Being particularly stupid, I went to exercise class this afternoon, 45 minutes, and then went bowling for an hour or two. My legs were a tad tired at the end of this. However, Matt won't come to exercise class (which, I might add, is free) so I feel the more often we can go bowling, the better it is.
Can't believe it's the first of December tomorrow. This year really seems to have shot by. I have been told that the balcony workers will be out of here by the end of the week (never to come back as far as I know) but our balcony door is still firmly shut. Are we going to get it opened this week? I sincerely hope so as I will be an extremely unhappy camper if we don't.
Seems like now I have decided to make more use of Turmeric, so has everyone else.
Turmeric Pork Chops with Green Onion Rice
Tumeric is the trending seasoning of the year. Its subtle flavor notes bring out the best in this simple pork chop recipe. We love that the side dish recipe allows you to dress up precooked brown rice by adding fresh lime juice and cilantro. You'll love the pork chop, but it may be the rice side dish that you make again and again, as it pairs perfectly with a variety of dishes, ranging from Spanish to Asian.
Opt for bone-in pork chops for this recipe to get the full depth of flavor the recipe promises.
4 (6-oz.) bone-in pork chops
1 large garlic clove, halved
1/2 tsp ground turmeric
1/2 tsp kosher salt, divided
1/2 tsp black pepper, divided
3 Tbs olive oil, divided
1 Tbs fish sauce
2 tsp oyster sauce
1 tsp tomato paste
1 bunch green onions
2 (8.8-oz.) packages precooked brown rice (such as Uncle Ben's)
1/4 cup fresh cilantro leaves 1 lime, cut into 4 wedges
1. Heat a grill pan over medium-high. Rub pork with cut sides of garlic; discard garlic. Sprinkle pork with turmeric, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Combine 2 tablespoons oil, fish sauce, oyster sauce, and tomato paste. Brush both sides of pork with half of oil mixture. Add pork to pan; grill 4 minutes on each side or until desired degree of doneness. Transfer to a plate; brush both sides of pork with remaining oil mixture. Keep warm.
2. Add onions to grill pan over medium-high; grill 2 minutes. Coarsely chop onions.
3. Heat rice according to package directions. Combine green onions, rice, remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve rice with pork. Sprinkle with cilantro; serve with lime wedges.
Author: Adam Hickman
Source: Cooking Light
Have a great day