Nutrition per serving may change if servings are adjusted.
1 cup reduced sodium chicken broth
⅓ cup orange juice
⅔ cup quinoa, rinsed and well drained
2 tablespoons sliced green onion (1)
½ teaspoon finely shredded orange peel
4 5 to 6-ounce bone-in pork loin chops, cut ¾ inch thick
⅓ cup reduced-sugar orange marmalade
1 tablespoon orange juice or water
2 teaspoons reduced-sodium soy sauce
⅛ teaspoon ground ginger
Preheat broiler. In a small saucepan combine broth and the ⅓ cup orange juice. Bring to boiling. Slowly add the quinoa and return to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until most of the liquid is absorbed and quinoa is tender. Stir in green onion and orange peel.
Meanwhile, place pork chops on unheated rack of a foil-lined broiler pan. Broil 3 to 4 inches from the heat for 9 to 10 minutes or until done (150°F), turning once halfway through broiling time. Let stand 3 minutes before serving.
For sauce, in another small saucepan stir together orange marmalade, the 1 tablespoon orange juice, the soy sauce and ginger. Cook and stir until boiling. Serve sauce with chops and quinoa mixture.