My friend, Kathy, passed on these two recipes - they were both delicious!
4 pork chops (I used pork loin chops)
1 tsp oregano
1/4 c olive oil
2 chipotles canned in adobo, chopped, seeds removed
2 minced garlic cloves
2/3 c. lime juice
1/2 tsp salt
1/2 tsp pepper
Combine all ingredients and pour over pork. Marinate 4-24 hours. Remove from marinade and grill. Per Kathy's suggestion, I boiled the marinade and used it as a sauce.
Rice and Black Bean Pilaf - from Ellie Krieger (Food Network)
1 cup brown rice
2 1/4 cup low sodium chicken broth
1 tablespoon olive oil
1 small onion, diced (1 cup)
2 cloves garlic, minced
2 teaspoons fresh oregano or 1 teaspoon dried
1 stalk celery, finely diced
1 large carrot, finely diced
1 teaspoon ground cumin
1/2 teaspoon dried chili flakes
1 (15.5 ounce) can low sodium black beans, drained and rinsed
2 teaspoons finely chopped parsley leaves
Place rice and chicken broth in saucepot and bring to boil. Reduce heat and cook rice, covered, until tender and all liquid is absorbed, 30-35 minutes. Remove from heat, uncover, and fluff with fork.
Heat oil in saute pan over medium high heat. Add onions and cook until they are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin, and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until warmed through, about 2 minutes.
Combine black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.