Saturday, June 21, 2008

Caraway Crusted Pork Chop with Summery Rice Salad

This was alight summer meal we ate on the balcony.

Pork Chops
-2 pork chops
-1 tb ground caraway
-1 ts salt
-1 ts pepper
-1 ts powdered orange rind

Mix all the spices and rub all over the pork chops. Panfry the pork chops over medium heat for about 6 minutes on each side.

Rice Salad
-1 cup leftover cooked basmati rice
-10 cherry tomatoes, halved
-1 bulb fennel, thinly sliced
-1/4 onion, thinly sliced
-a few handfuls of spinach, sauteed briefly
- juice of 1/2 lime
-salt and pepper to taste
-1 tb balsamic vinegar

Mix all ingredients and serve room temperature.

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