2 1/4 C. chicken stock or low-sodium broth

1 small shallot, minced

1 garlic clove, minced

2/3 C. quinoa

2 T. wheat berries

1 thyme sprig

1 bay leaf

2 T. extra-virgin olive oil

Four 5-ounce boneless pork loin chops, trimmed of fat

Salt and freshly ground pepper

2 dried pear halves, diced

4 dried apricot halves, sliced

1/4 C. dried sour cherries (1 ounce)

2 T. ruby port

 

Preheat the oven to 350°. In a small skillet, combine 1/4 C. of the stock with the shallot and garlic and cook over moderate heat for 2 minutes. Add the quinoa, wheat berries, thyme and bay leaf. Add 1 C. of the stock and bring to a simmer. Scrape the mixture into a 9-inch square baking dish, cover with foil and bake for about 15 minutes, or until the quinoa and wheat berries are tender. Remove the pilaf from the oven and keep covered. Heat the olive oil in a large skillet. Season the pork chops with salt and pepper and brown them in the skillet over moderately high heat, about 4 minutes per side. Transfer to a plate. Add the dried pears, apricots and cherries to the skillet and cook for 1 minute. Add the port and cook for 1 minute. Add the remaining 1 C. of stock and simmer over moderately high heat until reduced to 1/3 C., about 5 minutes. Add the pork chops and any accumulated juices and cook over moderate heat, turning the pork a few times, until it is hot and just cooked, about 2 minutes.  Uncover the pilaf and fluff it with a fork; season with salt and pepper. Mound the pilaf on plates. Set the pork chops on the pilaf, top with the fruit sauce and serve.