Creamy Marinated Pork Chop Recipe

Creamy Marinated Pork Chops with Vegetable Yellow Rice

 

Today, i though we would cook some pork chops. After the chops are cooked they are very tender pork chops. With this recipe you can use boneless pork chops or bone-in pork chops. This is a real easy recipe to prepare.

You need to give this pork chops recipe a try, you will enjoy this simply recipe anytime of the year. If you have a favorite pork chop recipe let me know what it is.

Ingredients:

6 tablespoons water

1/4 teaspoon saffron threads

1 lemon, for zest

1 tablespoon low-fat Greek yogurt

1 tablespoon chunky garlic blend (paste)

4 (3/4-inch-thick) boneless pork loin chops (1-1/2 lb.)

1 large freezer bag

1/2 cup flour

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon kosher salt

1/2 teaspoon pepper

1/4 cup olive oil

Directions:

  1. Place water in microwave-safe cup; microwave on high 1-2 minutes or until hot. Add saffron and let stand 1 minute. Zest/grate lemon peel (no white; 1 teaspoon). Place pork in bag.
  2. Combine in medium bowl: yogurt, garlic, zest, and saffron mixture; whisk until blended (reserve 1/2 cup for later use). Transfer remaining mixture to bag with pork; knead bag to coat pork. Let stand 30 minutes to marinate (or marinate overnight in refrigerator).
  3. Preheat large, nonstick saute pan on medium-high 2-3 minutes. Combine remaining ingredients (except oil) in shallow bowl. Place oil in pan. Remove pork chops, one at a time, from bag; dip pork into flour mixture (coating both sides) and press with fingertips to evenly coat. Place pork chops in pan; cook 3-5 minutes on each side until browned and pork is 145 degrees F. Drain pork chops on paper towels. Serve with reserved sauce on the side.

Vegetable Yellow Rice Recipe:

Ingredients:

1 cup carrot sticks, chopped

1 tablespoon olive oil

1 (5 oz.) package yellow rice mix

1/2 cup dried sweetened cranberries

1-1/2 cup unsalted chicken cooking stock

1/4 cup fresh basil, finely, chopped

Directions:

  1. Cut across carrots to make 1/2-inch cubes (dice). Preheat medium saucepan on medium 2-3 minutes. Place oil in pan, then add rice and carrots, cook and stir 1 minute. Stir in cranberries and stock.
  2. Bring rice to a boil. Reduce heat to low; cover and simmer 18-20 minutes or until liquid is absorbed and rice is tender.
  3. Chop basil. Fluff rice with a fork and stir in basil. Serve
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