Pork & Asparagus with Brown Rice
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 319.0
- Total Fat: 14.8 g
- Cholesterol: 62.4 mg
- Sodium: 957.6 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 3.1 g
- Protein: 29.2 g
View full nutritional breakdown of Pork & Asparagus with Brown Rice calories by ingredient
Introduction
This is a zesty alternative to basic pork chops and rice. Because of the soy sauce, I don't add any salt; season individual servings as desired. This is a zesty alternative to basic pork chops and rice. Because of the soy sauce, I don't add any salt; season individual servings as desired.Number of Servings: 4
Ingredients
-
Juice of 1 lime
4 tablespoons soy sauce
2 tablespoons olive oil, divided use
3 teaspoons freshly grated ginger root
1 clove garlic, pressed
1 pound boneless pork loin chops
1 cup uncooked brown rice1 pound fresh asparagus spears
1 medium shallot
Directions
In a small bowl, whisk together lime juice, soy sauce and 1 tablespoon olive oil. Stir in ginger and garlic.
Trim fat from pork; cut into 1-inch cubes. Place pork in a resealable plastic bag. Pour soy sauce mixture over meat; seal bag and let marinate in refrigerator, turning occasionally, 30 minutes to 1 hour.
Prepare rice according to package directions; set aside and keep warm until ready to serve.
Wash asparagus and snap off "woody" stems, then break into 1-inch-long pieces. Peel shallot and cut into thin slices.
In a medium skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add shallots and saute until translucent. Add pork and marinade, bring to a boil and cook 3 minutes. Add asparagus spears and cook 8 to 10 minutes, until pork is completely cooked and asparagus is crisp-tender.
Serve pork and asparagus mixture over brown rice.
Yield: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user GARNERSMAMA.
Trim fat from pork; cut into 1-inch cubes. Place pork in a resealable plastic bag. Pour soy sauce mixture over meat; seal bag and let marinate in refrigerator, turning occasionally, 30 minutes to 1 hour.
Prepare rice according to package directions; set aside and keep warm until ready to serve.
Wash asparagus and snap off "woody" stems, then break into 1-inch-long pieces. Peel shallot and cut into thin slices.
In a medium skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add shallots and saute until translucent. Add pork and marinade, bring to a boil and cook 3 minutes. Add asparagus spears and cook 8 to 10 minutes, until pork is completely cooked and asparagus is crisp-tender.
Serve pork and asparagus mixture over brown rice.
Yield: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user GARNERSMAMA.