Pork Chop Quickie
Recipe: Pork or Tofu Chop Quickie
Summary: Healthy, tasty meal that’s ready in under 30 minutes
- 1 pork chop
- 100 grams extra firm tofu pressed dry and sliced into two pieces.
- Marinade – recipe below
- 2 carrots sliced into thin rounds
- 2 parsnips sliced into thin rounds
- 11/2 cups broccoli florets
- Pumpkin seeds for garnish optional
Honey Mustard Marinade
- Juice from 1 lemon
- 3 tablespoons olive oil
- 2 or more cloves of garlic crushed
- 2 teaspoons finely grated red onion
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 teaspoon dried thyme or sage
- 1 pinch of allspice
- Mix all the ingredients for the marinade together.
- Turn the oven to 190 C / 375 F
- Put the pork chop in a shallow dish.
- Coat it with a third of the marinade.
- Pour the remaining marinade into another dish.
- Put the tofu in that dish and coat the tofu in the marinade.
- Peel and chop the parsnips and carrots.
- Place them in a microwave safe dish that has a lid.
- Wash the broccoli and cut it into small florets.
- Prepare the baking pan or pans for the meat and tofu. Wait until the oven is heated to continue.
- Put the carrot – parsnip mixture into the microwave on high and set timer for 10 minutes.
- Put the tofu and pork chop on their pans and place them in the oven.
- When the timer goes off for the carrots and parsnips, carefully place the broccoli on top of them and return the dish to the microwave for about ten more minutes.
- Turn the meat and tofu over and return them to the oven.
- When the broccoli is done, remove the meat and tofu from the oven.
- Next carefully plate the broccoli.
- Mash the carrots and parsnips.
- Dinner is ready to serve.
Starting the meat and tofu to marinade earlier makes them even tastier, but I usually don’t get to it.
I add a splash of olive or sesame oil to my mash and garnish with pumpkin seeds, but Jeff prefers his plain.
We’ve not tried this with chicken, but it would probably be good.
Preparation time: 10 minutes
Cooking time: 20 minutes
Number of servings: 2
Copyright © Teresa Thompson 2012.
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