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Photo of Spice-rubbed pork chops with quinoa salad by WW

Spice-rubbed pork chops with quinoa salad

4
Points®
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
8
Difficulty
Moderate

Ingredients

Quinoa

1⅓ cup(s), (230g) white variety

Corn

4 cob(s), large, (4xcobs) husks removed

Ground cumin

2 tsp

Ground coriander

2 tsp

Ground paprika

2 tsp, mild variety

Pork loin chop, raw

960 g, (Buy 8x150g cutlets) fat trimmed

Mango

2 medium, chopped

Red onion

1 small, thinly sliced

Rocket

60 g, baby leaves

Olive oil

2 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cook quinoa following packet instructions. Drain.
  2. 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.
  3. 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.
  4. Combine quinoa, corn kernels, mango, onion, rocket and oil in a large bowl. Serve pork with quinoa salad.

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