This spring weather has me feeling good. Warm and breezy. So we’ve been doing a lot of grilling.
Chicken drumsticks. Steaks. But Wednesday night’s dinner is moving into the weekly rotation.
I love a good pork chop. And a grilled pork chop is the bee’s knees.
After a quick mile and a half run, I whipped up a delightful supper.
What you need:
- Pork chops
- Fresh broccoli
- Cherry tomatoes
- Brown rice
- Salt and pepper
- Sweet and Smoky seasoning
Prepare the pork chops by covering the meat in a Sweet and Smoky rub from the grocery store, or make your own rub. Massage the run into the pork chops. Wrap each seasoned chop in plastic wrap for at least 3 hours. I marinaded mine all day.
Before grilling, set the pork chops out on the counter so they get to room temperature, usually one hour. This ensures even grilling.
Heat the grill to medium heat. Cook the pork chops for about 5-7 minutes on each side. Remove from grill, and let it rest for 15 before cutting.
While the pork chops cook, cook the brown rice. I used a quick cooking brown rice so it cut down on time.
Sauté the broccoli in a little olive oil and season lightly with lemon pepper. To help steam the broccoli, add a couple tablespoons of water and cover.
Once the broccoli is a vibrant shade of green, add a couple handfuls of cherry tomatoes. Cook until the tomatoes start to get wrinkly and burst.
Slice the pork chops into strips or bite sized pieces. Or leave it whole. Whatever tickles your fancy.
Mix in a couple spoonfuls of good butter to the brown rice. Season with salt and pepper. Top the rice with the broccoli and tomato mixture.
Enjoy every single bite.
Simple and delicious. Low effort for a weeknight meal. And it is packed full of flavor.