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)
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.