Jamie says: I’d like to thank my new IPhone for filling in for my uncharged camera to take this picture; my Mom and Dad for sending us souvenir rice from their trip; and Publix for carrying all this yummy food.
Chimichurri Pork Chops with Aromatic Rice and Sesame Green Beans
- 2 cups aromatic rice (white rice, Carolina Plantation rice)
- 4 cups water
- 4 boneless pork loin chops (lean pork, Publix)
- 1/2 cup chimichurri steak sauce (Badia)
- 12 oz quick and easy fresh green beans, trimmed and washed (GreenLine)
- 1 Tbsp extra virgin olive oil
- 1 Tbsp sesame seeds
- dash of salt
- Combine rice and water in a pot which has a lid and bring to a boil over high heat. Cover pot with lid, reduce heat to medium-low, and allow to simmer for 18 minutes.
- Turn the broiler on. Place pork chops on a baking sheet. Spoon chimichurri sauce on top and spread evenly. Broil for about 5 minutes, reduce heat to 375°F and continue to cook for about 10 minutes or until the inside is no longer raw and pink when cut with a knife.
- Meanwhile, on a baking sheet combine green beans, extra virgin olive oil, and sesame seeds. Mix. Bake in the oven with the pork chops at 375°F for about 15 minutes or until done. Serve pork chop with rice topped with green beans. If desired, use a dash of salt on the rice and green beans. Serves: 4. Enjoy!
A great combination! I really like the chimichurri sauce on the pork; it adds a lot of flavor and gives it a little extra moisture. The sesame seeds add a nice subtle crunch and the olive oil from the green beans gives the rice a richer flavor.
- Nutrition note: Chimichurri sauce is made with olive oil, garlic, vinegar, and parsley. Parsley is a good source of beta-carotene (vitamin A).