What's for Supper, Oxmoor House, 2012.
|1 teaspoon salt||1/2 teaspoon garlic powder|
|1 teaspoon pepper||6 (6- to 8-ounce) bone-in pork loin chops|
|1 teaspoon dried basil|
Preheat grill to 350to 400 (medium-high) heat. Combine first 4 ingredients; sprinkle over pork chops.
Grill pork, covered with grill lid, 5 to 7 minutes on each side or until done.
Sidekick: Basmati Rice and Peas
Bring 2 cups chicken broth, 1 Tbsp. butter, and 1/2 tsp. salt to a boil over medium-high heat in a large saucepan. Stir in 1 cup basmati rice; cover, reduce heat to low, and simmer 20 minutes or until broth is absorbed and rice is tender. Remove from heat, and stir in 1 (15 1⁄2-oz.) can black-eyed peas, drained and rinsed, and 1 1⁄2 tsp. lemon zest, using a fork. Cover and let stand 5 minutes. Sprinkle with 2 green onions, thinly sliced.
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