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Pork Chop, Saffron Rice & Collard Greens Salad
This savory three dish meal is yours in under just one hour. This featured meal is sure to please. When it comes to creating a complete dinner with multiple items, timing is everything. What is friendly about this dish is that all three are simple to time together so you can plate them with ease. We're going to take you through each dish shown here. Executing three items simultaneously requires just a little patience and some attention to detail. This meal is designed to bring these three elements together with use of thyme and mandarin oranges. All our Best of the Month, Foxy Cuisine meals are meant to take you on a flavor journey that will inspire you and delight your dinner guests.
CHOPS PREP TIME: 10 Minutes COOK TIME: 40 Minutes
SERVES 4: 374 Calories per Chop
Preheat oven to 350ºF. In a baking pan combine the water, brown sugar, sea salt, olive oil, mandarin orange juice, pepper, and thyme. Stir to dissolve the sugar and salt. Add chops to baking pan. Put the baking pan in the oven and roast the chops for 40 minutes. The pork chops are done when the center is rosy and the internal temperature reads 140 to 145 °F when tested with a thermometer.
NOTE: Once the pork chops are in the oven, it's on to the rice.
SAFFRON RICE - PREP TIME: 5 Minutes COOK TIME: 20 Minutes
SERVES 4: 185 Calories per Serving
In a medium size saucepan, add the rice and all remaining ingredients, but save 1 tablespoon of the thyme leaves for plating. Bring to a boil, stir, cover and reduce heat to low. Simmer for 20 minutes. Do not remove lid or stir until simmer time is complete. Remove from heat. Let stand 5 minutes and then fluff rice with a fork prior to serving. Keep covered until pork chops are done. When you plate, sprinkle on the remaining fresh thyme.
NOTE: Begin making your salad when you remove the rice from the heat.
COLLARD GREENS SALAD - PREP TIME: 15 Minutes
SERVES 4: 90 Calories per Serving
Add collard greens to a salad bowl. In a plastic container with lid add all the remaining ingredients to create the salad dressing. Shake vigourusly for a minute. Add to salad bowl and toss lightly until collard greens are thoroughly dressed. Place salad bowl in fridge for 10 minutes.
PRESENTATION: Remove chops from oven. Plate and drizzle one to two tablespoons of sauce formed the baking pan on each chop. Plate rice next each top leaving room for salad and sprinkle on the fresh thyme. Remove salad from fridge, re-toss and plate. TOTAL CALORIES AS SHOWN PER PLATE: 649