Thursday, January 29, 2009

Pork Chops Oreganata and bulgur wheat salad

Wow, so it's been awhile. I sincerely apologize for the lack of posts the past two weeks. I have found in my life that January is much more busy than the Thanksgiving through New Year's time. Plus, the snow is really coming down up here, so it takes longer to get everywhere and do everything. I cannot wait until spring comes!!

This week, I am going to try to post one more recipe (after this one) and then do a little blogging about exercises. Before all the snow, I was able to go for hour long walks pushing strollers and that really helped me unload the pounds. However, with winter here, not only do I crave warm, creamy and hearty things that are bad for me, I can't walk as much. I've started doing a few exercises in my living room that I'd like to share.

Anyway, this Pork Chops Oreganata recipe is from Cooking Light. It only takes about 40 minutes, and is SO well worth it. Scott was very apprehensive about this (especially the bulgur wheat salad) and he raved. He has requested this recipe again! Though, I think I will like it much more in the spring and summer. The pork takes on a wonderful lemony oregano taste that would be perfect when there's less chill in the air. Plus, the bulgur wheat salad is pretty light, and my body really just wants warmer and heavier foods in January! Nevertheless, this is a delicious recipe that is easy to make. So turn up your heat for an hour and imagine it's spring already!

Pork Chops Oreganata
  • 1 Tbsp extra virgin olive oil
  • 2 tsp grated lemon rind (zest)
  • 2 Tbsp fresh lemon juice
  • 1 tsp chopped fresh oregano
  • 3 garlic cloves, minced
  • 4 (4 ounce) boneless pork chops
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • cooking spray
1. Combine first 5 ingredients in an 11 x 7 baking dish (could also use a bowl. Dish does not go into broiler). Add pork, turning to coat. Let stand 30 minutes, turning pork occassionally.
2. Preheat broiler. (use time that pork is marinating to get the bulgur wheat salad together)
3. Remove pork from baking dish; discard marinate. Sprinkle pork evenly with salt and pepper. Place pork on a broiler pan coated with cooking spray. Broil 4 minutes on each size or until done.

Bulgur Wheat salad
  • 3 cups hot cooked bulgur (according to package directions)
  • 5 oz baby spinach
  • 1 cup halved cherry tomatoes
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/5 tsp black pepper
  • 1/4 cup crumbled feta cheese
1. combine the cooked bulgur with the baby spinach; cover and let stand until spinach wilts (actual recipe says 15 minutes, but it never takes that long for my spinach to wilt).
2. Stir in cherry tomatoes, lemon juice, olive oil, salt and pepper. Sprinkle with feta.

This salad is best warm. For left overs, put in microwave to warm.

1 comment:

sarah [biscuits and honey] said...

That salad sounds so good. I've actually never had bulgur, but I've been wanting to try it. The next time I go grocery shopping, I'll have to try and remember to pick some up. :)