WHAT’S FOR DINNER?
PORK CHOPS, SALAD, PILAF AND ASPARAGUS
ingredients
-2 5oz pork chops
-1 bundle asparagus
-romaine and mixed greens
-tomato
-cucumber
-tumeric
-no salt seasoning
-garlic powder
-Italian seasoning
-3-5 packets of splenda
-3 tbsp balsamic vinegar
-pepper
-rice pilaf
-2 tbsp parmesan cheese
WHILE YOU ARE PREPARING THE SALAD, SPRAY ASPARAGUS WITH PAM AND SPRINKLE TUMERIC OVER ASPARAGUS. PLACE ON A GRILL RACK ON THE BBQ AND GRILL UNTIL CHARD ON BOTH SIDES. PLACE PORK CHOPS ON THE BBQ GRILL AND BEGIN COOKING ON THE GRILL.
WHILE EVERYTHING IS ON THE BBQ COOKING, FOLLOW THE DIRECTION ON THE BACK OF THE BOX FOR RICE PILAF. BOIL, ADD PILAF, SIMMER AND ALLOW TO SIT AND THICKEN UP. ONCE IT IS THICK ADD 2 TBSP PARMESAN CHEESE AND SET ASIDE.
PREPARE SALAD BY CHOPPING UP ROMAINE LETTUCE AND ADDING MIXED GREENS. PEEL AND CHOP CUCUMBER, DICE TOMATO AND SEASON WITH NO SALT SEASONING, GARLIC POWDER, PEPPER AND ITALIAN SEASOING. ADD 3 TBSP BALSAMIC VINEGAR AND SPLENDA PACKETS AND TOSS OR SHAKE UNTIL THROURLY DRESSED.
SERVE WITH ASPARAGUS OVER THE TOP OF THE SALAD, RICE PILAF ALONG THE SIDE AND THE PORK CHOP NICELY CHOPPED OVER THE SALAD OR ALONG SIDE.
ENJOY!
