The ingreds. are added in three stages, so I chopped and measured into three separate bowls.
Then you saute the first batch for a coupla minutes.
Pour in the next batch and push it around until the veggies soften a bit.
Pour in the sauce mixture and saute until thickened.
Veggies done. Rice done. Pork chops done!
Dinner's ready. How did it all turn out?
I'd love to say it was all perfect but, true to my self described "pork-chop challenged" label, I baked the chops a tad too long. I used an oven thermometer and took it out at the pork -safe temperature of 160 degrees. I should have taken it out at 150 or 155 and let it rest until it rose a little higher. The marinade was very good. Sigh. I'll try them again. You should try them too as you're likely a better pork chop chef than I am!! On a rather cheery note, the veggie stir fry was incredible. We loved the sauce and the added cashews, and it went very well with the chops.
Ah well... I'll get pork chops right one of these days.
The pork chop recipe can be found HERE.
The stir fry recipe can be found HERE.
Labels: Dinner at 6