Men’s Fitness Australia – June 2017

Pork, Apple and Rice Bowl

SERVES 2

INGREDIENTS
½ cup wild-rice

blend
2 boneless pork

chops
Salt and
pepper
1 large apple,

sliced into 2cm

wedges

2 tbspplus2tsp
canola oil

2 tsp fresh
thyme

2 cups sliced red
cabbage

1tbsp Dijon

mustard

1 tbsp cider

vinegar

2 tbsp chopped

walnuts

DIRECTIONS

1)Placericeand

1cupwaterina

saucepan. Bring

toaboil,reduce

heat to medium-

low, and simmer

covered for 35

minutes.

2)Preheat grill

withrack10cm

from heat. Place

porkchopsona

greased baking

pan, brush tops

with oil and season

with salt and

pepper. Grill pork

4minutes.Toss

applewith1tspoil

andthyme;addto

panwithporkand

continue grilling

until meat reaches

70°, about 4

minutes. Chop pork

into 3cm chunks.

3)To s s c a b b a g e

with1tspoiland

a pinch of salt.

Place cabbage

on pan and grill

untiltenderand

darkened in spots,

about5minutes,

stirring once

halfway through.

4)Whisk together

2tbspoil,mustard,

vinegar, 1 tbsp

waterandapinch

of salt. Stir in

walnuts.

5)Divide rice

amonglarge

bowls and top

with cabbage,

apples,porkand

mustard sauce.

PER SERVING

Calories 772

Protein 48g

Carbs 59g

Fat 39g

HOT TIP

Lightly greasing

foods helps transfer

heat into the food

via conduction

to encourage even

better browning

and flavour. Patting

foods like pork

chops and fruit dry

with a paper towel

before applying oil

also encourages

tasty browning.

■DIG OUT THE

GRILLING TRAY

The slotted tray allows

excess moisture to

drainawayasfood

grills, encouraging

better browning and

crisping. For efficient

cleanup, line the

topofthepanwith

lightly greased foil

and cut slits over the

pan’sslots.Prevent

drippings from drying

up during cooking by

adding 1cm of water

to an underlying pan.

■BUY A TIMER

AND USE IT.

There’s a small

windowoftime

between great grilled

food and dinner burnt

to an ash, so don’t

rely on your own

internal clock. Get an

inexpensive timer,

usetheoneonthe

stove or pull out your

smartphone.

■ATHERMOMETER

PREVENTS

GUESSWORK.

Don’t just assume

your meats are

cooked properly.

The best plan of

attack is to eliminate

guesswork and use a

digital instant-read

thermometer to

test for doneness.

Steak should reach an

internal temp of 55° for

medium-rare; pork,

65°; and poultry, 75°.

TOOLS OF

THE TRADE

JUNE 2017 MEN’S FITNESS 99