“Your basic grilled pork chop with a plum & port wine sauce served over quinoa. I tend to cook just for myself, but you can scale this up easily. I like to use a tawny port since for the plum and black cherries in it but any good port should be fine.”

Ingredients Nutrition


  1. Slice one plum into quarters, slice the other two into thin pieces.
  2. Rinse the quinoa to remove any remaining bitter coating.
  3. Brush the porkchops with olive oil and grill them. Sear each side with a.
  4. very hot fire to seal in the juices then move then away from the fire to finish.
  5. cooking.
  6. While the chops are cooking put the plum, ginger, and port into a small heavy.
  7. skillet. (I use a candied ginger paste, but you can use grated fresh ginger, or.
  8. candided ginger that you mash with a little water to make a thick paste).
  9. Bring the sauce to a boil, then reduce heat to a simmer. Stir every minute or.
  10. so until the liquid is reduced by about 1/2.
  11. Remove from heat.
  12. While the chops and sauce are cooking, bring the water to boil in a small.
  13. sauce pan.
  14. Add quinoa, cover and reduce to a simmer.
  15. When the water is gone (about 15 min usually), remove from heat.
  16. Place 1/2 the quinoa on each plate.
  17. If including pine nuts, sprinkle 1/2 on each plate over and around the.
  18. quinoa.
  19. Plate the chops on top of the quinoa & drizzle sauce over & around the chop.

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