simpley. . healthr. dinne Delicious, easy recipes for every month. Bundle includes: Hoisin Sauce - 9 oz jar Lemon Pepper Blend - 3.5 oz jar Memphis Dry Rub - 4.5 oz jar Natural Grapeseed Oil - 12.7 fl oz Red Bell Pepper & Garlic Blend - 1.5 oz Jar Rosemary Garlic Dressing & Marinade - 12 fl oz Vegetable Bouillon Soup Base - 4.1 oz Jar
recipe preview Memphis Pork Chops with Grits Serves 4 ½ tablespoon Wildtree Natural Grapeseed Oil, divided 1 tablespoon diced jalapeño ½ cup halved grape tomatoes 2 cups low fat milk 2 cups water 1 cup stone ground corn meal
¼ teaspoon salt ¾ cup freshly grated Parmesan ¼ cup chopped scallion 4 center cut pork chops (about 1.5 pounds) 1 ½ tablespoons Wildtree Memphis Dry Rub 1 pound green beans
Calories 510; Fat 16 g; Saturated Fat 6 g; Carbohydrate 40 g; Fiber 10 g; Protein 52 g; Cholesterol 140 mg; Sodium 740 mg
1
Heat ½ tablespoon Grapeseed Oil in a skillet over medium heat. Add the jalapeño and tomato. Sauté until vegetables are tender, about 3 minutes. Transfer to a bowl.
4
While the grits are cooking, season pork chops with Memphis Dry Rub.
7
Serve pork chops over grits with green beans.
2
3
In a saucepan bring the milk and water to a
Remove grits from heat. Stir in the
simmer over medium heat. Slowly add the corn meal and whisk to combine. Season with salt. Reduce heat to low and cook the grits, stirring every few minutes, until all of the liquid has been absorbed and corn meal is tender; about 20 minutes.
Parmesan, sautéed jalapeño and tomato, and scallions. Cover to keep warm.
5
6
Preheat grill or grill pan over medium high
Bring a pot of water to a boil. Add the green
heat. Add the pork chops and cook on both sides until completely cooked through; about 5 minutes each side.
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beans and cook for about 5 minutes or until they are tender but still crisp. Drain.
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