Good Evening my wonderful readers! I know it’s been awhile since I have written to all of you, please forgive my absence. It’s been a crazy Fall season, and I must say I have really missed writing these blogs, and sharing my meals with all of you! So I will be back at it, just on a very intermittent basis. I would like to also open up these blogs to anyone who is searching for a specific recipe and isn’t sure how to implement them in. I can either give it a try myself, or send you some ideas, as you inquire 🙂
The recipe this week was an oldie but a goodie. My mother was in town, and bought a HUGE pork tenderloin, and while I don’t normally eat pork, I was excited to have this recipe again. I have been battling a bit of a cold, and needed a bit of a detox, so this was just the thing I needed. Turmeric is something I have always added to my recipes not just for flavor and color, but for all of its anti-inflammatory properties! It’s a natural antioxidant, and while there isn’t a ton of research on it, it claims to help with chronic disease. But that’s not my reason for using it. The flavor and color is the primary win here. I sprinkled some turmeric in each of the pieces of the dish! It all goes down the same shoot anyways, right?
How did I know this recipe was so good? I just so happen to wake up to a kitchen full of fully licked and chewed aluminum foil pieces! My dogs apparently loved it too 😛 Jen wasn’t super happy about the clean up though, but at least they were cute.
Just when you think you don’t have a fun recipe in your back pocket just in case, now you have one to bring to the table! This is a well balanced meal, with all the right fixin’s. And best thing yet? You can mix and match with a lot of other things. Instead of pork, maybe use chicken; instead of cauliflower, maybe it’s green beans? And instead of quinoa, what about brown rice or cauliflower rice? The options are endless.
You’re probably wondering how I prepared the quinoa and cauliflower. It was a cinch! Quinoa is prepared just as a normal grain “al dente”. Then added some turmeric to add some color. The cauliflower had parsley and turmeric for a bomb flavor combo. Then it was cooked right with the tenderloin in the oven. Bon appetit!
Korean Style Pork Chops
- 4 pork chops
- 1 tbsp olive oil
- 1/4 cup soy sauce (low sodium)
- 2 tbsp honey
- 4 cloves garlic minced
- 1 tsp sesame oil
- 1 tsp ginger minced
- 2 tsp sriracha sauce
- black pepper to taste
If your pork chops are not very thick, mine were about 1 inch in thickness, you might not need to finish cooking them in the oven.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
