Ingredients:
4 green onions, chopped
8 ounces of mushrooms
1 tablespoon real butter
1 tablespoon olive oil
4 sirloin pork chops, thin cut
½ teaspoon oregano
Salt and black pepper
2 sweet potatoes
1 head of broccoli, cut up into florets
4 cups of watermelon and honeydew, cut into chunks or round balls
1 sprig of fresh mint
1 cup of vanilla yogurt
Preparation:
Cook the onions and mushrooms in the butter and oil, being careful to not allow the mushrooms to touch so they brown on all sides. Cover the pan to keep them warm.
Cut the melon into chunks or round balls and place in the freezer for 15 minutes.
Wash and scrub the sweet potatoes.
Cut them into small pieces and place them in a microwave safe bowl.
Microwave on high 4 minutes or until they are tender. Cover with foil to keep warm.
While the sweet potatoes cook, preheat the indoor grill.
Place the broccoli florets in a bowl with ¼ cup water.
Microwave on high 4 minutes until they are crisp tender.
While the vegetables cook, sprinkle salt, pepper, and oregano on the pork chops.
Cook on a hot grill for 3 minutes or until the juice runs clear.
Take the melon balls out of the freezer.
Chop the sprig of mint and stir it into the melon balls.
Place one cup of melon salad into 4 dessert cups.
Top with ¼ cup of vanilla yogurt and garnish with another mint leaf.
Wine pairing:
Pair this pork dinner with the Daniel Gehrs 2008 Oak Free Chardonnay reviewed in this article.
Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.
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