Cooking Instructions
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Step 1
Rinse your
Quinoa (170 g)
. Clean and trim the
Pork Chops (4)
if they have excess skin.
Step 2
Next, combine
Chicken Broth (240 mL)
and quinoa in a stockpot or dutch oven pot.
Step 3
Pour the
Cherry Juice (240 mL)
evenly around the pot. Then add
Olive Oil (15 mL)
,
Gluten-Free Barbecue Sauce (120 mL)
,
Gluten-Free Barbecue Rub (1 g)
,
Balsamic Vinegar (15 mL)
,
Onion Powder (1 g)
,
Sea Salt (to taste)
, and
Ground Black Pepper (to taste)
last.
Step 4
Mix, then place pork chops on top of quinoa, making sure they are coated in the liquid.
Step 5
Cook medium-low for 70-90 min. Check at 35- 40 minutes, and flip pork chops if you want them coated with more broth or sauce on the other side.
Step 6
Add Worcestershire sauce, BBQ sauce, and or additional seasoning or salt on top after if desired. Serve with veggie sides of choice.
