Sunday, December 13, 2009

Day 13, Marinaded Pork Chops

I had some salad mix to use up today before it started to spoil and just picked up pork chops last night. This might look hard, but is well worth the time it takes.

Marinaded Pork Chops

4 pork chops, cut 1 inch thick
Lawry's Steak and Chop Marinade
1 cup Brown Rice
2 cups water
Sweet Butter salad mix
8 tbsp Almond Slices
24 croutons
Any salad dressing you like

Put pork chops into a resealable bag or container. Pour enough marinade over pork chops to cover. Marinade for at least 30 minutes in refrigerator, turning once if in resealable baggie.
Add water and rice to small pan and heat to boiling. Reduce heat to simmer, medium-low, and simmer for 45 minutes until water is absorbed and rice is tender. Meanwhile, heat a large frying pan to medium and add pork chops and marinade to pan. Cook pork chops for about 5-7 minutes a side, until pork chop is no longer pink in the middle.
Serve pork chops and rice with salad mix and 2 tbsp almonds and 6 croutons per plate. Drizzle dressing on salad.

Serves 4

I like to sometimes have no dressing on my salads. Having a good tasting lettuce is enough. Sometimes I like to put cheese on my salads instead of dressing. Cooking the pork chops in the marinade allows the marinade to make the pork chop more flavorful and you don't have to add oil either. I hardly use oil when cooking my meats in a frying pan. Having a salad allows you to not have to cook a vegetable. Brown rice may take a little longer to cook than a quick white rice, but is healthier and more flavorful. Brown rice has a nutty flavor and is good as a stand alone rice.

Flavor Rating: Excellent, My husband really likes the taste of the marinade.

Ease of Preparation: Average, Remember to marinade the chops and cook until still moist, but not pink.

No comments:

Post a Comment