CHOPS:
2 pork chops (3oz chop for 3 blocks and 4oz. chop for 4 blocks). Chops should be about 1.25 inches thick.
1/2 cup apple cider vinegar or beer
1 tbsp. brown sugar
1/2 tbsp. Worcestershire sauce
1 tsp chili powder
1/2 clove garlic, minced
Trim fat from meat. Place chops in a plastic bag set in a shallow dish. For marinade, combine beer or apple cider, brown sugar, worcestershire, chili powder and garlic. Pour marinade over chops and close bag. Marinate in refrigerator for 6-24 hours, turning occasionally. (You don't have to marinate it that long, I didn't and it was still good, but it would probably be better if it had time to marinate).
Place chops in saute pan with marinade. Brown on each side. Then cover and cook 4-5 minutes until cooked all the way through.
ASPARAGUS:
Lightly steam asparagus so still crisp.
Place steamed asparagus in saute pan and pour some marinade from above over the asparagus.
Slice a peach and add to the asparagus.
Saute for a few minutes to allow flavors to meld.
12 asparagus spears equals one block of carbs. 1/2 the peach equals one block.
You will need to add fat to this meal.
Dori - I made this tonight for dinner, and it was really good! we didn't have any asparagus, so I just tossed a sliced nectarine in with the chops. Then steamed some baby bok choy to put on the side since that's what was in teh fridge...and it was great!
ReplyDeletefixed the marinade before I went for a run and just had to cook it when i got home - so easy. thanks for sharing!
glad you enjoyed it! I love bok choy, I bet that was really good.
ReplyDeleteAlso, for you zone people out there...I made a mistake with the peach block count. I thought peaches and nectarines were the same blocks (and I'm still surprised to find out that there's a difference), but 1/2 a nectarine is a block, while 1 whole peach is a block.