Chinese Barbeque Pork Chops
1/4 cup Chinese Barbeque Sauce
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1/2 small onion, thinly sliced
5 oz sliced mushrooms
1 teaspoon minced garlic
6 boneless pork chops
2 cups cooked rice (1 cup uncooked) or
2 cups cooked quinoa
Heat the grill to medium. Grill pork chops six minutes per side, or until internal temperature reaches 145 degrees. The last 3 minutes, brush Chinese Barbeque Sauce over the pork chops. Flip and repeat.
While the meat is cooking on the grill, heat a skillet over medium high heat. Pour in the vegetables and garlic. Cook for 1-2 minutes or until the vegetables have browned and softened slightly.
Serve the pork chops and vegetables on a bed of rice or quinoa. Some kids like extra barbeque sauce on the vegetables.
Want to expedite dinner. This makes an easy freezer meal. Chop vegetables and freeze them in a zip bag. Place pork chops in a zip bag. Portion 1/4 cup barbeque sauce in a zip bag. Toss all zip bags in one gallon zip bag. Freeze. Thaw 12-24 hours in the refrigerator before cooking.
Happy Healthy Eating!!!