RICE, VEGGIE & PORK LAYER

I kind of want to call this a reggieplayer…the play on words plus it just rolled together last night.  I had to take one kid to practice, pick the other up, so I only had a few minutes to marinate and then get moving before getting home and putting together dinner.  Always on the go doesn’t mean it can’t come together, look and taste good.  I use shortcuts here and there (as we all should), without them, you can’t get things done.

4 main ingredients:  pork chops, rice, sweet potato, peas & carrots

4 pork chops; marinate in olive oil, balsamic vinegar, dried onion, dried garlic and dried basil, salt & pepper for an hour.

When ready…

350 degree’s – put pork in the oven for 30 minutes.

In a saucepan, 1/2 bag of frozen peas in water, bring to a boil; added some grated carrots (if I disguise the carrots as shavings, the kids will eat them).  Drain and season as you like (salt, pepper).

I took 1 sweet potato and microwaved that (set your micro to cook 1 potato); peeled the skin off, put in a bowl & chopped up, adding in 1 tablespoon of butter, salt & pepper – and a dash of brown sugar.

In meantime, I use microwaveable rice (all the time) because my mom’s rice is too hard to top and Basmati is our favorite because it’s thin and white and reminds us of Duangrat’s Thai Rice. So I threw that in for 2 minutes, then set aside.

When the pork is done – remove from oven & slice.

From here just…layer of rice, layer of potatoes, add the peas/carrots & top with pork.

Epic?  NO.  Easy?  YES. DONE!