Chipotle Cherry Pork Chops

with Quinoa, Vegetables & Lime Sour Cream

45 MIN

+$0.99/serving 4 Servings

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with Chicken Breasts

From the Test Kitchen

To celebrate Colorado’s diverse landscapes and vibrant culinary scene, we’ve teamed up with Colorado native and James Beard Award nominated Chef Brother Luck, known for his love of local ingredients. In this dish, sweet heat abounds thanks to the chipotle cherry marinade coating our juicy, seared pork chops. It’s all served atop a bed of fluffy quinoa studded with onion, pepper, and golden raisins, then garnished with lime sour cream and pepitas for a cooling, crunchy finish.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

45g Of Protein

Nutrition

PER SERVING
Calories

660 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1 cup Tri-Color Quinoa
2 Bell Peppers
2 Yellow Onions
2 Limes
4 tsps Chipotle Chile Paste
2 Tbsps Sour Cherry Spread
½ cup Sour Cream
¼ cup Golden Raisins
¼ cup Raw Pepitas

step-by-step

instructions

Cook Along

1 Marinate the chicken

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. In a large bowl, combine the sour cherry spread, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place in the bowl of marinade and turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.

2 Cook the quinoa

Meanwhile, add the quinoa to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

3 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and medium dice the onions. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then small dice. Quarter the limes. In a bowl, combine the sour cream, the juice of 4 lime wedges, and 4 teaspoons of water; season with salt and pepper. Place the raisins in a separate bowl; cover with hot water. Set aside to rehydrate at least 10 minutes.

4 Cook the vegetables & finish the quinoa

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onions and diced peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat. Add the juice of the remaining lime wedges; stir to combine. Transfer to the pot of cooked quinoa. Add the rehydrated raisins (draining before adding); stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

5 Cook the chicken & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the marinated chicken (letting any excess marinade drip off). Cook 6 to 9 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise. Serve the finished quinoa topped with the sliced chicken and lime sour cream. Garnish with the pepitas. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.