Like many of you I often find myself looking for a super simple idea for dinner. When I ask my husband if he has any suggestions he usually responds, “I don’t know”. My usual reply is “I don’t have a recipe for that”, which leaves me with no idea what to cook.
Some of my best and easiest ideas come from shopping in my own freezer and pantry. I usually start by choosing a protein or main dish. The package of pork chops unearthed from the bottom shelf was the perfect candidate. Now, I just had to decide how to cook them.
My super simple go-to method of cooking when the temperature is above 50 degrees is the gas grill. I love to grill. There is very little clean-up and you can create some great flavors. Earlier I had been browsing a stir fry cook book I got at a yard sale. It seemed like to a great idea to season the pork chops with teriyaki sauce and serve them with some Asian inspired noodles. Just like that I had dinner solved. I even had most of the ingredients on hand. Here’s how I made both of them.
Grilled Teriyaki Pork Chops
What you’ll need:
- 4 pork chops
- Garlic Powder
- Teriyaki Sauce
Take the pork chops and sprinkle with garlic powder on both sides. Sprinkle enough to suit your taste. Next I used a basting brush to coat the chops in teriyaki sauce on both sides. Place them on your grill and cook to an internal temperature of 145 degrees Fahrenheit. Depending on thickness, about 4-6 minutes to a side. Be careful, the teriyaki sauce contains sugar which can catch fire and flare easily.
These came together super simple. All the work is in the prep. Here’s what you’ll need.
- 3-4 cloves of garlic chopped
- 2 teaspoon sesame oil
- 2 tablespoon olive oil
- 1 pound linguine cooked (I prefer Barilla, but use your favorite brand)
- 1 cup carrots, julienned
- 1/2 small head cabbage, sliced thin
- 1 can bean sprouts, drained
- 1 inch ginger, peeled and grated
- 1/2 cup soy sauce
- 1/2 cup sweet chili sauce (I used Panda Express)
- 1-2 spoonfuls of cornstarch
First, cook your linguine according to package directions and drain. You can do this in advance and have it ready to go when you want to prepare the noodles. Mix together soy sauce, chili sauce and cornstarch in a small bowl. Use a whisk to break up the cornstarch. Set aside.
Next, heat the oils in a wok or high sided frying pan. Add the garlic and saute for 30 seconds. Add the vegetables, including bean sprouts, and ginger. Saute until crisp tender. Cabbage will cook down and be slightly wilted. About 2-4 minutes.
Add the noodles to the vegetables and stir to combine. Pour the sauce over all and stir until everything is coated with the sauce and sauce is slightly thickened.
The Handy Hubby took seconds on the pork chops and I think he enjoyed the noodles too. I will definitely use these recipes again. They scored high on the super easy and super tasty scale.