Lemon-Basil Pork Chops with Wild Rice

SERVES 1

INGREDIENTS	MEAL MAP A	MEAL MAP B	MEAL MAP C
FRESH BASIL	¼ CUP MINCED	¼ CUP MINCED	½ CUP MINCED
GARLIC	2 ¼ TEASPOONS MINCED	2 ¼ TEASPOONS MINCED	1 TABLESPOON PLUS 1 TEASPOON, MINCED
FRESH LEMON JUICE	2 ¼ TEASPOONS, PLUS MORE AS NEEDED	2 ¼ TEASPOONS	1 TABLESPOON PLUS 1 TEASPOON
SEA SALT	¼ TEASPOON, PLUS MORE AS NEEDED	¼ TEASPOON, PLUS MORE AS NEEDED	½ TEASPOON, PLUS MORE AS NEEDED
GROUND PEPPER	⅛ TEASPOON, PLUS MORE AS NEEDED	⅛ TEASPOON, PLUS MORE AS NEEDED	¼ TEASPOON, PLUS MORE AS NEEDED
PORK LOIN CHOP,* THICK-CUT	4 OUNCES	4 OUNCES	8 OUNCES
WILD RICE	½ CUP COOKED	½ CUP COOKED	½ CUP COOKED
ASPARAGUS	2 CUPS 1-INCH PIECES	4 CUPS 1-INCH PIECES	4 CUPS 1-INCH PIECES

1. In a small bowl, combine the basil, garlic, lemon juice, salt, and pepper and mix well.

2. Coat both sides of the pork chop with the mixture and let sit for 20 minutes. Steam the asparagus in a steamer or steamer basket over boiling water for about 5 minutes, or until crisp-tender and bright green.

3. Heat a grill to medium or heat a grill pan over medium heat.

4. Grill the chop over direct heat for 5 to 6 minutes per side, or until the internal temperature reaches 145°F. Let rest for 5 minutes.

5. Season the chop with the salt and pepper and drizzle with additional lemon juice. Serve with the wild rice and steamed asparagus alongside.

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*If you don’t eat any animal products, you may substitute any vegetarian protein from the Metabolism Revolution Food List.

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