Worcestershire Pork Chops and Vegetable Fried Rice

This was actually intended to be a soy sauce marinated pork chop, but I didn’t realize how low we were on soy sauce and didn’t buy any. Unfortunately by the time pork chop night came, the soy sauce was all gone because the boyfriend dumped it on his rice on Black Pepper Chicken night. I was racking my brain trying to figure out what to use without going to the store and opted for the Worcestershire. I later realized I had teriyaki sauce I could have used, but the Worcestershire worked well and the chops were delicious!

Worcestershire Pork Chops 

Ingredients
2 pork chops
2 tbsp Worcestershire sauce
1 tbsp sake
1/2 tbsp vegetable oil, plus some more for cooking
1 tsp sugar
1 clove garlic, minced
1/2 tsp ginger, thinly sliced
1/4 tsp corn starch
1/2 tbsp onion, minced

Directions

1. Combine the ingredients in a ziplock bag. Squeeze the air out of the bag and seal. Shake the bag so the pork chops are covered. Put in the fridge for 20 minutes.

2. In a skillet heat up a little bit of oil. Cook long enough for the pork chops to brown on one side. Flip and let brown on the other side.

3. Cover with a lid, lower heat, and cook for 3 minutes.

4. Add any extra marinade to the skillet.  Increase the heat. Once simmering, pour over the chops.

* serves 2
* 261 calories per serving

 The rice was also a hit. I haven’t been very good about eating my veggies. I really need to do something about that, because I obviously need them. This rice dish was a nice way to incorporate veggies in without being a “veggie” dish.

Vegetable Fried Rice

Ingredients
1/4 cup + 2 tbsp uncooked rice
3/4 cups water
1 1/2 tsp vegetable oil
1 tbsp chopped onion
1 clove garlic, minced
1 egg, beaten
1 tbsp Worcestershire sauce
1 stalk celery, chopped
1/4 mushrooms, chopped
2 oz canned bamboo shoots
1 carrot, chopped
3 tbsp snow peas

Directions

1. Cook the rice either in a pot or a rice cooker.

2. Heat 1 tsp of oil in a skillet. Stir in the onion and garlic and cook until tender.

3. In a medium bowl blend the eggs and 1 tsp of Worcestershire sauce. Stir into the skillet and scramble with the garlic and onions. Remove the eggs from the skillet.

4. Heat the remaining oil. Place the mushrooms and celery in the skillet and cook until the mushrooms are tender and release liquid. Add the bamboo shoots, carrots, snow peas, and rice. Heat through. Then add the eggs and stir to combine

* serves 2
*146 calories per serving

* Shared with What’s Cooking Wednesday

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