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