This easy weeknight meal is hearty, flavorful and everything all in one meal. Lemon Thyme Pork Chops with Quinoa Asparagus & Red Peppers is so savory with just a hint of tartness, and complete in less than 40 minutes. No need for anything else but dessert!
Our family has a few favorite recipes that we tend to turn to again and again. Who doesn’t love a classic pork chop, paired with some veggies, or a salad.
With Spring having arrived here in St. Louis, my asparagus and herbs are already growing like crazy in my garden and I already see signs of baby peppers.
I wanted to update our normal pork chop recipe with a fun twist for Spring.
Enter in these delicious, Lemon Thyme Pork Chops with Quinoa, Asparagus & Red Peppers.
It’s an entire meal in itself and is a quick and easy recipe to boot. Can’t beat that, since easy and quick are the name of the game in this house.
As usual, the real test is, can I get five hungry teenagers and a picky toddler to eat it? Success!
They devoured them and several wanted more. The light lemon and thyme flavor was just what the pork chops needed.
Serving them over a bed of quinoa tossed with fresh asparagus and red peppers was the perfect addition to fill everyone up.
Get the printable recipe for Lemon Thyme Pork Chops with Quinoa, Asparagus & Red Peppers below!
Are you ready to make Lemon Thyme Pork Chops with Quinoa Asparagus Red Peppers?
Lemon Thyme Pork Chops
- 4 boneless pork loin chops approx. 4 ounces each
- 2 lemons divided
- salt and pepper to taste
- 4 tablespoons olive oil divided
- 1 tablespoon dried thyme
- 1 cup quinoa
- 1 pounds asparagus bottoms trimmed
- 1 red pepper diced
- 2 tablespoons olive oil
- 1 tablespoon water
- 1 clove garlic peeled and cut in half
- Slice both lemons in half, and set two halves aside. Squeeze the juice from the other two halves of lemon on the pork chops. Season with salt and pepper, to taste. Set aside.
- Prepare 1 cup of quinoa according to package directions.
- Heat 2 tablespoons of olive oil in a large skillet over medium low heat. When oil is hot, put the pork chops in the skillet. As you sauté the pork chops, add the juice from one of the remaining two lemon halves. Sprinkle the Thyme over the pork chops and continue sautéing for approximately 8-10 minutes on each side, or until juices run clear.
- While the pork chops are cooking, in another saucepan with a lid, add the asparagus, diced red pepper, the remaining 2 tablespoons of olive oil, 1 tablespoon of water and garlic over high heat. Cook for about 2 minutes uncovered, or until the water is almost gone. Squeeze the remaining lemon halve over the asparagus and red pepper. Toss the red pepper and asparagus to coat and cover the pan, cooking for 1 minute. Remove the lid and toss the asparagus and red pepper again. Put the lid back on and repeat until the asparagus and red pepper are crisp-tender, about 5 minutes. Add the finished quinoa to the vegetables and toss to coat. Serve the pork chops over a scoop of quinoa and vegetables.