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Crispy Brown Butter-Crusted Pork Recipe with Fluffy Quinoa Perfect for Dinner

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A quick and easy dinner recipe featuring bone-in pork chops with a nutty brown butter crust paired with light and fluffy lemon-garlic quinoa. Perfect for a comforting yet elegant meal.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick
  • 4 tablespoons unsalted butter
  • 1 cup quinoa, rinsed under cold water
  • 2 cups low-sodium chicken broth or water
  • 2 cloves garlic, minced
  • 6–8 fresh sage leaves
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Rinse 1 cup quinoa thoroughly under cold water using a fine-mesh sieve to remove its natural coating bitterness.
  2. In a medium saucepan, combine rinsed quinoa and 2 cups chicken broth. Bring to a boil over medium-high heat.
  3. Once boiling, reduce heat to low, cover with a tight lid, and let simmer gently for 15 minutes without lifting the lid.
  4. Remove from heat and keep covered for 5 more minutes to let the steam finish cooking the grains.
  5. Fluff quinoa with a fork, then stir in 1 tablespoon lemon juice, a pinch of salt, and minced garlic. Set aside and keep warm.
  6. While quinoa cooks, heat 4 tablespoons unsalted butter in a heavy skillet over medium heat. Stir frequently as butter foams and turns golden-brown with a nutty aroma (about 4-5 minutes).
  7. Pat pork chops dry with paper towels and season both sides generously with salt and pepper.
  8. Add 1 tablespoon olive oil to the browned butter in the skillet. Increase heat to medium-high and place pork chops in the pan.
  9. Sear pork chops for about 4-5 minutes per side until the crust is deep golden and crispy. Add sage leaves during the last 2 minutes to crisp and infuse flavor.
  10. Check doneness with a meat thermometer; internal temperature should reach 145°F (63°C).
  11. Transfer pork chops to a plate and let rest for 5 minutes to redistribute juices.
  12. Serve pork chops alongside the fluffy lemon-garlic quinoa, garnished with crispy sage leaves.

Notes

Use Kerrygold butter for best browning and flavor. Rinse quinoa well to remove bitterness. Pat pork dry before cooking for a crispy crust. If butter browns too fast, reduce heat. Flip pork only once to keep crust intact. For dairy-free, substitute butter with ghee or avocado oil. Quinoa can be cooked ahead and reheated with lemon juice.

Nutrition

Keywords: brown butter pork, crispy pork chops, quinoa side dish, easy dinner recipe, weeknight meal, gluten-free, dairy-free option

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