Quinoa (1 cup)
. Clean and trim the
Pork Chops (4)
if they have excess skin.
Chicken Broth (1 cup)
and quinoa in a stockpot or dutch oven pot.
Cherry Juice (1 cup)
evenly around the pot. Then add
Olive Oil (1 Tbsp)
Gluten-Free Barbecue Sauce (1/2 cup)
Gluten-Free Barbecue Rub (1/2 tsp)
Balsamic Vinegar (1 Tbsp)
Onion Powder (1/2 tsp)
Sea Salt (to taste)
Ground Black Pepper (to taste)
Mix, then place pork chops on top of quinoa, making sure they are coated in the liquid.
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.
Add Worcestershire sauce, BBQ sauce, and or additional seasoning or salt on top after if desired. Serve with veggie sides of choice.