Lemon Pork Chops With Quinoa Salad

• 6 (1/2-inch-thick) bone-in center-cut pork rib chops (about 4 lb.)
• 2 tablespoons lemon-herb seasoning
• 1 3/4 teaspoons kosher salt, divided
• 6 tablespoons olive oil, divided
• 1 1/2 cups uncooked quinoa
• 1 (8-oz.) package fresh sugar snap peas
• 1 garlic clove, sliced
• 1/3 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup chopped dry-roasted almonds

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 200u0b0 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. Let stand 10 minutes.
3. Cut sugar snap peas in half crosswise. 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. Sprinkle with remaining 1/4 tsp. salt. Add garlic; saute 1 minute. Remove from heat.
4. Fluff quinoa with a fork. Add quinoa and Lemon-Garlic Vinaigrette to sugar snap pea mixture, and toss to coat. Stir in parsley and almonds. Serve with pork.

pork, lemonherb seasoning, kosher salt, olive oil, quinoa, sugar snap peas, garlic, parsley, almonds

Taken from www.myrecipes.com/recipe/pork-chops-quinoa-salad (may not work)