C2: Tangy Pork Chops with Brown Rice

One word to describe this dish: DELICIOUS! I used 4 slices of boneless pork chops that were equivalent to about 1 1/2 pounds total, each cut about 3/4 inch thick. Be sure to adjust cooking time if you are preparing very thickly cut chops. Cut off fatty portions prior to eating.  Pair with your favorite vegetables (I enjoy it with steamed broccoli or sauteed collard greens).

Serves: 4

4 boneless pork chops
1/2 cup low sodium soy sauce
3 TBS powdered Truvia or Stevia in the Raw
3 TBS Balsamic Vinegar
1 tsp hot sauce (I used Cholula for this recipe, but any will work fine)
1/2 tsp garlic powder
1/4 tsp crushed red pepper
1/4 tsp cayenne pepper


1. Prepare the marinade: in a casserole dish, whisk all ingredients minus the pork until Truvia is dissolved and ingredients are blended thoroughly. I recommend taste testing the marinade to make sure the balance of flavors suits your taste.

2. Pierce each side of pork chops with a fork several times to help the marinating process. Add pork chops to dish, coat each side with marinade and make sure they are thoroughly coated. I chose a fairly shallow casserole dish to ensure the pork was soaking in the marinade.

3. Cover dish and place in refrigerator, let sit for 6-12 hours.

4. Once it has marinated sufficiently, prepare brown rice according to directions.

5.  In the meantime, preheat oven to 350 degrees.

6. Place marinated pork chops in oven and cook for 30 minutes.

7. When finished cooking, cut through the thickest chop to ensure it is cooked appropriately. I cook my pork medium well (when cooking it at home), if you want it well done you may want to cook it a bit longer.