
- *Save time and make the stuffing in advance!
- In medium saucepan add Quinoa and Vegetable Broth.
- Bring to boil then cover and reduce heat to low, cooking for 15-20 minutes.
- While the Quinoa is cooking prepare the rest.
- In large saute pan over medium heat add Grapeseed Oil, Onion, Red Pepper, and Garlic.
- Saute 5-8 minutes until softened.
- Add Mushrooms, Sage, Thyme, Red Pepper Flakes, Salt, and Pepper.
- Sauce 5 minutes longer until mushrooms are softened. Remove from heat.
- Add in Quinoa, Walnuts, and Cranberries.
- Preheat oven to 425 degrees.
- In 4 quart baking pan add butterflied pork chops.
- Stuff each one with stuffing
- Cover with tinfoil.
- Bake 30 minutes.
- Uncover, bake additional 10 minutes.
