Honey Mustard Pork Chops and Rice–Donnell Ann Bell
The recipe I’m sharing today is one of my family favorites. I love it because it’s quick and easy when you don’t have a lot of time to spend in the kitchen.
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Honey Mustard Pork Chops and Rice
4 – 6 boneless pork chops
One cup brown rice (I use Uncle Bens or Liptons)
½ cup honey mustard
Tsp. of Olive oil
In a Pyrex dish, heat olive oil and garlic, add pork chops and bake for 20 minutes. (I do this to make sure the pork is thoroughly cooked.) Heat barbecue grill and then coat pork chops with honey mustard sauce. Grill pork chops for an additional 10 to 15 minutes.
Serve with rice, salad (or on a summer afternoon I grill vegetables.) Spread aluminum foil out, adding asparagus, yellow peppers, squash and mushrooms (or your favorite veggies). Coat lightly with olive oil and a tablespoon of soy sauce) wrap inside aluminum foil and grill on the top rack (turning occasionally) for approximately 20 minutes.) Excellent combination with honey mustard pork chops.
A terrifying memory is locked deep inside her. A killer wants to keep it that way.
Nine-year-old Eden Moran thought she was saying good-bye to her mentor that fateful day in St. Patrick’s. She had no idea she’d witness the nun’s demise, or that her child’s mind would compensate. Now seventeen years later, Albuquerque cops have unearthed human remains, and the evidence points to Eden as being the key to solving Sister Beatrice’s murder. When a hell-bent cop applies pressure, Eden stands firm. She doesn’t remember the woman. Unfortunately for Eden, Sister Beatrice’s killer will do whatever it takes to keep it that way.
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