Quinoa and Parmesan-Crusted Pork Chops with Roast Tenderstem Broccoli
Pork chops coated in buckwheat, quinoa, and Parmesan, roasted with crushed coriander and mustard seeds, served with crispy broccoli—perfect for packed lunches or meal prep.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at supervalu.ie.
Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Dish
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
- Plate
- Parchment paper
- Skillet
- Pastry brush
- Kitchen scale
- Airtight container
Ingredients
- 1 tsp Coriander Seed
- 1 Eggs lightly whisked
- 2 cloves Garlic finely chopped
- 1 tsp Mustard Seed
- 4 tbsp Olive Oil
- 25 g Parmesan Cheese finely grated
- 1 pinch Pepper
- 125 g Quinoa cooked
- 25 g Roasted Buckwheat
- 1 pinch Salt
- 4 SuperValu Quality Irish Pork Chops fat removed
- 400 g SuperValu Tenderstem Broccoli
- 50 g Toasted Almond Flakes
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