Please leave a comment for Sweet and Spicy Pork.. Did it feed six? Did you like it? Did you love it?
4 boneles pork chops
1 pkg. taco seasoning
1 jar apricot jam
1 cup salsa
Cut pork into bite-size pieces. Mix pork and taco seasoning in plastic bag and shake well. Brown meat in pan on stove. Add jam and salsa after browning and simmer fr 15 minutes. Serve over rice or great with tortillas.
Included:
1.pork w/ taco seasoning
2.sweet and spicy sauce - jam and salsa mixture
3.brown rice
Showing posts with label Pork Chops. Show all posts
Showing posts with label Pork Chops. Show all posts
Wednesday, September 9, 2009
Wednesday, June 24, 2009
Skillet Orange Mustard Pork Chops - Shiela
Please leave a comment for Skillet Orange Mustard Pork Chops.. did it feed six? Did you like it? Did you love it?
6 boneless pork loin steaks
3/4 cup orange juice
1 1/8 teaspoon cornstarch
4 1/2 tablespoons light soy sauce
3 tablespoons prepared mustard
3 tablespoons honey
1. In non-stick skillet, brown chops on one side over medium-high heat; turn chops. 2. Stir together remaining ingredients in a small bowl to dissolve cornstarch. Pour over pork chops in skillet.3. Lower heat; simmer covered for 6-8 minutes. Serve.(Note: I skipped the first step, so if you'd like yours browned take them out of the sauce to brown and then pour the sauce over them and simmer.)
Orange Rice
4 cups water
1 cup orange juice
2 tablespoons grated orange rind
2 teaspoons salt
2 cups uncooked white rice
4 teaspoons orange juice
1. Combine water, 1/2 cup juice, orange rind and salt (2 of 3 sauce packet) in a saucepan.2. Bring to Boil.3. Add rice (3 of 3).4. Reduce heat and simmer, cover, for 20 minutes or until all liquid is absorbed.5. Drizzle 2 teaspoons juice over rice, stir well before serving.
Included in this meal:
1-Orange Mustard Pork
2-Orange Rice Sauce
3-White Rice
6 boneless pork loin steaks
3/4 cup orange juice
1 1/8 teaspoon cornstarch
4 1/2 tablespoons light soy sauce
3 tablespoons prepared mustard
3 tablespoons honey
1. In non-stick skillet, brown chops on one side over medium-high heat; turn chops. 2. Stir together remaining ingredients in a small bowl to dissolve cornstarch. Pour over pork chops in skillet.3. Lower heat; simmer covered for 6-8 minutes. Serve.(Note: I skipped the first step, so if you'd like yours browned take them out of the sauce to brown and then pour the sauce over them and simmer.)
Orange Rice
4 cups water
1 cup orange juice
2 tablespoons grated orange rind
2 teaspoons salt
2 cups uncooked white rice
4 teaspoons orange juice
1. Combine water, 1/2 cup juice, orange rind and salt (2 of 3 sauce packet) in a saucepan.2. Bring to Boil.3. Add rice (3 of 3).4. Reduce heat and simmer, cover, for 20 minutes or until all liquid is absorbed.5. Drizzle 2 teaspoons juice over rice, stir well before serving.
Included in this meal:
1-Orange Mustard Pork
2-Orange Rice Sauce
3-White Rice
Wednesday, April 1, 2009
Brazilian Feijão Preto
Please leave a comment for Brazilian Feijao Preto. Did you like it ? Did you love it? Did it feed six?
2 cups dry beans (soaked over night with a tbsp. of baking soda in 6 cups water- should reduce gas during digestion)
4 cups water
1 cup (1/2 lb) browned mild sausage
2 cups baked pork chop pieces (remove bones but leave most of the fat, this is where the flavor is)
2-3 cloves garlic minced
½ yellow onion
1 Tbsp salt1 Tbsp black pepper
Rinse the soaked beans (should be about 4 cups now) put in the crock pot. Add about 3-4 cups of water (depends on how soupy you like it). Add diced meats and seasonings. Cook on low (or high) for several hours. This can also be cooked in a pot on the stove. An easy way to do this is to put the dry beans and raw meat in the crock pot with plenty of water and turn it on high for 1-2 hours. Then turn it down to low and let it simmer all night and through the next day. I usually add the garlic, onion etc. in the late morning.
--This soupy bean dish was a staple lunch served to my husband when he was in Brazil. Everyone made Feijão Preto, and they used whatever they had to flavor it. The better off they were, the more meat they put in. The poorer families would have no meat. True to tradition we make this to use up left- overs and have never really written down a recipe before. We have learned that roast beef, pork, bacon, sausage, and hamburger taste good, ham and chicken do not. For flavor, use as much or little as you like of each, it really depends on whether you like onion or garlic more, or if you like more salt or pepper.
Basic recipe:
some black beans
a little meat
a few garlic cloves
an onion
salt and pepper to taste
serve over rice
Special rice:Aaron has seen some of the women get a little oil boiling in a pan and pour the dry rice kernels in there and stir them around, like frying them, but only for a minute. Then boil the rice like you normally would with almost twice the water. It seems to keep the rice from getting sticky.
2 cups dry beans (soaked over night with a tbsp. of baking soda in 6 cups water- should reduce gas during digestion)
4 cups water
1 cup (1/2 lb) browned mild sausage
2 cups baked pork chop pieces (remove bones but leave most of the fat, this is where the flavor is)
2-3 cloves garlic minced
½ yellow onion
1 Tbsp salt1 Tbsp black pepper
Rinse the soaked beans (should be about 4 cups now) put in the crock pot. Add about 3-4 cups of water (depends on how soupy you like it). Add diced meats and seasonings. Cook on low (or high) for several hours. This can also be cooked in a pot on the stove. An easy way to do this is to put the dry beans and raw meat in the crock pot with plenty of water and turn it on high for 1-2 hours. Then turn it down to low and let it simmer all night and through the next day. I usually add the garlic, onion etc. in the late morning.
--This soupy bean dish was a staple lunch served to my husband when he was in Brazil. Everyone made Feijão Preto, and they used whatever they had to flavor it. The better off they were, the more meat they put in. The poorer families would have no meat. True to tradition we make this to use up left- overs and have never really written down a recipe before. We have learned that roast beef, pork, bacon, sausage, and hamburger taste good, ham and chicken do not. For flavor, use as much or little as you like of each, it really depends on whether you like onion or garlic more, or if you like more salt or pepper.
Basic recipe:
some black beans
a little meat
a few garlic cloves
an onion
salt and pepper to taste
serve over rice
Special rice:Aaron has seen some of the women get a little oil boiling in a pan and pour the dry rice kernels in there and stir them around, like frying them, but only for a minute. Then boil the rice like you normally would with almost twice the water. It seems to keep the rice from getting sticky.
Friday, March 13, 2009
Crock Pot Chops
Please leave comments for Crock Pot Chops...Did it feed 6? Did you like it? Did you love it?
6 pork chops
3/4 c. ketchup
3/4 c. water
2 T. vinegar
4 T. soy sauce
a pinch of sugar
a handful of dry onioins
Mix wet ingredients and pour over the chops in the crock pot. Cook on low for 6-8 hours or on high for 3-4 hours.
Serve with rice and green salad.
6 pork chops
3/4 c. ketchup
3/4 c. water
2 T. vinegar
4 T. soy sauce
a pinch of sugar
a handful of dry onioins
Mix wet ingredients and pour over the chops in the crock pot. Cook on low for 6-8 hours or on high for 3-4 hours.
Serve with rice and green salad.
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