My First Dinner on the New Stove!

Yes, it isn't fancy! It's actually a stand-by biweekly recipe that is easiest when it's been a long day, which today has been!

Today's dinner consisted of pork loin chops smothered with Thai Kitchen's Spicy Mango Sauce, Jasmine rice made with coconut milk, and freshly steamed green beans. It was delicious! The recipes follow, are very easy to do, and take less than 20 minutes from start to finish! Like I said, great for a quick gluten-free weeknight meal! And, yes, I do use some pre-mixed stuff for this! If I knew how to make Thai spicy mango sauce, I would do it!

You can find this in the Asian aisle of your local market.  

First, I started making the Jasmine rice heating two cups water and one and a half cups Thai Kitchen Organic Coconut Milk in a medium sauce pan over high heat. 

Also found in the Asian aisle, this makes the rice so creamy!

As the coconut milk mixture was coming to a boil, I removed the pork loin chops from the refrigerator, dried with a paper towel, and seasoned. I sprinkled each with salt, pepper, and ground ginger (Spice Island) on one side and just salt on the second side. I preheated the 12" non-stick (Calphalon Unison with sear technology) sauté pan over medium-high heat and added about a tablespoon of olive oil. 

While the pan was heating, I added one cup of water (about 1/2") in a 12" aluminum sauté pan, covered, and heated over medium heat to produce steam. By this time, the coconut milk mixture was boiling, so I added two tablespoons of butter and two cups of Jasmine rice (well-rinsed in a mesh strainer). I brought that to a boil, covered, and reduced to a simmer. It stayed covered for 15 minutes!

I added the pork loin chops to the sauté pan with oil. I sautéed the meat for 5 minutes on the first side. 

Pork loin chops, after flipping the first time! I should have had the heat up a little higher,
but it was my first time using the new stove, so I didn't know. I'd like a bit more sear on these!

As it sautéed, I added the fresh green beans (I cut the tips off of the stem end and rinsed under running water) to the steamed pan and recovered. 

Steaming the green beans.

I flipped the pork loin chops and cooked an additional 4 minutes. I removed the Jasmine rice from the heat, but left covered. Once the temperature reached 155 degrees F at the middle of the chop, I added about one tablespoon of Spicy Mango Sauce to the top of each. I continued to cook one more minute!

Spicy Mango Sauce covering the chops. You can tell that some spilled off and was browning in the bottom of the pan!

I turned off the burner with the green beans and removed the lid. I also removed the lid from the rice. 

Coconut Milk Jasmine Rice - so creamy and very yummy!

I plated simply, adding the rice first, then the pork loin chop on top of the rice. I put the green beans to the side. I chopped fresh snow peas to top the chop! This makes it really good, adding crunch and sweetness!

Snow peas to add crunch and sweetness to the chops!

Doesn't it look nice, and tasty too?

Marc's plate! You can barely see the rice!

It's so easy to make! I hope that you try it soon! Really, it takes 20 minutes from start to finish! I started at six and we were sitting down to eat by six thirty, after making drinks and feeding the two pups!

YUM!!!