Pork chops and semi-homemade Mexican rice

Ingredients for rice

• One package Knorr-Lipton Mexican rice
• One cup frozen corn
• Half a can of black beans (drained)
• Fresh cilantro
• Chopped tomato
• Fresh parsley
• Lime juice
• Olive oil

I know I mixed Italian and Mexican ingredients, but it really works. It also ties in the pork chop.  Anyway, throw all of the ingredients into your pan with a cup and a half of water (or whatever the package says), bring to a boil and then simmer (covered) for seven to eight minutes.  Take pan off heat and allow to cool for about two minutes.

The pork chop is also simple, the marinade is just Italian dressing and Worcestershire sauce with a little salt and pepper.  Just mix italian dressing about 4 parts to 1 of Worcestershire.  Or however the hell you want, I don’t care.  That is obviously a pretty thick pork chop (found at Costco) I grill it on high for about three and a half minutes on each side, then put it on the top rack, lower the heat to about 3/4ths on the grill, and cook for five minutes on each side or until it’s cooked to your liking.  If you don’t have a meat thermometer, just cut into it and make sure all the pink is gone or the chop is dripping a clear liquid when poked.  Or eat raw meat, whatever.

You may have some leftover rice, which surprisingly I found just as delicious the next day, even cold.

Also, if you wanted to keep with the Mexican theme,  cook some sliced peppers and onions and cut the pork into small cubes and use them all on nachos.  Real good.