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Servings: 4
  • 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
  1. For the Pork Chops:
  2. 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.
  3. Preheat your broiler on high. Line a baking pan with foil or parchment paper and spray lightly with cooking oil.
  4. Remove the pork chops from the marinade, discard marinade, and rub both sides with steak seasoning. Lay the seasoned chops on the prepared pan.
  5. 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.
  6. Remove from oven and rest 5 minutes. Then slice against the grain and serve.
  7. For the Rice, prepare according to package directions, or:
  8. Combine rice, water, and salt in a medium pot with matching lid.
  9. Stir, bring to a boil, then reduce heat to a gentle simmer. Cover and steam until all the water is absorbed.
  10. Let it rest for 10 minutes, fluff with a fork, and serve.
  11. While your meat and rice are resting, toss your veggies in the microwave to steam and you'll be all set!