Spice-rubbed pork chops with quinoa salad
1⅓ cup(s), (230g) white variety
4 cob(s), large, (4xcobs) husks removed
2 tsp, mild variety
Pork loin chop, raw
960 g, (Buy 8x150g cutlets) fat trimmed
2 medium, chopped
1 small, thinly sliced
60 g, baby leaves
1 x 3 second spray(s)
- Cook quinoa following packet instructions. Drain.
- Preheat a chargrill or barbecue grill over medium-high heat. Cook corn, turning, for 12–15 minutes or until tender. Using a sharp knife, remove kernels from cobs. Discard cobs.
- Meanwhile, combine cumin, coriander and paprika in a small bowl. Sprinkle pork with spice mixture and lightly rub. Lightly spray pork with oil. Cook for 3–4 minutes each side or until just cooked through. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes before serving.
- Combine quinoa, corn kernels, mango, onion, rocket and oil in a large bowl. Serve pork with quinoa salad.