In the Kitchen with Nico
Posted on December 13, 2012
I am known in “the streets”–of my four walls– for throwing it down in the kitchen from time to time and I wanted to share with you one of my new favorite recipes. To give credit where credit is due, this recipe was inspired by the multi-talented Jourdan Dunn via her Life+Times video. The meal is broken down into three segments: the pork, the rice and the salsa. Here’s all you need.
Oven Baked Pork Ingredients:
1 Boneless Pork Chop
2 Sliced Mushrooms
¼ of a cup of diced onions
Handful of Spinach
Diced Clove of Garlic
Instructions: Preheat oven to 350 degrees. Poke holes into the boneless pork chop with a fork before beginning. Drop a tablespoon of olive oil onto the boneless pork chop and massage it all over the pork with your hands. Add seasoning while still using your hands to massage the meat. Place the pork chop on a baking pan that has a layer of tin foil on it and place in oven for 20 minutes. After the 20 minutes flip the pork chop to its other side. It should be a golden brown color when removing.
While the pork chop is cooking, drop three tablespoons of olive oil into a skillet. Turn on stove to a low-medium heat and place skillet on stovetop. Place sliced mushrooms, diced onions, spinach and garlic into skillet and let the food sweat until mushrooms are lightly brown.
Once the pork chops are finished glaze the meat with the skillet made garnish.
Stovetop Rice and Beans Ingredients:
Zatarains Black Beans and Rice
Instructions: Follow the instructions on the box.
Mango and Tomato Salsa Ingredients:
½ Mango diced
½ Tomato diced
Pinchful (it should be a word) of sliced and diced Cilantro
Tablespoon of red vinegar
Instructions: Mix these ingredients in a bowl. Voila!
And there you have it. My family is from Africa so all of those measurements are to be used with caution. I’ve seen those measuring tools before and I think I notated the right measurements.