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Cranberry Walnut Quinoa Stuffed Pork Chops

Sara
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!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner
Cuisine Mexican
Servings 8
Calories 456 kcal

Ingredients
  

  • 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 8 oz 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.

Nutrition

Calories: 456kcalCarbohydrates: 29gProtein: 35gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 92mgSodium: 329mgPotassium: 831mgFiber: 4gSugar: 11gVitamin A: 391IUVitamin C: 12mgCalcium: 48mgIron: 3mg
Keyword Cranberry Walnut Quinoa Stuffed Pork Chop, pork chops, quinoa stuffed pork chops, stuffed pork chops
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