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Lemon Pepper Pork Chops with Rice Pilaf & Spring Veggie Sauté

Lemon Pepper Pork Chops with Rice Pilaf & Spring Veggie Sauté

Yield: 4 servings

Lemon Pepper Pork Chops with Rice Pilaf & Spring Veggie Sauté

Ingredients

  • 1. pork loin chops- 2 lbs (1 chop per person); if cooking extra pork chops to store for Pork Fried Rice in Weekly Meal Plan, use 2-3 lbs, or 2 extra pork chops
  • 2. lemon- 1, sliced in half
  • 3. whole grain rice- 1 cup
  • 4. zucchini - (1) sliced into ¼ inch slices
  • 5. squash - (1) sliced into ¼ inch slices
  • 6. carrots – either 2 whole carrots shredded or 1 cup of prepared shredded carrots
  • STAPLES:
  • For Marinade:
  • 7. olive oil- 1/4 cup
  • 8. lemon pepper- 1 tablespoon
  • 9. salt- 1 teaspoon
  • For Rice:
  • 10. almond slivers- 2 oz.
  • 11. olive oil- 2 tablespoons
  • 12. lemon juice- 1 teaspoon
  • 13. garlic salt- 2 teaspoons
  • For Veggies:
  • 14. olive oil- 1 tablespoon
  • 15. butter- 1 tablespoon
  • 16. minced garlic- 1 teaspoon
  • 17. salt- a pinch
  • 18. dried parsley (or fresh)- 1 teaspoon

Instructions

  1. For best results marinate chops ahead of time, 2-3 hours to overnight
  2. To Marinate:
  3. Mix together olive oil, zest and juice from lemon
  4. Season each pork chops with lemon pepper and salt, then place in shallow baking dish or large zip lock baggie
  5. Pour marinade over pork chops to coat evenly
  6. Store in refrigerator to marinate
  7. Dinner Time:
    Pork Chops
  8. Start the rice before cooking pork chops
  9. Pork chops can be grilled outdoors, or inside on indoor grill or broiled in oven until cooked thoroughly, approximately 7 minutes depending on thickness
  10. Rice
  11. Bring 1 cup rice and 2 cups water to boil in large saucepan (or use rice steamer)
  12. Once boiling, cover and reduce heat to low to simmer until liquid is absorbed, approximately 10 minutes
  13. Add to remaining cooked rice: almonds, olive oil, lemon juice and salt
  14. Toss
  15. Veggies
  16. Heat olive oil, butter and garlic in sauté pan
  17. Add zucchini, squash and carrots and sauté until tender (I like to cook until zucchini begins to brown), approximately 4 minutes
  18. Season with salt and parsley
http://tonispilsbury.com/lemon-pepper-pork-chops-rice-pilaf-spring-veggie-saute/

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Trackbacks/Pingbacks

  1. Lemon Pepper Pork Chops: Spring Recipes with Lemon! - Recess - May 21, 2013

    […] Poppy Bread with a Lemon Glaze recipe from Wendy’s Hat and today we’re serving up Lemon Pepper Pork Chops from the Organized Cook.  Best served with rice and veggies, the Organized Cook dishes up her lemon pepper pork chops with […]

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