Strawberry Glazed Pork Chops with Quinoa Pilaf with Pine Nuts

MONDAY
Strawberry Glazed Pork Chops 
Servings 4
Ingredients
Strawberry preserves 1/2 C.
Red wine vinegar. 3T.
Canola or olive oil 1/4 C
Lemon juice 1t
Pork loin chops 4
Assembly Directions:
In a mixing bowl, whisk together preserves, vinegar, oil and lemon juice. One recipe will make about 1 cup.
Place pork chops in freezer bag. Pour marinade over pork chops.

Freezing Directions:
Seal, label, and freeze.

Serving Directions:
Thaw pork chops in the refrigerator overnight.

To Bake: Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Spray with cooking spray. Place pork chops on baking sheet. Bake for 30 minutes or until an instant read thermometer inserted into the thickest piece of pork reads 160 to 170 degrees.


Quinoa Pilaf with Pine Nuts
2007 Ellie Krieger, All Rights Reserved
From FoodNetwork

Prep Time:5 minInactive Prep Time: -- Cook Time:20 min
Level:
--
Serves:
6 servings, serving size 3/4 cup

Directions
2 cups low-sodium chicken broth

Ingredients
1 cup quinoa, rinsed
1/4 cup pine nuts
1 tablespoon olive oil
1/2 large onion, chopped
1/3 cup chopped fresh parsley leaves
Salt and pepper
Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.

Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.

When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.

Serve with steamed cauliflower