Ingredients
- 2 tbsp olive oil
- 4 Large pork chops
- 2 cups quinoa
- 1 bag purple hull peas frozen
- 1/2 medium onion
- 1/2 small bell pepper
- 2 slice bacon fried
Servings: people
Instructions
- First, add 2 cups of quinoa, and 4 cups of water to a rice cooker and cook on high. Add a pinch of salt to the cooker with the Quinoa and water.
- Second, Season pork chops with spices of choice and dice the Onions and Bells Peppers.
- Third, add 2tbsp of olive oil to a large pan and heat. Place chops into pan along with diced vegetables and brown chops on both sides to a golden brown using medium heat.
- Next, remove chops from pan and put aside. Now, add 2/3 cup water to the pan and scrap the drippings from the bottom of the pot. Once done, add frozen purple hall peas to the pan and add more spices. Add 2 slices of fried bacon to pan also.
- Cover and cook for 30 minutes. Adding water as needed. (never allow water to get to low) Then, add chops back to the pan and cook for fifteen more minutes.
- Finally, Add the cook quinoa to the pan with the purple hull peas and mix. Serve on a plate with chops and enjoy!
Recipe Notes
*When cooking peas you should never allow water to completely leave the pot. Add water as needed
*Fry the bacon lightly then add to the pot
*Spices used Sea salt, Black Pepper, Garlic powder, and Cayenne.
*Once the Water is added to the pan with the peas remember to add more spices. I add all of the same spices except Salt.
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