Quinoa Crusted Pork Chops

Has everyone officially heard and tried some random recipe with this new "super" grain called quinoa? (Which is not in any way, shape, or form pronounced the way it is spelled. Unless you speak a Latin-based language, I suppose.)

Cooked quinoa

I tried a couple recipes containing quinoa a year or so ago and thought they were "okay" but didn't love them. Then I stumbled across this idea while I was googling quinoa recipes: use quinoa as a crust or breading for meat rather than using breadcrumbs. I must say I was intrigued, especially since I am breast-feeding baby #2 and have to go easy on the gluten to keep his tummy happy. I tried it and am here to shout to the world that using quinoa in place of breadcrumbs is AMAZING! You must try it. Here is the recipe I used and recommend:

Quinoa Crusted Pork Chops
Adapted from this Rachael Ray recipe

3/4 cup cooked quinoa (cook according to directions on package)
4 pork chops
1/4 cup mustard (I just used the kind you slap on hot dogs)
pepper to taste
a little olive oil and/or cooking spray

1, Cover a cookie sheet with aluminum foil, spray foil with cooking spray, and spread the cooked quinoa on the foil. Bake quinoa at 300 degrees for about 25 minutes or until it starts to lightly brown. 

2. Mix pork chops, mustard, and a few sprinkles of pepper in a medium bowl until pork chops are uniformly covered with the mustard. 

3. Roll pork chops in the quinoa until each pork chop is uniformly covered in the toasted quinoa. 

4. Drizzle a little olive oil in a 9''x 9'' pan or pie dish and put the quinoa-covered pork chops in the pan. 

5. Cook chops in 425 degree oven for 15-25 minutes, depending on the size and thickness of the pork chops. You may have to cut one open at some point to make sure they are cooked all the way through. Do what you have to do. 

Yum, yum, yum! My husband was afraid this would taste too mustardy, but he was pleasantly surprised. The quinoa doesn't allow the mustard to take over the flavor. I have used quinoa on chicken too, but I really prefer how it complements a nice, fat pork chop. Enjoy!