A Pre-Night Class Feast! (Maple-glazed pork chops and spinach pilaf)

This may have been the best meal I’ve ever eaten.  No joke, I was so happy with the way this entire thing turned out, that I came home from my night class and started to snack on the cold, refrigerated leftovers.  I have absolutely no shame.

My concerned parents have recently been questioning my protein intake, and I was interrogated by both my mom and dad a few days ago on the phone, about whether I was eating eggs, peanut butter, cheese, ANYTHING.  My answer: a hesitant “sort of.”  To convince my dearest parents that I was, in fact, not going to shrivel away from a protein deficiency, I decided to splurge on some meat.  Kind of craving pork chops, I bought a package of four from the grocery store, for about $8.  Eight dollars may not seem like much to the average spender, but considering I bought the cheap, almost expired $2 meat last year, this is a definite step up.

I also wanted to get rid of the extra spinach I had from my salad a few days ago, and was desperate to find a recipe that was not some sort of pasta dish.  I struck gold when I found this Spinach Pilaf recipe on the Canadian Living website.  Having never made a pilaf with rice before, I was kind of nervous as to how this one would turn out.  I halved the recipe (to make 2 servings) and the only alteration I had to make was to add an extra 1/4 cup of vegetable stock.  My roommates will vouch for me in saying it was delicious!!  Mmm, just typing this post I am tempted to sneak upstairs and grab a spoonful (I wrote this at night, at which time I had already brushed my teeth, major logistics fail).

For the pork I used CL’s Maple-Glazed Pork Chops recipe, since I needed a fast garnish so I wouldn’t be late for my night class.  Finally, I attempted to make some sort of vegetable packet with farmer’s market carrots and zucchini.  Due to poor planning and my impatience, the carrots were still a little crunchy, but the rest was amazing!

I definitely suggest the two recipes listed above for students!  Such an easy meal, yet super impressive once plated and served (yes, the “bed of spinach” is for decoration, don’t roll your eyes at me).

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