Don't you love it when a simple meal turns into something really wonderful? Tonight's dinner was like that. We've probably had these Teriyaki Chops once a month for the last few years, as well as the Roasted Sweet potatoes. The children love both because they are simple and familiar, and I love them because they are both easy to make. I threw a different tossed salad together tonight, and both Doug and I thoroughly enjoyed it (the kids enjoyed applesauce). Doug enjoyed the dinner also, but most because of dessert, his favorite Apple Betty. We have a slew of fresh apples from the orchard, of all different varieties, and the mix was perfect in tonight's dessert. They were kisses and compliments all around which made the little work that was involved well worth it.
I'm posting the recipe for Teriyaki Pork Chops and the salad. At our house the chops are always grilled, but you could bake or broil them. We like the grilled flavor though, and if we must, will even clear a path through the snow to get to the grill.
The inspiration for the salad was my new-found love of pomegranate juice, and some delicious ripe pears. I used to drink 100% cranberry juice every day, but I recently had to give it up when I started on Coumadin. I discovered this brand of pomegranate juice, and I'm hooked. Mixed in a vinaigrette and poured over baby greens, ripe pears, and roasted walnuts, it was really delicious. You could add some blue or gorgonzola cheese for another dimension, but I didn't have any on hand.
Teriyaki Pork Chops
1/2 c. soy sauce, low sodium
2 T. red wine vinegar
2 t. molasses
2 T. brown sugar
2 cloves garlic, minced
Combine ingredients and marinade 6 to 8 pork chops for 4 to 8 hours.
Drain marinade and grill, bake or broil chops until done.
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Baby Greens with Pomegranate Vinaigrette
4 to 5 cups loosely-packed washed baby greens
1 ripe pear, peeled, seeded, cut crosswise and then sliced
1/4 cup walnuts, roasted and crumbled in large bites
2 T. pomegranate juice
2 T. apple cider vinegar
4 t. light olive or salad oil
1 t. Dijon mustard
salt and pepper and sugar, to taste
In a large bowl, toss baby greens and pear pieces.
Top with roasted walnuts.
In a measuring cup or jar, pour juice, vinegar, and mustard.
Add oil and whisk or shake lidded jar until oil and mustard are mixed.
Pour dressing over salad and toss.
Salt and pepper to taste, and add a sprinkle of sugar if needed to adjust sweetness.
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1/2 c. soy sauce, low sodium
2 T. red wine vinegar
2 t. molasses
2 T. brown sugar
2 cloves garlic, minced
Combine ingredients and marinade 6 to 8 pork chops for 4 to 8 hours.
Drain marinade and grill, bake or broil chops until done.
~~~~~
Baby Greens with Pomegranate Vinaigrette
4 to 5 cups loosely-packed washed baby greens
1 ripe pear, peeled, seeded, cut crosswise and then sliced
1/4 cup walnuts, roasted and crumbled in large bites
2 T. pomegranate juice
2 T. apple cider vinegar
4 t. light olive or salad oil
1 t. Dijon mustard
salt and pepper and sugar, to taste
In a large bowl, toss baby greens and pear pieces.
Top with roasted walnuts.
In a measuring cup or jar, pour juice, vinegar, and mustard.
Add oil and whisk or shake lidded jar until oil and mustard are mixed.
Pour dressing over salad and toss.
Salt and pepper to taste, and add a sprinkle of sugar if needed to adjust sweetness.
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1 comment:
I think the title of the post below this one is just as applicable. "Autumn Yum" describes this meal exactly.
PS. I'm here planning the menu for my best friend's visit. Her husband's a foodie and I know these recipes will fit the bill!
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