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Perfect for spring, these easy pork chops are full of great lemon and thyme flavor, served over quinoa and sautéed crisp spring vegetables.
4 servings
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4 boneless pork loin chops, (approximately 4 ounces each)
2 lemons divided
Salt and pepper, to taste
4 tablespoons olive oil, divided
1 tablespoon dried thyme
1 cup quinoa
1 pound (1 bunch) fresh asparagus, bottoms trimmed
1 large red pepper, diced
1 tablespoon water
1 clove garlic, peeled and cut in half
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