One of the benefits of working from home is I get to wear my pajamas and hang out on the couch while working on my laptop. Although after nearly 5 years of never having a week off, and thinking Tuesday’s come around WAY too soon each week, I remember to count my blessings that I work from home. To all of you mom’s who leave the home to work, my hat goes off to you! Being a working mom is not easy, and for those of you who get up, get ready, get out the door and work away from home I am completely in awe at all you accomplish. The other morning my husband took our boys on a bike ride so I actually had a few minutes of peace and quite while I finished my job. It’s funny when you have so many kids around all the time when it’s quite I realize I really don’t like solitude. It was so lonely and quiet I decided I needed the t.v. on for some noise. I was thrilled when Rachel Ray was on. She made a recipe that I knew I just had to make for dinner. It was as good as it looked on the television. Not only was it good but it was super simple. It looks a little fancy with the green onions and sriracha sauce but it really is just a great pork marinade for anytime of the year.
*Parmesan Pea Pilaf–a super simple side dish! Just use two boxes of Wild Rice Rice-a-Roni. Saute the rice with a chopped onion. Once the rice is tender, add the water and packet as normal. A few minutes before serving add a fourth cup of parmesan cheese and 1 1/2 cups of frozen peas. Stir and let sit for a few minutes. Simple and delicious!
- 5-7 boneless pork chops
- 3 Tablespoon balsamic vinegar
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup olive oil or canola oil
- Zest and juice of one lime or lemon
- 1 teaspoon caraway or fennel seeds
- 1/4 teaspoon red pepper flakes
- 4 garlic cloves minced
- To taste Sriracha Sauce
- 2-3 green onions sliced
- In a bowl or Ziploc bag, combine the vinegar, soy sauce, honey, olive oil, lime, caraway and garlic. Add the pork chops and let marinade for up to 12 hours (but even just 30 minutes will be fine). Grill pork on a hot grill until the center of the chops are no longer pink (about 10-12 minutes), depending how thick the pork is. Remove pork from the grill and let them rest in the juices for a few minutes before serving. If you have extra marinade you can boil in a small pan for 8-10 minutes or until sauce becomes thick. Garnish pork chops with Sriracha sauce if you like a little spice.
- *Recipe slightly adapted from Rachel Ray