So... sometimes I like to mix up the weekly menu plan... just to keep things interesting.
I like to think of it as controlled spontaneity.
This way, I get to feel like a rebel while still sticking to our budget. Lame? Yes. Awesome. You betcha.
This meal turned out better than I originally planned. Don't you just hate it when that happens?
Luckily, I have leftovers... which means I get to remind myself all over again tomorrow at lunch just how awesome I really am.
... you think I'm kidding.
Garlic Lime Pork Chops
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INGREDIENTS
6 1/2-inch thick boneless pork chops, trimmed
5 gloves garlic, minced
1 tsp paprika
1 tsp cumin
1 tsp ginger
1 tsp cumin
1 tsp chili powder
1 tsp soy sauce
1/2 tsp salt
juice of one lime
zest of 1/2 a lime
DIRECTIONS
1. Combine all ingredients except pork chops in shallow pan. Carefully dredge chops through mix, covering both sides. Cover and marinate in the fridge for half an hour.
2. Set oven to broil. Cover bottom of broiler pan with foil for easy cleaning. Place chops evenly on pan and broil for 4 minutes. Turn over and broil for 4 more minutes.
Parsley Lime Rice
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INGREDIENTS
1 cup basmati rice
2 cups water
3 tsp vegetable oil
1 tsp salt
3 Tbsp Italian parsley, finely chopped
juice of one lime
DIRECTIONS
1. In a small pot, combine rice, water, oil and salt. Bring to a boil. Reduce to low, cover and cook for 10 minutes.
2. Remove from heat and remove lid. Stir in parsley and lime juice. Serve immediately.
