Barbeque Pork Chops

Are you ready for some divine (and easy) dinners?  A few months ago I told you about a FANTASTIC Chinese Barbeque Sauce we tried at my mom's house.  It has become a staple at the Miller Dinner Table.  The next few weeks I'll be sharing the many ways we have used this yummy sauce in healthy easy meals.

On today's menu, Chinese Barbeque Pork Chop, served on a bed of quinoa or rice, with sauteed vegetables.

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!!!