2 (8.8-oz.) packages precooked brown rice (such as Uncle Ben's)
1/4 cup fresh cilantro leaves
1 lime, cut into 4 wedges
Est. added sugars 0g
How to Make It
Heat a grill pan over medium-high. Rub pork with cut sides of garlic; discard garlic. Sprinkle pork with turmeric, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Combine 2 tablespoons oil, fish sauce, oyster sauce, and tomato paste. Brush both sides of pork with half of oil mixture. Add pork to pan; grill 4 minutes on each side or until desired degree of doneness. Transfer to a plate; brush both sides of pork with remaining oil mixture. Keep warm.
Add onions to grill pan over medium-high; grill 2 minutes. Coarsely chop onions.
Heat rice according to package directions. Combine green onions, rice, remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve rice with pork. Sprinkle with cilantro; serve with lime wedges.
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I was a little dubious about how a sprinkle of spice and swipe of sauce would work on the chops and whether the meal would come together in 20 minutes, but it all worked out perfectly and was absolutely delicious! This is a winner. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/turmeric-pork-chops-with-green-onion-rice/
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