Wednesday, April 18, 2012

Pork Chops with StirFry Vegetables

I have been getting the Everyday Food Magazine for years and have always loved it. Then when we got an iPad, I was thrilled with the extra features the ipad version promises including videos and step by step pictures.

Recently, Sara, the editor in chief has started a series of videos that come to me via email each morning.  The video series is a feature of "dinner tonight" and provides quick and easy dinners that you could make even if you were coming home from work and had to have the kids in bed by 7.

As you have probably noticed, I haven't done much cooking lately and have really been jonsing for a homemade meal.  I decided tonight was the night and whipped up this recipe in a matter of minutes (12 total I think).  I really liked the meal.  The vegetables were gussied up just enough to make them taste a little bit different, the pork chop was flavorful and cooked perfectly.  Joey thought the texture of roasted bell peppers (from the jar) was a little strange but I liked them because I have had them before--he thought they didn't provide much in the way of texture.  If you have that same issue you could easily omit the peppers or throw in some raw ones or another quick cooking vegetable like asparagus or um...something quick cooking and colorful of your choice!

The recipe is for 4, so I reduced the quantities at the store in my head based on what we usually eat. Also if you are adding a jalepeno, I recommend looking for a small one and mincing it instead of just rounds.  Our stirfry was very spicy because the jalepenos they sell here are supersized.

Recipe & Video
For 2
Recipe reprinted here in case they take it off the website and I want to make it! (:()

2 bone-in pork chops
2 T olive oil divided
1 1/2 inch piece fresh ginger, peeled with a spoon and roughly chopped
1/4 lb green beans cut into 1 inch pieces
3/4 bunch scallions, whites chopped; greens cut into one inch pieces
2 roasted peppers from a jar, chopped into medium pieces
1 jalepeno (chopped or cut into rounds, you can remove the seeds if you want)

1. Sprinkle salt on both sides of the pork chops liberally. Heat a large skillet on high for 2 minutes. Add 1 T olive oil and move the pan to get the oil all over.  Add the pork chops. Cook on high 4 minutes per side or until cooked (but for me the 4 minutes per side was perfect)
2. Meanwhile, cut up all the vegetables
3. Remove pork chops from the pan and keep warm on a plate in the microwave (don't turn it on, just leave them there)
4. In the same pan add the remaining 1 T olive oil and reduce heat to medium high.  Add beans, whites of scallions and ginger and cook until beans are crisp tender about 3 minutes.
5. Add jalepeno, scallion greens, salt to taste and bell peppers and cook about 1-2 minutes more until peppers are heated through. Serve vegetables and pork chops together.

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