2011, Recipes 2 & 3: Garlic Lime Marinated Pork Chops with Seasoned Rice

vegetable oil 
1 cups white rice, preferably medium-grain
1 white onion, chopped into 1/4-inch pieces
3 garlic cloves, peeled and finely chopped
2 sprigs fresh thyme


1.   Heat the broth.   Turn on the oven to 350°.  Measure the broth into a large (4-quart) saucepan.  Add 1 tablespoon of salt , if you are using salted broth, 2 tablespoons if you’re using unsalted broth.  Cover and set over medium-low heat.
2.   Fry the rice.   Set up a large strainer over a metal bowl; set beside the stove on a heat-resistant surface. With the pan of oil still over the heat, raise the heat to high and add the rice.  Stir regularly until the rice has turned from translucent to milky white (but not begun to brown), about 10 minutes.  Immediately (and carefully) pour the rice and oil into the strainer, making sure to get all the rice out of the pan.  Clean off any drips on the outside of the pan.
 3.   Cook the rice.   Without washing the pan, set it over medium heat.  If there isn’t a generous coating of oil on the bottom, spoon a little of the strained oil back into the pot.  Add the onion and cook, stirring regularly, until soft but not browned, about 5 minutes.  Add the garlic and stir for 1 minute.  Add the rice and broth.  Stir several times through all parts of the pan, making sure to scrape down any rice grains that are clinging to the sides above the liquid.  Drop the thyme sprigs on top of the rice.  Cover and place in the oven.  After 30 minutes uncover and test a grain of rice:  if it’s still a little chalky in the center and it’s clear that all the liquid has been absorbed, drizzle about 1/4 cup of water over the rice, re-cover and bake for 5 to 10 minutes longer.
 4.   Serve the rice.   When the rice is ready, sprinkle the fried plantains and chopped parsley over the top and gently fold them in—if you’re careful and stir all the way to the bottom, you’ll release a lot of steam, which will stop the rice from overcooking.

Results: This was some of the tastiest rice ever!  MMMM!

Pork Chops
vegetable oil
1 serrano pepper (ribbed & seeded)

Results: This marinade is supposed to be good for any meat.  I didn't really like it on the chops.  It decimated them in 2 hours and made the pork way too porky.  Not delicious.  Rashan liked it.  I couldn't stop tasting dead animal.  I PROMISE I'm not turning into a vegetarian!  Proof next week!  :)

As far as the black beans, I drained two cans, added chicken broth and a little lime juice, cumin and salt.  So yummy!  Black beans must be doctored!  And they will be delicious as a result!  And don't forget to garnish with cilantro.

For the guac, I just mixed avocado, lime juice, salt, minced garlic and finely chopped onion.  Yummy!!

For the margaritas, I tried a new mix from World Market called Powell and Mahoney.  One of the most delish mixes I've ever tasted.  A real sneaker.  Went down smooth.


Reggie said...

Although I've only had three porkchops in the last 25 years or so, this does sound delicious.

Jameil said...

LOL. My dad's OBSESSED with pork chops. He probably eats 3 a week.