Broiled Pork Chops with Heirloom Red Rice and Steamed Vegetables
- 4 to 6 Pork Chops at least 1/2 Inch Thick
- 2 Tablespoons Worcestershire Sauce
- 1/2 Cup Apple Cider Vinegar
- 1/4 Cup Lemon Juice
- 1 Tablespoon Maple Syrup (Or honey, just stir well)
- Steak Seasoning
- 1 Cup Rice - Uncooked (We had heirloom red, but you can use brown or white or whatever you like - there's a steam-in-bag version, too!)
- 2 Cups of Water or Broth
- Pinch of salt
- Steam-In-Bag Veggie of Choice
- For the Pork Chops:
- In a large ziplock bag combine pork chops, worcestershire sauce, apple cider vinegar, lemon juice, and maple syrup. Marinate at room temperature for 20 to 30 minutes. I like to poke my pork chops a few times before putting them in the marinade so the flavor can soak in, but you don't have to.
- Preheat your broiler on high. Line a baking pan with foil or parchment paper and spray lightly with cooking oil.
- Remove the pork chops from the marinade, discard marinade, and rub both sides with steak seasoning. Lay the seasoned chops on the prepared pan.
- Broil for 6 to 8 minutes on each side until done. Meat should be tender but not pink inside, juices will run clear when pierced. If you're using a meat thermometer, they should be 165 degrees in the center.
- Remove from oven and rest 5 minutes. Then slice against the grain and serve.
- For the Rice, prepare according to package directions, or:
- Combine rice, water, and salt in a medium pot with matching lid.
- Stir, bring to a boil, then reduce heat to a gentle simmer. Cover and steam until all the water is absorbed.
- Let it rest for 10 minutes, fluff with a fork, and serve.
- While your meat and rice are resting, toss your veggies in the microwave to steam and you'll be all set!