Arugula-Basil Rice Pilaf

This is the second part to my pork chop post this week. The recipe is from Rachael Ray’s 365: No Repeats Cookbook. It went nicely with the balsamic-glazed pork but it can also be served with other dishes. Serves 4.

1 6-0unce box of rice pilaf mix
1 tablespoon of butter

1 3/4 cup of water

2 cups trimmed and chopped arugula

15 to 20 fresh basil leaves, shredded or torn

In a medium pot over high heat, combine the butter and water. Cover and bring to a simmer. Add the rice and flavor packet, stir and combine. Reduce the heat and cook for about 18 minutes, covered.

When the rice is done, fluff it with a fork. Add the basil and arugula and serve.

Balsamic-Glazed Pork Chops

This was served with Arugula-Basil Rice Pilaf, recipe will follow later this week. I haven’t used this cookbook in about 8 years. I almost forgot about it. It’s Rachel Ray’s 365: No Repeats. Her quick 30 minute meals!

3 tablespoons of extra-virgin olive oil

4 i inch thick pork center-cut pork loin chops ( I used what I had on hand, bone-in pork chops)

salt and freshly ground pepper

1 small onion chopped

1 sprig of fresh rosemary chopped

3 garlic cloves chopped

1/4 cup of balsamic vinegar

2 tablespoons of honey

1 cup of chicken stock or broth

1 tablespoon of fresh thyme chopped

2 tablespoons of cold butter

Add 2 tablespoons of olive oil to skillet and heat over medium high heat. Season the pork chops and add to the pan. Cook for 5 minutes on each side. Place the chops on a plate and cover with foil.

Add the remaining olive oil to the pan and add the onions, rosemary and garlic. Saute for about 5 minutes. Add the balsamic vinegar, honey and chicken stock. Cook until the liquid has reduced by half. Turn off heat and add the butter. Swerve the butter around, once melted add back the pork chops and spoon over the glaze.


Brie Cheese

This is such a quick and delicious appetizer. I got the idea from a recipe I saw online and from a local grocery store that was selling this Gromley’s Apple Topping. I cut out the top rind and placed chopped walnuts on top. I baked it in the oven at 350F for about 30 minutes then I shut off the oven and spooned the apple topping on top. Placed it back in the oven to warm up for about 10 to 15 minutes. Serve with crackers or toast.

Mozzarella Salad

I love making this salad for small dinner parties. I make it a day before with the dressing in a small plastic container and store both in the fridge till serving time. It is courtesy of Rachael Ray.

Here’s the link:


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