It is with great pride that I present you with Your Pantry or Mine No.1, Part one of 3 highlighting the contents of the Computer Diva’s pantry. I know several of you have been looking forward to this entry, so I’ll dive right in.
When I got Jess’s pantry list for Your Pantry or Mine No.1, a few things jumped off the page at both my wife and me right away. Part of the original plan was to create at least one full meal and what could be homier than pork chops and green beans. It’s a staple in our neck of the woods, usually made battered and fried. I know that a lot of people are against anything deep-fried, so my wife and I whipped up this version, which is considerably lighter.
I’ve made a few slight modifications from the original list, but both the main course and the side can easily be made with the ingredients as listed, and in the case that adjustments need to be made, I’ll detail them.
From Jess’s pantry:
- Pork chops, boneless, 1 package (use 4 and freeze the rest)
- light Italian salad dressing
- 2 cans French-style green beans
- Pecans (in shells)
Your Pantry or Mine No. 1 - Part One - Marinated Pork Chops with Pecan Green Beans Recipe
For the Pork Chops:
Serving Size: 1
Amount Per Serving: Calories: 457Total Fat: 33gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 110mgSodium: 490mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 37g
What I would have done differently had I thought of it at the time:
Not a whole lot. This meal is incredibly simple and delightfully comforting.
Though I generally use Italian dressing as a marinade for chicken, it worked wonderfully with the chops, leaving them juicy and succulent with bright overtones from the vinegar and spices in the dressing. The green beans were perfectly cooked and tender, and though canned beans probably wouldn’t be quite as crisp, the flavors would be incredibly similar and I’m sure they would be equally delicious.
This looks like a simple home cooked meal~ good enough to eat.
Wow! I appreciate the lack of frying :) And should I be embarrassed to admit that I’ve never marinated anything in Italian dressing, ever? This looks easy enough to make on a weekday after work, and that’s always a good thing!
I also appreciate the information regarding cooking with nuts. I’ve only ever used them for baking and snacking. A whole new world opens up… :)
Pantry cooking — what a fun idea! I define my pantry as broadly as possible — fridge, freezer, spice rack and cupboards, but only foods that are used to make other things and that are readily available (i.e., not the wonderful jars of pickled veggies I get from friends or on my travels). I always joke that I could eat for a month on what I keep in the pantry, but I think I really could do it, though the meals would get a bit weird at the end!
Yum, that looks good. I’d probably use fresh green beans, because I hate canned. Would I steam them first?
it’s all about the home cookin’ Baby.
Italian makes a great marinade for just about any light or white meat. It can work for some beef, but it needs to be a tougher cut.
Usually it’d be green beans with almonds, but hey, this is Texas :D
I could go a while off mine as well, though like you, the combinations would get pretty strange by the end of the month.
If using fresh beans, blanch them first, then toss ’em in an ice bath for a few minutes.