Balsamic Honey Pork with Ginger Jasmine Rice

Just a few weeks ago, my local shoprite had an amazing deal on meat.  5 for $20.  For that, you could choose any combination of ground beef, pork, steak, chicken.  When the average price of hamburger around here is over $6/package, this was too good of a deal to pass up.  So we stocked up.  For $20, I scored about 10 meals worth of food.  I also snagged $5 in "backbucks" to use on my next purchase. 

Now, I know I may not have NEEDED that much meat at the time, but c'mon, if you can prepare a meal for your family, with meat, for about $2 a night--that's worth the jam-packed-refrigerator, right?!

With pork in hand this week, I rummaged through my refrigerator and found some fresh ginger, jasmine rice, red bell peppers and honey.  I also had some white balsamic vinegar dressing that just needs to leave my house since there is a sale on salad dressing next week ($.20 a 22 oz bottle) and I plan to stock up.

I decided to marinate the pork overnight, grill and do a rice side.  Outcome-divided.  The hubbs doesn't so much enjoy dressings of any kind, I love them.  While he might not SAY he liked it (he's stubborn that way), he sure gobbled it up quickly.  The meal is quick and easy-under 30 minutes and around 370 calories.  (400 if you want to be really safe)

Balsamic Honey Pork with Ginger Jasmine Rice

Ingredients:

2 Boneless pork chopes, marinated overnight, in 2 cups dressing and 1/4 cup honey

1/2 cup white onion

1/2 cup red pepper, finely chopped

1/2 fresh ginger, peeled and grated

2 tsp. garlic salt

1 TBS olive oil

Jasmine Rice prepared as directed

Directions:

Heat indoor grill up.  Remove pork from refrigerator and marinade, let rest about 10 minutes before placing on hot grill.  While pork is down on one side, in a large skillet, bring olive oil to heat.  Add onion and peppers, saute until onions are translucent.  Sprinkle with garlic salt and mix. Add ginger, stir once more and remove from heat.  Mix onion/pepper mixture into prepared jasmine rice. Set aside with lid covering to let flavors marry together.

Flip pork, let cook until 145-160 degrees on thermometer.  (Slightly pink, but mostly brown on inside.)  Remove from heat, let rest 2 minutes and serve.