Disclosure: This post is sponsored by BabbleBoxx.com on behalf of Alexia.
Today at STYLEanthropy, I’m sharing my baked and broiled pork chops recipe served with the latest Alexia Premium Vegetable Sides. My husband loves this pork chop dish and almost always eats way too much rice with it every single time. We’re both Filipinos who grew up with rice as a staple. In the Philippines, lunch and dinner, and even most breakfasts, are always served with rice. This pork chop is no exception.
It tastes great with rice!
And also goes well with risotto!
And trust me, you’re gonna want to eat a lot with it!
Excellent Starch Replacement: Alexia Premium Vegetable Sides
Now, as we age, my husband and I are more cautious about our diet. Starchy foods, including rice, has way too much calories, not to mention sugar content. We need better alternatives. We need different starch replacements. So I was pretty excited to learn about Alexia Premium Vegetable Sides. They are made with organic dairy ingredients and are gluten-free! Think cauliflower rice, or cauliflower and butternut squash! You’ll be surprised at how delicious these starch replacements are, considering they are vegetables. Shout out to my family and friends who don’t eat veggies – Hi!!! If you wanna try them out, you can find them at Giant Eagle, Kroger, Meijer and other fine grocers nationwide. They also come in many other varieties.
Easy to Cook Premium Side Dishes
The best part though is that I can cook them in less than 10 minutes. It comes ready to cook out of the bag. No shredding cauliflower or forking squash. No messy food processor to clean up. While you can cook it in the stove top, I just pour mine in a bowl and microwave.
Done and done!
I can cook this 10 minutes before dinner, while my pork chops are still in the oven! Now, let’s get to cooking the main dish. Below is the recipe to my baked and broiled pork chops!
- About 4- 6 pork chops, bone in
- ½ cup soy sauce
- 2 tbsp lemon juice
- Dash of pepper
- 1 tbsp onion flakes
- Put all the ingredients except for the pork chops in a bowl and mix well. Use a bowl that has a lid or cover with plastic wrap. Alternatively, use a zipper or freezer bag that can fit all the pork chops inside.
- Now put the pork chops in the bowl or zipper bag and coat all with the marinade.
- Marinade for about 4 hours or overnight.
- When ready to cook, preheat oven to 350F.
- Place the pork chops on a baking sheet and bake for 45 minutes.
- After 45 minutes, turn over the pork chops to cook the other side for about 35 minutes more.
- Now switch from baking to broiling. Put the oven in broil mode, under LOW setting and broil for about 5 to 10 minutes, checking halfway to see desired done-ness.
- Serve with a Filipino banana ketchup if you like.
That’s it! Wasn’t that easy? And I love the fact that I can marinate this the night before. So I only have to put it in the oven about 2 hours before dinner. This is perfect for those busy days when I don’t have time to prepare dinner. Just put them in the baking sheet, set timer, and wait. I can do other things while it bakes!
I recently made them and served with Alexia’s Butternut Squash Risotto with Parmesan and Sea Salt. The sweet butternut squash with savory parmesan cheese was delightful. And the cream totally made it even better. I also cooked Alexia’s Riced Cauliflower with Aged White Cheddar and Ground Black Pepper, and my mind was blown. It felt like a chef cooked it and we were eating at a restaurant! Hah! Now that gave me an idea! Date night at home? Serve these with steaks? Yes, I’m on it!
Thanks to Alexia for providing the products used in this post.