Date Night! Lemon Caper Pork Chops, Easy Cheesy Rice, and String Beans

One of the largest complaints I hear about pork chops is that people just can’t seem to keep them moist. For me, the key to juicy piggy deliciousness is to brine them. Brining food in a saltwater mixture before you cook them helps them to become flavorful and tender. You will need enough brine to completely submerge the pork chops without any part being out of the liquid. Ideally, brine the pork for at least an hour, but if you only have a half hour you will still impart enough flavor and juiciness to do the trick.

I like to find a bowl or a Tupperware container that will hold both pork chops. Then, I fill a small amount of the container with hot water and add 3 tablespoons of sugar and 3 tablespoons of salt (the hot water ensures that they will dissolve into the liquid). Once dissolved, add cold water to fill the container almost completely and put your pork chops into the liquid. I also like to add some fresh course-ground pepper to the brine. Cover with plastic wrap and leave in the refrigerator. The rest of this romantic meal only takes 25 minutes (exactly the amount of time it takes to cook the rice according to the package directions)!

What you need for a romantic candlelight meal:

Pork chops:

2 Pork Chops (about 1 ½ inches thick)

Drizzle of olive oil

Salt and pepper to taste

Juice of 1 lemon

Splash of Vermouth (optional)

1 tablespoon of capers

For the Easy Cheesy Rice:

1 box of Rice Pilaf or Wild Rice

1 wedge of Laughing Cow Light Creamy Swiss Cheese

For the String Beans:

1 bag of Steam-in-the Bag string beans

Juice of ½ lemon

Drizzle of olive oil

Salt and pepper

Take the pork out of the brine and place on to a plate drizzled with the olive oil, salt, and pepper.

Begin cooking the rice according to the package directions. The rice should take approximately 25 minutes to absorb all of the water. About halfway through (12 minutes or so) begin to heat the pan for the pork chops on high. You are going to sear the pork chops first. Searing is creating a crust all over the outside of the chop to seal in the juices, then lowering the heat to cook it all the way through.

Once you create a nice golden brown crust on the outside of the chop, lower the heat, squeeze in half of the lemon along with the splash of vermouth, and cover with a lid to create a lemony hot tub. Allow the chops to cook about 6 minutes per side, flipping once and adding the rest of the lemon juice and capers covering with the lid again.

At this time also microwave the string beans according to the package directions. Once cooked sprinkle with lemon, olive oil, salt and pepper and mix to make sure everything is evenly coated.

Once the rice has absorbed all the water, stir in the Laughing Cow cheese.  To plate: place rice in the center of the place with the pork chop laying on top, pouring some of the pan sauce over. Add string beans and enjoy!