Garlic Mushroom Pork Chops with Quinoa

pork chops plated with mushroom sauce

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5 from 4 reviews

Grilled pork chops smothered with a garlic mushroom sauce, served with some hearty quinoa for a satisfying meal.



For the pork rub

  • 4 pork chops, about 6 ozs each
  • 1 tbsp garlic powder
  • 2 tsp sage
  • 2 tsp salt

For the garlic mushroom sauce

  • 4 tbsp butter, divided
  • 1 onion, chopped (or you could use a shallot instead)
  • 2 garlic cloves, minced
  • 10 ozs button mushrooms, sliced
  • 5 shiitake mushrooms, stems removed and caps sliced
  • 1/3 cup dry red wine
  • 1/2 tsp sage
  • 1/2 tsp thyme

For the quinoa

  • 1 cup quinoa
  • 2 cups water
  • 1 tbsp extra virgin olive oil


  1. Prepare the pork: Mix the garlic powder, sage and salt in a small bowl. Rinse and pat dry the pork chops, and lay them out on a working surface. Sprinkle half of the spice rub over the chops, and rub it into the meat. Turn the pork over and repeat. Leave the pork with rub out at room temperature (about 20 minutes) as you being making the mushroom sauce.
  2. Cook the quinoa: Heat the water to boiling, stir in the quinoa. Reduce heat to medium low. As you make the mushroom sauce, simmer the quinoa (covered) for 16 to 20 minutes until the water is absorbed.
  3. Make the Mushroom Sauce: Preheat the grill to medium as you start to make the mushroom sauce. To start the mushrooms sauce, melt 2 tablespoons of the butter in a large skillet on medium low heat. Add the onions, and cook until they begin to soften, about 5 minutes. Add the garlic, cook for another minute, then stir in the mushrooms. Cook for about 5 minutes, stirring occasionally, then add the red wine, sage and thyme. Simmer the mushrooms with the wine for about 5 minutes. Stir in the remaining 2 tablespoons of butter. Cover the pan and keep on very low heat while you grill the pork chops.
  4. Grill the pork chops: Coat the grill with cooking spray. Place the pork chops on direct heat, and grill for 6 minutes. Turn the pork chops over, and grill on indirect heat for another 6 minutes. Remove the pork chops from the grill, place on a platter. Check for doneness, cooking a couple more minutes if needed. When the chops are done, let them rest for a few minutes before plating.
  5. Plate the dish: scoop about 1/2 a cup of the cooked quinoa onto ones side of your plate. Place a pork chop alongside the quinoa, the top both the pork chop and quinoa with a generous scoop of the mushroom sauce. Enjoy!


  • Pork chop cooking time will vary based on thickness of the chops. Ours were about 1 inch thick.
  • Pork chops should be cooked to 145 degrees internal temperature followed by a 3 minute rest, for medium rare — which provides for the most flavorful meat.
  • To grill on indirect heat with a gas grill, leave one of the burners off, and cook above those burners with the grill covered. For a charcoal grill, leave a portion of the grill without coals for grilling with indirect heat.
  • You can prepare the pork chops in the oven if you’d prefer. Pan sear for one minute each side, then roast in a 400 degree oven for approximately 12 minutes.
  • Place the quinoa in a sieve, and rinse with cold water until the water runs clear for best results.
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