Another recipe from my new Cooking Light cookbook: BBQ rubbed pork chops, asparagus and cheesy grits. I’ve eaten grits before but have never made them myself. Just quick-cooking grits with a cup of cheddar cheese thrown in at the end…cheesy goodness! The pork chops were good, too. They were just rubbed with paprika, garlic salt, cumin, chili powder, salt, pepper and a few other things and then grilled. The asparagus I tossed with olive oil, salt & pepper and then put under the broiler until it started to turn a little brown. Even Audrey ate at least a bite of everything!
My mom arrived in Hong Kong today. The 2nd picture my cousin posted on Facebook of her visit was of the family sitting around a table full of delicious looking food. This is one of my favorite dishes (another from Cooking Light magazine) but I’m sure it in no way compares to the good food at that table. To make it even better I served it with a side of steamed Chinese broccoli. I just couldn’t stop eating!
1/2 pound lean ground pork
1 t. cornstarch
1/8 t. salt
1/8 t. ground white pepper
1 t. peanut oil
2 1/2 c. cut green beans
1 t. minced fresh garlic
2 T. hoisin sauce
1 t. sugar
1 t. crushed red pepper
2 t. soy sauce
2 c. hot cooked white rice
Combine the first 4 ingredients in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture, beans, and garlic; cook 3 minutes or until pork loses its pink color, stirring to crumble.
Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl, stirring with a whisk. Add hoisin mixture to pan. cook 2 minutes or until thoroughly heated, stirring frequently. Serve over rice.
Here is the 1st post from my “Biggest Book of Slow Cooker Recipes” cookbook. A one-pot dinner pork chops, diced potatoes, and vegetables. Super easy and super good! And just so you don’t yell at me later because I didn’t include the recipe, here it is:
4 4-oz boneless pork loin chips
1/2 + 1/4 t seasoned salt
2 T cooking oil
1/3 c chopped onion
1 med red sweet pepper, cut into 3/4-inch pieces
3 c frozen diced hash brown potatoes
2 c frozen peas & carrots
1 t dried thyme, crushed
Season meat with 1/2 t seasoned salt. Heat 1 T oil in skillet over med-high heat. Add pork shops and cook for 3 minutes. Turn and cook for 3 minutes more. Remove from skillet.
Add remaining 1 T oil to skillet. Add onion and bell pepper; cook 1 minute. Add potatoes, peas & carrots, thyme and 1/4 t seasoned salt; mix well. Cook 7 minutes, stirring frequently.
Place chops on potatoes in skillet; cover. Reduce heat to medium. Cook 7-9 minutes more or until pork chops are no longer pink and potatoes are brown.