Marinated Pork Chops & Mushrooms and Spring Onions Rice Salad

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I made these Marinated Pork Chops with ingredients I had at home.  The marinade tenderized the pork chops, while making them extra juicy, infusing them with a sweet and sour flavour.

I have been watching my diet for some time now, so I try and cook lighter but without counting calories.  Mostly I cook some grilled meat with a salad, or legumes and ladera but keeping the oil to the minimum.

I wanted to make a side dish to accompany the dish. There were some spring onions, which were very thin and parsley and mushrooms in the refrigerator, which had to be used, so looking in my pantry I had some parboiled rice, vermicelli and cashews so I decided to combine all these ingredients together.

Actually the cooking of this recipe was a combination of the Cypriot pilaf I make with vermicelli and of risotto.

The pilaf was so delicious that you could eat it as a main dish.

Marinated Lemon flavoured Pork Chops 

Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 4

• 4 pork chops

Marinade:

• 1 lemon, juice and zest
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1 tbsp Greek honey

Directions:

1. Marinate the pork chops with all the ingredients, for at least one hour.
2. Grill in the oven, for about 15 minutes, on both sides, basting the pork chops with the marinade.
3. Serve with rice pilaf as a side.

Mushrooms and Spring Onions Rice Salad

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves: 4

• 9 button mushrooms, cut into slices
• 2 cloves garlic, finely chopped
• 1 bunch 10 thin spring onions, finely chopped (or 2 – 3 regular spring onions)
• 3 tbsp olive oil, divided
• 1/2 cup cashews
• 1 nest thick vermicelli
• 300 grams parboiled rice (less than 2 cups)
• 1/2 cup white dry wine
• 3 cups vegetable stock (or water)
• 1 tsp lemon zest
• Salt and freshly ground black pepper
• 2 tbsp parsley, finely chopped

Directions:

1. Heat the two tablespoons olive oil and sauté the cashews for a minute and then add the vermicelli. Remove to a platter before browning.
2. Add the mushrooms and sauté. Remove to a platter and set aside.
3. Add the remaining tablespoon olive oil and sauté the garlic with green onions for a few minutes.
4. Add the rice and stir for a few minutes.
5. Add the wine and mix until absorbed.
6. Season with salt and pepper.
7. Add water, lower heat and simmer for fifteen minutes, mixing every now and then.
8. Add the lemon zest, cashews and vermicelli and cook for another five minutes.
9. Mix in the mushrooms and the parsley.

 

 

I am sending the Rice salad, to Lisa of Lisa’s Vegetarian Kitchen, for this month’s event No Croutons Required.  The theme for July is grains, featuring a soup or a salad with your favourite grain(s).

Other related posts:

Cypriot Rice Pilaf

Afelia with Mushrooms and Bulgar Wheat Pilaf

Pilafi Pourgouri (Bulgar Wheat Pilaf)

Risotto with Shrimps

 

Kopiaste and Kali Orexi!

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