I know I am always talking about quick and easy weeknight meals and hopefully I’m not boring you with them because I am sharing another one today. Wondering why they have become so prevalent around here? Joel’s new job is downtown. All of the garages downtown are FULL. You know what that means? Well, it means that Noah and I are driving him to work and picking him up every day. I kind of grumbled about it at first but it’s actually been kind of great so far. We are able to sit down and have breakfast together then chat even more during our drive. It gets Noah and me out of the house a bit which is always nice for a stay at home mom, even if it is only a 10 minute drive in our jammies. Let’s hope we never see anyone we know during this process….it would be uncomfortable explaining the polka dot pants.
Anyway, since we are picking him up everyday and don’t usually get home until close to 5:30 I have lost a lot of cooking time. I try my best to plan ahead and get some prep done during nap time if needed but sometimes it just doesn’t happen. And that’s where this meal comes in. I mix up the ridiculously easy marinade in the morning, throw in the chops and put it in the fridge all day. Then before I head out to pick up Joel, I throw some rice into the rice cooker. When we get home, all I have to do is cook these chops real quick (which literally takes about 5 minutes) and steam some broccoli. It’s a real life saver when you have less than 20 minutes to throw something together for a hungry toddler that’s used to eating at 5:30. And they taste amazing and aren’t dry. A miracle for me when it comes to pork chops!
Salt and Pepper Pork Chops
recipe from One Perfect Bite
3 tablespoons soy sauce
2 tablespoons cornstarch
1 teaspoon fresh cracked pepper
1 tablespoon granulated sugar
1/4 teaspoon salt
1-1/4 pounds boneless thin-cut pork loin chops
2 tablespoons vegetable oil
1. Combine soy sauce, cornstarch, pepper, sugar and salt in bottom of 9 x 13 x 2-inch baking pan. Stir with a fork until all ingredients are combined and marinade is smooth. Add chops, turning to coat both sides. Cover dish with plastic wrap. Refrigerate, turning occasionally, for 1 to 24 hours.
2. Heat oil in a large frying pan set over medium high heat. Add pork, working in batches if necessary. Cook 1 to 2 minutes per side, until golden brown and cooked through. Transfer to serving plate or serve from pan. Yield: 4 servings.