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