asian pork chops with cranberry and pecan rice

pork chops and rice
Our local grocery store has been offering pork loins on sale about every other week and usually I can get 30 chops for about $16.00. The butcher cuts them at no charge and I bring them home and repackage into just the right number for meals for the family. It has inspired me to try new recipes and this was so good I had to share it. I found both the pork chops and the rice in the cookbook Food That Says Welcome by Barbara Smith, mom of Michael W. Smith. Everything I have tried from this little paperback book has been delicious and easily prepared ahead of time.

Asian Pork Chops with Cranberry and Pecan Rice

Marinade:

2/3 cup soy sauce
½ cup olive oil
2/3 cup brown sugar
¼ cup. Worchestershire sauce
¼ cup lemon juice
2 TBS. dry mustard
1 Tbs. fresh ground pepper
2 TBS. minced garlic
8-10 pork chops, trimmed

Mix all ingredients together and pour over pork chops, sealing in a ziplock bag. Place in bowl in fridge for about 8 hours. Remove from bag and discard marinade. Bake in 375 degree oven for about 1 hour, depending on thickness of chops.

Rice:

1 pkg. long grain and wild rice prepared as directed on package
4 cups prepared white rice
1 cup orange juice
¼ cup lemon juice
2 tsp. salt
1 tsp. fresh ground black pepper
1 cup olive oil
1 ½ cups chopped celery
½ cup chopped onion
¼ chop fresh chopped parsley or dried substitute
1 cup dried cranberries
1 cup toasted pecans

Prepare wild rice, adding celery and onion as it cooks down. Mix with white rice and set aside. Heat together all but the last two ingredients. Before serving fluff rice mixture and add cranberries and pecans. Serve pork chops on the bed of rice.

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