Deconstructed Pork/Veggie Kabobs with Brown Rice Pilaf

15 03 2012

My grocery store recently had a BOGO on pork, and I wasn’t passing up free meat! Buying pork in bulk though can get a little overwhelming when you’re generally only cooking for two on a regular basis. When I got home, I split the pork loin chops up into meal portions and stored in zip lock freezer bags, this way it’ll be easier to thaw for individual dinners. Of course making 5 or 6 pork chop meals within a short period of time can get boring, so I cubed a few of the chops up to make deconstructed kabobs (not on the skewers) and served along with a brown rice pilaf.

Deconstructed Pork/Veggie Kabobs with Brown Rice Pilaf

The following serves 2:

  • 3-4 pork loin chops, cut into cubes
  • 1 red bell pepper, cut into large chunks  (same size as pork cubes)
  • 1 small red onion, cut into large chunks (same size as pork cubes and pepper chunks)
  • Citrus-Herb Seasoning Salt (see my post from 1/23/12)
  • Olive oil
  • Brown rice (I used 1 and 1/2 cups dry rice and 1 and 1/2 cups chicken stock in place of water for 2 servings)
  • Half of a medium size yellow onion, diced
  • Minced garlic
  • Dried rosemary
  • Crushed red pepper flakes
  • 1 bay leaf
  • 1 Tbsp butter
  • Fresh parsley, chopped
  • Fresh lemon juice

Preheat oven to 400 degrees. Toss the pork with a little olive oil and sprinkle with the citrus-herb seasoning (you only need a little seasoning, it goes a long way). Place in a single layer on a baking sheet and roast for about 10 minutes. Meanwhile, toss the red pepper and onion cubes in a bowl with olive oil and a little of the citrus-herb seasoning and set aside.

While the pork is roasting, start the rice by sauteing the onion in a little olive oil over medium heat. Add a pinch of dried rosemary, a pinch of red pepper flakes and a bay leaf and saute until onions are soft. Add some minced garlic and cook for another minute. Add the rice and toast it for a few minutes to bring out it’s nutty flavor. Once the rice is toasted, following the cooking instructions.

After the pork has been roasting for about 10 minutes, turn it over and then add the pepper and onion cubes to the baking sheet and roast together for another 15 minutes.

Finish the rice when the pork and veggies are just about done. Toss the cooked rice with about a Tbsp of butter, juice of about a quarter of a lemon and fresh parsley.

Remove the pork and veggies from the oven and divide among plates along with the rice. Finish the pork and veggies with a little olive oil and a squirt of lemon juice.




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