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Adobo Pork Chops with Asparagus by Jes Mostek	No ratings Rating Details Rate this meal Printable View

Keep the heat outside and make both your pork chops and asparagus on the grill!

Recipes:

Adobo Pork Chops Recipe by Matt Schumacher serves: 6	(1 rating) Rating Details Rate this recipe Printable View Print Index Cards

Spicy Pork Chops

Ingredients:

6 ea

pork,boneless top loin chops, cut 3/4-inch thick

2 tbs

sugar, brown (packed)

2 tbs

oil, olive

2 tbs

orange juice

2 tbs

cilantro

1 tbs

vinegar, red wine, or cider vinegar

2 tsp

chili powder, hot

1 tsp

cumin, ground

1 tsp

oregano, dried

1/2 tsp

salt

1/4 tsp

pepper, cayenne, (optional)

1/4 tsp

cinnamon, ground

3 cloves

garlic, minced, minced

Directions:

Recipe Tip:
Marinate 2 to 24 hours.
Preparation
1. Trim fat from chops. Place chops in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine brown sugar, oil, orange juice, cilantro, vinegar, chili powder, cumin, oregano, salt, cayenne pepper (if desired), cinnamon, and garlic. Pour marinade over chops. Seal bag; turn to coat chops. Marinate in the refrigerator for at least 2 hours or up to 24 hours, turning bag occasionally.

2. Drain chops, discarding marinade. Place chops on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chops are done (160°F) and juices run clear, turning once halfway through grilling.

Nutritional Info (Per serving):
Calories: 189, Saturated Fat: 2g, Sodium: 170mg, Dietary Fiber: 0g, Total Fat: 7g, Carbs: 3g, Sugars: 2g, Cholesterol: 71mg, Protein: 25g
Exchanges: Lean Meat: 4, Fat: 1

Categories:

Dairy Free
Low Calorie
Low Carb
Low Fat
Main Dishes
Meats
Peanut/Nut Free
Quick & Easy
Spring/Summer
Wheat Gluten Free

Steamed Asparagus by Jes Mostek serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Be sure to compare prices, pound for pound of the fresh asparagus versus the canned or frozen asparagus. While it's in season, the fresh produce is less expensive than buying it canned.

Ingredients:

1 bunch

fresh asparagus

Directions:

To steam the asparagus, first snap the cut ends off of the asparagus with your hands, one at a time, rather than using a knife. The natural break will occur at the border between tender and tough & stringy, and this will be the difference between it being a good or yucky experience for first-timers, especially.

Fill a large pot with a tight-fitting lid with about 2 inches of water and bring the water to a boil over high heat. Place the asparagus spears, blunt ends down in the boiling water. Place the lid over the asparagus. Still over high heat, return the water to boiling and cook for an additional 2-4 minutes, just until the asparagus changes color from a kind of drab green to a bright green and the vegetables are crisp-tender or al dente. They should still retain their shape and a bit of crunch without being totally raw.

Again, you'll have a hard time selling limp asparagus to kids, but if it crunches, still somewhat resembles trees or Jack's bean-stalk and is accompanied by a great dip or sauce, what's not to love? Plus, it holds the promise of, well, that's not for the dinner table, but they'll think it's hysterical later.

Serve with ranch dressing, melted butter, or Hollandaise Sauce