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Weekday dinner inspiration: Homemade Teriyaki Pork Chops and more

Mon | Meatless meal

White Bean and Fennel Soup is a simply delicious meal to start the week — and very filling. To make the soup, saute 1 diced onion and 1 small sliced fennel bulb in oil until tender. Add 5 cups chicken or vegetable broth, 1 (14-ounce) can each drained cannellini beans and diced tomatoes, 1 teaspoon dried thyme, pepper to taste and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until fennel is tender. Discard bay leaf. Add 3 cups spinach and cook until wilted.

Tues | Good morning, dinner

We're having breakfast for dinner tonight and that means Swiss Cheese Omelets With Sauteed Onions and Mushrooms with hash browns and sourdough toast. Sliced pears splashed with some sweet orange juice, too.

Wed | Rotisserie chicken

Chicken and Bean Burritos Verde starts with shredded rotisserie chicken mixed with a can of pinto beans, partly drained. Heat through and add green tomatillo salsa. Roll in warmed tortillas and top with sour cream, shredded Jack cheese and chopped onions. Serve with yellow rice and fresh fruit.

Thurs | Dr. BBQ dinner

The focus of St. Petersburg cookbook author Ray "Dr. BBQ" Lampe's newest effort is all in the name. Pork Chop (Chronicle Books) features 60 recipes for, well, pork chops. Homemade Teriyaki Pork Chops (recipe below) can be made on an indoor broiler or outdoor grill. He suggests you serve them with rice and grilled pineapple rings that have been garnished with thinly sliced scallions.

Fri | Easy bake dinner

Italian Shrimp Bake is a Stir Crazy favorite and a satisfying end-of-the-week meal. Put several large, peeled shrimp in gratin dishes or individual ramekins with basil-infused tomato sauce. Top with cubes of fresh mozzarella cheese. Bake at 350 for about 12 to 15 minutes. Serve with green salad and crusty bread for dipping.

Janet K. Keeler can be reached at [email protected] or (727) 893-8586. Follow @roadeats on Twitter.


Homemade Teriyaki Pork Chops

4 bone-in pork chops, about ¾ inch thick

¾ cup soy sauce

½ cup pineapple juice

cup brown sugar

4 garlic cloves, crushed

2 tablespoons minced fresh ginger

1 tablespoon sesame oil

1 tablespoon Sriracha hot sauce (optional)

Place pork chops in a large zip-top bag and set them aside. In a medium bowl, combine soy sauce, pineapple juice, brown sugar, garlic, ginger, sesame oil and hot sauce (if using). Mix well. Pour over pork chops. Seal bag, removing as much air as possible. Refrigerate for at least 8 hours and preferably a day.

Prepare outdoor grill to cook direct over medium heat. Remove chops from marinade and place them directly on the grill. Cook for 4 to 5 minutes, until golden brown. Flip and cook for 4 to 5 minutes more, until chops reach an internal temperature of 150 degrees. Transfer to a platter and cover loosely with foil. Let them rest for 5 minutes before serving.

Serves 4.

Source: Pork Chops by Ray "Dr. BBQ" Lampe (Chronicle Books, 2013)

Weekday dinner inspiration: Homemade Teriyaki Pork Chops and more

12/09/13 [Last modified: Monday, December 9, 2013 4:33pm]
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