Since Washington State has been on a shelter order since March 24, 2020, Scott and I have been trying to stay on the boat each weekend. It’s the only way we can stay sane these days.
Typically, I like to make simple and easy to prepare dinners when we’re on the boat, especially when the weather is nice. That’s because we typically are watching the sunset and I want to spend as much time upstairs enjoying the view, rather than cooking in the galley.
Have everything prepared ahead of time
Last weekend I decided to make one of my dad’s favorite meals – Asian marinated pork loin chops with stir fried veggies. This is super easy and if you have everything prepped ahead of time, then dinner will be ready in about 8 minutes.
Be sure to marinate the pork loin chops at least 4 hours. Another tip I have is, separate the cauliflower from the rest of the veggies. It will take the longest to cook, so start cooking it first.
This meal is so versatile that you can add or swap out any ingredient you wish.
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Print Recipe
Asian Marinated Pork Chops with Stir Fried VeggiesYum
This is a family favorite dinner and very easy to prepare on a boat. The pork loin chops are super flavorful and the veggies offer an array of flavors and textures.
Mix all of the marinade ingredients in a medium bowl. Place pork chops in a ziplock bag and add marinade. Marinate for at least 4 hours and no more than 6.
These are best cooked on a grill. Light the grill to medium high and cook on each side about 3 minutes. You will want to start your veggies before the pork, as they will take a bit longer.
Stir Fried Veggies
In large saute pan, wok or skillet, heat the canola oil over high heat. Add cauliflower and cook for about 2- 3 minutes. Add all remaining veggies except water chestnuts and green scallion tops and stir frequently. Cook for about 5-6 minutes.
In a small bowl, mix soy sauce with sesame oil. Add to the skillet with water chestnuts and green scallion tops. Serve immediately.
Scott and I have been trying to eat less carbs lately and I recently made Thai Pork Noodles for dinner. When I first stumbled up the recipe, it was a salad and it was supposed to be eaten cold or at room temperature. No thanks. So I added some of my own ingredients and noodles, which we had hot.
While many no carb diets, like the Keto diet are high in fat, I’m not a fan of lots of high fat foods. This dish is perfectly balanced and works well for everyone.
It’s been so hot and smokey in Seattle this past month and the last thing I want to do is stand in a hot kitchen slaving over the stove. Because of the smoke, we haven’t been spending much time on the boat this month. This is a quick dish to make and very hearty. You can certainly add some of your own favorite ingredients or spices. In hindsight, I would have added some Thai chili peppers for some added spice.
I wanted to add glass noodles and our grocery store, only had sweet potato glass noodles by Chung Jung One. I used two packages and they worked great! Plus they are gluten free!
Please share with us some of your favorite low carb dinner recipes! We’d love to hear from you.
Heat canola oil in a skillet and add ground pork. Season with salt and pepper and break up in the skillet. Begin to brown the meat and add the white part of the green onions and peppers. Cook until tender.
Cook glass noodles as instructed. Drain, don't rinse.
Add the mirin and cook for about 5 minutes until reduced slightly. Add the soy sauce and cook for about 2-3 minutes. Add the spinach and cook until slightly wilted.
Gently add the glass noodles and blend with the pork mixture. Top with dry roasted peanuts and sliced green scallions and serve immediately.
There are many recipes out there for jerk sauces and I have tried many of them. Since Scott and I travel to the Caribbean every year, I know the flavor I am wanting and none of the recipes I ever tried mimicked what we had in the Caribbean.
Finally, we met a cook in Jamaica that gave me his secret recipe, which is very rare. I’ve made some slight changes to it (for example, I don’t use cinnamon sticks in my blender) to finally get the flavor I want.  It’s the real deal and awesome!
I love to pair this recipe with many of my Caribbean recipes such as my Caribbean Slaw and Black Bean Salad.
Puree all of the jerk sauce ingredients in a blender until smooth. The sauce will be very green.
Pork Chops & Sweet Potatoes
Pour the jerk sauce into a zip lock bag and marinate the pork chops for up to 24 hours.
Pre-Heat Grill to med-high.
Remove the pork chops from marinade and bring to room temperature for about 20 minutes before grilling.
Meanwhile, peel the sweet potatoes and slice into 1" slices. Place potatoes in cool water and bring to a boil. Boil for about 10 minutes until they are slightly tender, but not falling apart. Strain potatoes and brush them with olive oil. Sprinkle Emeril's Essence spice and kosher salt on all sides.
Grill pork chops on medium high for about 10 minutes or until internal temperature is 135º.
Grill sweet potatoes for about 3 minutes are on each side. Serve immediately.
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