Lemon Pork Chops with Quinoa Salad

Ingredients

• 0.3 cup dry-roasted almonds chopped
• 0.3 cup flat-leaf parsley leaves fresh loosely packed
• 1  garlic clove sliced
• 1.8 teaspoons kosher salt divided
• 6 servings lemon-garlic vinaigrette 
• 2 tablespoons lemon-herb seasoning 
• 6 tablespoons olive oil divided
• 24 lb center-cut pork rib chops bone-in ()
• 1.5 cups quinoa uncooked
• 8 oz sugar snap peas fresh

Equipment

• frying pan
• sauce pan
• oven
• wire rack

Directions

1. Rub pork chops with herb seasoning and 1 tsp. kosher salt. Sear half of pork in 2 1/2 Tbsp. hot olive oil in a large skillet over medium-high heat 4 to 5 minutes on each side or until browned and cooked through. Keep pork warm on a wire rack in a 200 oven. Repeat procedure with 2 1/2 Tbsp. olive oil and remaining pork. Wipe skillet clean.
2. Bring quinoa, 1/2 tsp. kosher salt, and 4 cups water to a boil in large saucepan over high heat. Cover, reduce heat to medium-low, and simmer 8 to 10 minutes or until tender; drain. Return to saucepan; cover.
3. Let stand 10 minutes.
4. Cut sugar snap peas in half crosswise.
5. Heat remaining 1 Tbsp. olive oil in skillet over medium-high heat; cook peas in hot oil 1 minute or until bright green and tender.
6. Sprinkle with remaining 1/4 tsp. salt.
7. Add garlic; saut 1 minute.
8. Remove from heat.
9. Fluff quinoa with a fork.
10. Add quinoa and Lemon-Garlic Vinaigrette to sugar snap pea mixture, and toss to coat. Stir in parsley and almonds.
11. Serve with pork.