Mini Meal Plans use the leftover main ingredient from one night's dinner to make an entirely different dinner one other night that week. The Mini Meal Plan provides you the tools to formulate a personalized fabulous meal plan that works for you and your family. Visit the more than 40 other great Mini Meal Plan recipes at Mini Meal Plan: Cook Once.... Eat Twice.
Whether you're in the mood to luau or just looking for some great easy summer recipes, pork chops and pineapples provide some delicious dinner combinations.
First, try pineapple glazed pork chop with pineapple salsa. Use your leftover pork chops to whip up a homemade pork fried rice that beats take out every time.
PINEAPPLE GLAZED GRILLED PORK CHOPS
Ingredients:
- 8 medium sized pork chops about 1/2 to 3/4 inch thick
- ¼ cup pineapple juice (can use juice from drained pineapples, fresh or canned)
- 1 1/2 tbsp. maple syrup
- 1/4 cup prepared mustard
- 2 tbsp. Teriyaki sauce
Salt and pepper pork chops to taste. Combine pineapple juice, maple Syrup, mustard and Teriyaki sauce. Reserve ¼ the sauce mixture for basting on the grill. Marinade pork chops in sauce from 1 to 24 hours. Cook pork chops on a prepared grill for 5 minutes on each side. Flip once more baste with sauce, check doneness of pork chops or chicken, if done allow to rest for five minutes and serve.
Pineapple Salsa
Ingredients:
- ½ cup finely chopped pineapple
- ¼ cup finely chopped red bell pepper
- 1 green onion, thinly sliced
- 2 tablespoons lime juice
- 1 T honey
- ½ jalapeño pepper,* seeded and minced
- 1 tablespoon chopped fresh cilantro or fresh basil
- 1 teaspoon salt
- 1 tablespoon sugar
Combine all ingredients and mix well. Chill for one half hour. Serve with pineapple glazed pork chops.
Pork Fried Rice
Ingredients:
- Leftover Pork Chops
- 4 T soy sauce
- 1/3 cup sesame oil
- 2 ½ cups chicken broth
- 2 cups onion, coarsely chopped
- ¼ cup green pepper, finely chopped
- 2 eggs, slightly beaten
- 1 cup diced pineapple (or leftover pineapple salsa)
- 1 cup lettuce, finely shredded
- 1-1/2 cups rice, uncooked
Cut pork into 1-inch cubes and drizzle with 1 T soy sauce. Add oil and rice to skillet and cook over medium heat. Stir frequently until golden brown. Add chicken broth, and pork with soy sauce. Simmer, covered, for 25 minutes or until rice is tender. Stir in onion, green pepper, and remaining soy sauce. Cook, uncovered, over medium heat until liquid is absorbed. Push rice mixture to side of skillet, and add eggs, lettuce and pineapples (or pineapple salsa). Stir until eggs are almost set, and then blend eggs, lettuce and pineapples with rice.
