Pork Green Chile

This easy recipe comes from a great book called Dining on a Dime. If you don't already own a copy of this book, I highly recommend finding a copy.

Pork Green Chile

Ingredients:

1 lb pork roast or chops, meat removed and cubed into small pieces
10 1/2 ounce chicken broth
1 onion, finely chopped
1/4 - 1/2 tsp garlic powder
1 7-ounce can green chilies, diced
2 Tbsp flour, dissolved in water

Directions:

1. Cook the pork in a small amount of oil until just browned.

2. Add the chicken broth to the cooking pork. Stir to loosen any browned pork bits. Cover and simmer on medium heat for about 10 minutes.

3. Add the onion, garlic powder, and green chiles. Cover and simmer on low to medium-low heat for 1-2 hours, stirring occasionally.

4. Remove from heat. Mix in flour (and water) until sauce begins to thicken.


Yield: 4 servings


Notes:

The original recipe called for a 1/4 of a jalapeno, diced up fine, and a touch of salt. I decided to nix both to avoid too much heat (from the jalapeno) and too much saltiness (the broth provided enough).

This recipe could probably be easily adapted to a slow cooker if desired. Just don't worry about browning the meat first and cook it for a longer period.

The chile is best served in a bowl topped with corn chips, cheese, tomatoes, or whatever suits your fancy.

Teriyaki-Ginger Pork

Please enjoy this tasty meal that I swiped from a Cooking Light book called "The 5 Ingredient, 15 Minute Cookbook."

Teriyaki-Ginger Pork Tenderloin

Ingredients:
1 (1-pound) pork tenderloin
olive oil
1 1/2 Tbsp teriyaki sauce
1 1/2 tsp cornstarch
1/4 tsp ground ginger
dash of garlic powder
dash of black pepper
1 (6oz) can pineapple juice (roughly 3/4 cup)

Directions:
1. Trim the fat from the pork. Slice tenderloin into 1/2-inch thick slices and flatten with the palm of your hand. (Small flat pieces work best but small chunks or uneven slices are fine.)

2. Coat a large nonstick skillet with olive oil and place over medium-high heat until hot. Add pork, and cook 3 minutes on each side or until browned.

3. Combine teriyaki sauce and remaining ingredients, stirring well. (I throw it all into an airtight container and give a few good shakes to mix it up.)

4. Add liquid to pork in skillet. Bring to a boil; reduce heat and simmer 3-5 minutes or until sauce starts to thicken.


And to go along with the pork....

Curried Rice

Cook 1 to 1 1/2 cups of rice (we prefer brown rice - it's better for you) in a pot normally. Add 1/2 teaspoon curry powder, 2 tablespoons raisins, and 2 chopped green onions to the cooked rice. Stir until nicely blended.


Notes: I recommend steaming some snow peas or other green veggie to accompany this meal.

Pork Chops with Apples

This is a favorite of Kate's. I originally found the recipe in one of my old Quick Cooking magazines. I'll often use only one onion rather than two. Also, I recommend Fuji apples. Lastly, this works just as well with boneless pork chops.


Pork Chops with Apples

Ingredients:
4 bone-in pork loin chops (3/4 inch thick)
2 tbsp vegetable oil
½ tsp salt
¼ tsp pepper
2 medium onions, thinly sliced
1 large green apple, cut into thin wedges
1 large red apple, cut into thin wedges
2 tbsp Dijon mustard
1 tbsp brown sugar

Directions:
1. In a large skillet, brown pork chops in oil on each side. Season with salt and pepper. Remove from heat and keep warm.
2. In the same skillet, saute onions and apple wedges until crisp-tender.
3. Combine mustard and brown sugar; brush over chops.
4. Return chops to skillet and cook 4 minutes or until meat juices run clear.

Yields 4 servings