Video: Tangy Pork Chops and Rice – $10 (or less) Meal

Tangy Pork Chops and Rice

Prep Time:15 minutes  

Cook Time:10 minutes  

Serves: 4

Cost: approx. $6.00

This recipe only takes about 10 minutes to cook and you can substitute any vegetables you have on hand for the ones in the recipe. Even though it’s super easy, if you watch the video you’ll see an example on how to plate this meal and make it company-worthy. We got a package of boneless pork chops for $3.52 (they were in the clearance section at 30% off when we bought them). You can use boneless pork rib or loin chops…whatever is on sale.

Ingredients:

• 2 to 3 teaspoons vegetable oil
• 4 boneless pork rib or loin chops
• kosher salt and black pepper
• 1 medium onion, halved and thinly sliced
• 1/4 cup orange juice
• 2 tablespoons brown sugar
• 1/4 -1/2 teaspoon Dijon mustard
• 1 tablespoon butter

Cooking Directions:

In a large skillet heat oil over medium heat. Sprinkle chops with salt and pepper. Cook chops in hot oil for 6 to 8 minutes, turning once halfway through cooking time. Remove chops from skillet and cover with foil to keep warm.

In same skillet, cook onion over medium heat for 3 to 4 minutes until tender. Push the onions aside and remove skillet from heat. Add the orange juice, brown sugar and mustard. Return to heat and cook and stir for 1 minute or so till sugar dissolves. Remove from heat and whisk butter in. Stir sauce with the onions.

Spoon the sauce over chops, serve with rice (recipe to follow) and steamed carrots.

Rice with Veggies

Prep Time: 10 minutes  

Cook Time: 10 minutes

Ingredients:

• 2 cups white or brown instant rice (white rice was used for this recipe)
• Chopped vegetables of your choice-you can add as little or as much as you want -for this recipe we used 1/2 carrot, 2 green onions, 1/4 yellow squash, 1 red radish and 1 garlic clove (all chopped)
• 1 tablespoon butter
• 1/4 cup chicken broth (you could substitute white wine if you have any open)
• Kosher salt and black pepper

Cooking Directions:

Cook the rice according to package directions. Add the chopped vegetables, butter, chicken broth and heat till warmed through.

To serve: either spoon the rice mixture on plate, top with a chop and sauce and add your steamed carrots or pack the rice in a 1/2 cup measuring cup, turn upside down on plate, place chop on side of rice mound and balance two steamed carrots against the rice and drizzle sauce on top.