Anti Plagiarism

08 March 2016

Garlic Pepper Porkchop on Corn Rice

In my most recent post, I said that there would be changes in this blog. I used to post yummy, but often quite unhealthy recipes. So, here I am now, trying to post better food that helped me and the hubby lose weight, as well as control his health problems. 

During the first month after his diagnosis, we decided to cut back on rice or switch to a healthier alternative to white rice. We tried the brown variety but did not like it much due to its blandness. We then switched to corn rice, we liked it and here's one of the better recipes that we developed with it.

 What you'll need:

1K porkchops
1 head of garlic
*1 teaspoon of dried crush chili
*1 teaspoon of ground black pepper
*1 teaspoon of cayenne pepper
*1 teaspoon of dried basil leaves or oregano leaves
1 teaspoon olive oil (pomace)
oyster sauce to taste

cooked corn rice according to package instructions

What you need to do:

Rub the pork chop with all the herbs and spices (you can choose to lessen the amount of the peppers in order to lessen the heat or add more if you want it spicier). Add the oyster sauce to taste, olive oil and garlic. Marinade for about half an hour to an hour in room temperature before cooking on a grill basting it with the marinade you prepared. We love ours well done, so the amount of time on the grill depends on your preference.

Remove the skin and fat, chop it to bite sized or manageable pieces, top it on the corn rice and enjoy.

Brightest Blessings!