This is a twenty minute meal from start to finish. It's a Tuesday night and I got home at 6:00, started cooking at 6:10 and we were sitting down at 6:30 to eat. I am not pulling your leg. Doesn't it look fantastic? (It WAS!!) What you'll need for the rice:So the rice will take the full 20 minutes so that's what you need to start first. First thing, sauté some onions in a little olive oil or butter with salt and pepper of course! Red or white onions, whatever you have or like best. No fuss! After they're softening, add 1c of rice and let it get a little color. As soon as it has a little color, add in a good glug or two of white wine and let it evaporate most of the way. Add in 2c of chicken broth (or 2c water and a spoonful of chicken base). Now this is important. You don't want to stir much now. The more you stir it brings out the starches and if you stir too much it'll get gluey. The only stirring I want you to do is to lightly stir in a dash of turmeric and paprika (smoked or not, whatever flavor you like!). And turn it down to low and let it go for 10-15 minutes. While that's going you can grill the chops. PS: the Turmeric has the added health benefit of being a natural anti-inflammatory. This is one of the easiest ways to work this super-food into your diet. Once it's done turn it off and stir in some thawed peas and a handful of chopped parsley (from my herb-garden window boxes! Check out that post too!) And for the pork chops:Rub them with a little olive oil, paprika and your favorite seasoned salt (I used a combo of Lawry's and salt-free Greek seasoning). Grill for 3-4 minutes a side depending on how thick they are. It's that simple! I also served with a quick spinach salad. Perfect for a quick weeknight meal! (And because I made six chops, we get to eat them again tomorrow night. Why not get the benefit of two meals of you're going to take the time to cook good food?!)
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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