Even the “breaded” pork chop makes this meal gluten-free. See below…
Beet season is in full swing right now. They’re healthy and delicious…and they also store really well, so you can enjoy them all winter long. Combining them with quinoa, cheese and arugula makes a great salad that goes well with this pastured heritage pork chop.
To keep the meal gluten-free, I used all-purpose gluten-free flour to dust the chop after I dipped it in egg. Then I seasoned it with garlic salt, pepper, and some freshly minced sage and rosemary. I seared it in a hot pan with organic canola oil, then finished cooking it in a 350-degree oven.
Ingredients for the beet salad:
1/2 lb beets, cooked and sliced
2 cups cooked quinoa
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1 teaspoon sugar
1/2 clove garlic, through a press
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 scallion, finely minced
2 cups baby arugula
5 ounces feta cheese, crumbled
Prepare quinoa according to package instructions. I like to substitute half of the water with homemade chicken stock.
While the quinoa is cooking, combine olive oil, vinegar, sugar, garlic, salt and pepper in a separate bowl.
Once the quinoa has cooked, place it in a bowl and add half of the dressing, mixing gently with a fork to fluff up the quinoa. Place in the fridge to cool completely.
I like to use the product LoveMyBeets, where they come fully cooked and peeled, ready to slice. Slice the beets and place them in the bowl of quinoa. Add the scallions, arugula and cheese. Mix well.
When the mixture has cooled down, taste and add more of the dressing if needed.
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