1 garlic clove, minced
¼ cup pomegranate juice
2 tsp chopped fresh rosemary
2 tsp orange zest
1 ¼ lbs boneless pork chops, cut into 1½-inch pieces
12 oz steam-in-bag frozen whole green beans
8.50 oz microwaveable quinoa & brown rice with garlic
1
In large bowl, whisk garlic, pomegranate juice, rosemary, zest and ½ teaspoon salt; add pork, toss gently and let stand 30 minutes. Soak 4 (9¾-inch) wooden skewers in water 20 minutes.
2
Preheat oven to 450°. Spray rimmed baking pan with cooking spray. Thread pork onto skewers; place on prepared pan. Bake skewers 10 minutes or until internal temperature reaches 140°.
3
Preheat broiler to high. Broil skewers 2 minutes or until golden brown and internal temperature reaches 145°, turning once.
4
Prepare green beans and quinoa & brown rice as labels direct; serve with pork skewers.
Chef Tip: Customize this recipe by replacing pork with chicken, shrimp or even steak.
Ingredients
1 garlic clove, minced
¼ cup pomegranate juice
2 tsp chopped fresh rosemary
2 tsp orange zest
1 ¼ lbs boneless pork chops, cut into 1½-inch pieces
12 oz steam-in-bag frozen whole green beans
8.50 oz microwaveable quinoa & brown rice with garlic