Grilled Pork Chops, with a hint of Spain
|
Cooking time: 25 minutes for menu Cooking schedule: see below for "menu" instructions |
Part of the transition to winter cooking: we'll grill the pork chops but serve them with the warming, zesty Spanish Rice. I cooked the peppers and onions separately to keep them a little crisp-tender, then decided some zucchini and a hint of chili would finish the rice nicely. Combine the rice and vegetables, arrange nicely on a platter, top with pork chops and serve.
Grilled Pork Chops, with a hint of Spain Time: 30 minutes
In the U.S. I would normally do 2 boneless chops, here I do 3, thinner, bone-in chops. It all depends on your appetite. The marinade adds a zesty flavor to the pork and helps keep them tender as they cook. Remember, slightly pink is okay, too done dries them out, and makes them rather tough.
2 - 4 pork chops, 12oz total (350gr)
1 clove garlic minced or crushed
1 tsp dried oregano
1 tsp chili powder
1/4 cup ketchup
1 tbs soy sauce
1 tbs olive oil
Mince garlic. Mix garlic, oregano, chili powder, ketchup, soy sauce and oil. Pour over chops and let marinate for 10 - 20 minutes. Cook on barbecue for 5 - 8 minutes a side or until done. Should be slightly pink near bone when done - take a peak (techniques). Or fry in nonstick skillet over medium-high heat the same amount of time. Baste both sides of chops with marinade once when turning.
Spanish Rice with Courgette (Zucchini) Time: 25 minutes
Try to find a quick-cooking brown rice or adjust the time accordingly. I use brown Basmati and it cooks in 15 min. You could substitute regular Basmati if you prefer. I don't normally put zucchini in my Spanish Rice, but cooking it separately and adding it later seemed to bring out the best flavors of both the rice and the vegetables. Add hot sauce if you like!
1/3 cup brown rice
1/3 cup grated garden fresh tomato one large tomato should be enough for this
1/2 cup chicken stock
1/2 onion
1/2 green bell pepper or small fresh green chili if you have them available
1 small zucchini (courgette) 6 - 7 inches (15 - 17cm)
2 cloves garlic
2 tsp chili powder
1 tbs olive oil
1/2 cup cherry tomatoes
Cut the tomato in half. Cup half of a tomato in your hand and rub it on the big holes of a box (or other style) grater until all that is left in your hand is the skin. You'll have to press a bit, but not too hard, be careful not to grate your hand. Measure 1/3 cup grated tomato. If you have any left use it with the vegetables. Put grated tomato, rice and stock in small saucepan, cover and bring to a boil. Reduce heat and simmer until rice is tender, 15 - 20 minutes or hover long your rice package directs. This recipe assumes a 2:1 ratio of liquid to rice and was adjusted to use the tomato.
Chop onion and green pepper. Mince garlic. Cut cherry tomatoes in half. Cut zucchini in half lengthwise then slice into 1/4 inch thick (.6cm) half-circles. Heat oil in nonstick skillet over medium high heat. Add chili powder, onion and zucchini. Stir-fry for 3 - 4 minutes. Add pepper, garlic, stir-fry 4 - 5 minutes longer, until vegetables start to get tender. Add the cherry tomatoes and any leftover grated tomato, reduce heat to low and cover. Let cook slowly until cherry tomatoes are hot and just starting to come apart, 6 - 8 more minutes. Stir rice into vegetables and serve.
top of page
Cooking schedule: 25 minutes |
Add chili powder, onion and zucchini, stir-fry |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
