This is a nice weeknight meal, simple to prepare and quite tasty. I had never heard of “wheat berries” before this recipe and they were a little hard to find in the stores, but worth the search. so be careful when hearing the sauce for the pork chops. Mine seized up a little abs was quite thick. Next time I will use a lower heat.
Pork Chops with Honey Garlic Sauce
4 bone-in Pork loin chops (6 oz. each)
1/4 cup lemon juice
1/4 cup honey
2 T reduced sodium soy sauce
1 garlic clove, minced
In a large, non-stick skillet coated with cooking spray, cook pork chops over medium high heat until cooked through, about 6 minutes on each side.
Remove from pan and tent with foil. Combine remaining ingredients and add to pan. Cook over medium heat, stirring occasionally, 3-4 minutes. (Be careful not to cook too long as it can get too thick.)
Drizzle over pork chops and serve immediatly.
Apple Cranberry Wheat Berry Salad
1 cup uncooked wheat berries, rinsed
2 celery ribs, chopped
1 apple, diced
4 green onions, sliced
1 cup dried cranberries
1 cup chopped pecans
3 T olive oil
2 T cider vinegar
1 T minced fresh sage or 1 t rubbed sage
2 t minced fresh thyme or 3/4 t dried thyme
2 t Worcestershire sauce
1 t Dijon mustard
3/4 t salt
1/2 t pepper
Cook wheat berries according to package directions, drain and cool. Combine next 5 ingredients.
Add wheat berries.
Whisk together dressing ingredients.
Add to salad and toss to coat.
Can be served at room temperature or chilled.