Post by Bad Snorkasaurus on Apr 19, 2019 7:39:27 GMT
Got this book by David Joachim at a thrift store awhile ago and last night tried out a recipe from it. I like the book cause the recipes are easy, streamlined directions and it is easily wipeable.
PAKISTANI PORKCHOPS
6 ounces ginger ale
6 center cut boneless pork loin chops
14 oz. can diced tomatoes w jalapenos, drained
4 oz canned peas, drained
Half cup chopped onion
Half cup canned low sodium chicken broth
1 Tbsp each of
curry powder
chopped fresh garlic
chopped fresh ginger
Mix everthing in a big ziploc bag except for peas & tomatoes and chops. Then drop chops in the bag and marinate overnight in fridge.
Preheat grill to medium then put chops on 5-6 minutes per side.
I did this next part first so it was all ready to eat at once. Spray a big skillet with olive oil spray, dump in the ziploc marinade, peas & tomatoes and boil on high for about 10 minutes, stirring so it does not burn. After its thickened up put on plate and eat with the chops.
I precooked some Vigo brand yellow rice as well to make it a big satisfying meal.
My peas were reduced sodium. I used Gourmet Garden lightly dried ginger instead of fresh. It comes in a small cup/pod for just $1. Found it right under the fresh herbs.
Fixed on my indor power grill. So all together it was really good. I actually liked the peas/tomatoes side the best, it was THAT delicious. The chops had a nice tiny bit sweet flavor and I could taste the good curry and ginger.
I'll be fixing this again. Loved the. flavor of the veggies.
PAKISTANI PORKCHOPS
6 ounces ginger ale
6 center cut boneless pork loin chops
14 oz. can diced tomatoes w jalapenos, drained
4 oz canned peas, drained
Half cup chopped onion
Half cup canned low sodium chicken broth
1 Tbsp each of
curry powder
chopped fresh garlic
chopped fresh ginger
Mix everthing in a big ziploc bag except for peas & tomatoes and chops. Then drop chops in the bag and marinate overnight in fridge.
Preheat grill to medium then put chops on 5-6 minutes per side.
I did this next part first so it was all ready to eat at once. Spray a big skillet with olive oil spray, dump in the ziploc marinade, peas & tomatoes and boil on high for about 10 minutes, stirring so it does not burn. After its thickened up put on plate and eat with the chops.
I precooked some Vigo brand yellow rice as well to make it a big satisfying meal.
My peas were reduced sodium. I used Gourmet Garden lightly dried ginger instead of fresh. It comes in a small cup/pod for just $1. Found it right under the fresh herbs.
Fixed on my indor power grill. So all together it was really good. I actually liked the peas/tomatoes side the best, it was THAT delicious. The chops had a nice tiny bit sweet flavor and I could taste the good curry and ginger.
I'll be fixing this again. Loved the. flavor of the veggies.
