Rinse your Quinoa (1 cup). Clean and trim the Pork Chop (4) if they have excess skin.
Next, combine Chicken Broth (1 cup) and quinoa in a stockpot or dutch oven pot.
Pour the Cherry Juice (1 cup) evenly around the pot. Then add Olive Oil (1 tablespoon), Gluten-Free Barbecue Sauce (1/2 cup), Gluten-Free Barbecue Rub (1/2 teaspoon), Balsamic Vinegar (1 tablespoon), Onion Powder (1/2 teaspoon), Sea Salt (to taste), and Ground Black Pepper (to taste) last.
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.