Baked Soy Lemon Chops With Roasted Potato And Green Bean Salad. New Music From Memoryy.

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I think this summer might be the most hectic one I have ever experienced. My daughter is leaving for her first year of college. I had to take over finances for my ailing father from 3 states away. My boys were in summer soccer leagues and both of their teams made the championships which meant a school year style sport schedule way into August.

You get the picture.

So dinners have been on the very simple side the past few weeks. An example are these soy sauce and lemon pork chops served alongside a roasted potato salad. The pork chops get so much flavor from the simple marinade and they bake up meltingly tender. The potato salad is packed with bacon and tossed with a delicious Dijon vinaigrette.

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Baked Soy Lemon Chops

Ingredients:

1/2 cup soy sauce
1 tablespoon Worcestershire sauce
4 cloves garlic, minced
2 tablespoons lemon juice
1/2 teaspoon ground black pepper
1 teaspoon vegetable oil
4 pork chops

Directions:

1. In a shallow dish, combine soy sauce, Worcestershire sauce, garlic, lemon juice, pepper and oil. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 1 hour.

2. Preheat oven to 375℉/190℃.

3. Place marinated pork chops in a roasting pan and bake for 35 to 40 minutes, basting meat often with marinade.

Serves 4

Recipe from AllRecipes.com
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Roasted Potato And Green Bean Salad

Ingredients:

6 medium red potatoes, cut into 1-inch cubes
1 large red onion, cut into 1-inch pieces
1/4 pound fresh green beans, trimmed and halved
2 tablespoons olive oil
8 bacon strips, cooked and crumbled
Vinaigrette (recipe follows)

Directions:

1. Preheat oven to 425°F.

2. Place potatoes, onion and green beans in a greased 15 x 10 x 1-inch baking pan. Drizzle with oil and toss to coat.

3. Roast 25-30 minutes or until vegetables are tender, stirring twice.

4. Transfer to a large bowl and add bacon.

5. Pour vinaigrette over potato mixture and toss to coat. Serve warm.

Serves 7

Vinaigrette

Ingredients:

2 tablespoons cider vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

Directions:

1. In a small bowl, whisk the first six ingredients. Gradually whisk in oil until blended.

Recipes from Simple & Delicious Magazine
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I love the word sinister. It sounds just like what it means.

The song ‘Feeling Sinister’ is new from Brooklyn-based Shaun Hettinger aka Memoryy. It’s just the kind of light synth pop I need to elevate the mood and help me chill a bit as I slog on through some life challenges.

Check out Memoryy on his Website where you can buy the music.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Pork, Salad, Side Dish, Vegetable and tagged . Bookmark the permalink.

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