This and that: Pork chop

Showing posts with label Pork chop. Show all posts

Saturday, May 20, 2017

Crunchy Sweet and Sour Pork Chop ~ CIC

Easy, moist pork chops that are sweet and spicy with a slight crunch.

Potato Chips and Soy Sauce is this month's crazy ingredient challenge and I came up with an awesome recipe!

Spicy Porkchops with Pear Salsa

A spicy porkchop served with a salsa made with the crazy ingredient challenge - red pepper flakes and pears.

Made spicy porkchops with pear salsa with this month's crazy ingredient challenge - pears and red pepper flakes.

Crazy Ingredient Challenge ~ Strawberries and Mustard

Have you ever made something and it just didn't turn out the way you wanted it too? That is what happened when I made my recipe for this month's Crazy Ingredient Challenge.

Slow Cooker Apple and Onion Pork Chops

Apple season is upon us. I haven't gone picking any this year and we will see if I get any done or not. My brother has apple trees on his land and as long as the animals don't get them, I should be able to get a few picked.

The other day I had some Granny Smith Apples in the fridge and also pork chops so decided I wanted to make something with them. This is what I came up with.

Fajitas of sorts...

I am back on nights again and today when I woke up, I had no idea what I was going to make for dinner. I did need to go and get a few groceries so I though that maybe walking down the aisle of our brand new local grocery store I would come up with something and it did...
As I walked into the store the first thing I saw was this wonderful cheese display. I love cheese and as I was perusing it my eyes fell upon one of my favorite cheeses - Tillamook Cheese . There also was a new flavour - Smoked Black Pepper White Cheddar Cheese.
My mind started to churning, cheese, I had some leftover Fiesta Porkchops and I also had some Salsa Me Krazy salsa... I could make Fajitas. And that is how my dinner was born. I also thought that this would be great to keep on the Cinco De Mayo theme.

Pork Fajitas

Makes 1 fajita

1 pork chop ~ I used this recipe (sliced thin)

Mini peppers and onions sliced - I had approx 1 cup together

1 tsp oil

1/4 tsp cumin

crush red pepper to taste

1/4 to 1/2 avocado slice thin

grated cheese ~ I used Tillamook Smoked Black Pepper White Cheddar Cheese

salsa ~ I used Salsa Me Krazy medium salsa

sour cream

Tortilla - I used Garden Spinach and vegetable Tortilla

In pan saute peppers and onions in 1 tsp oil, added cumin and crush red pepper. Add pork chop and continue to saute for a few more minutes until every thing is warm.

Warm tortilla, add mixture. Top with cheese, salsa, avocados and sour cream. Enjoy.

Enjoy!

I had received my Salsa Me Krazy from a contest that I entered. This salsa tastes so wonderful, fresh and homemade. The medium has just enough heat to give it some punch without over powering the taste. On there website, it says that this salsa was made from a family recipe and made in small batches to preserve the homemade taste and is made without preservatives. I have been hording my jar for a long time, eating only a small bite at a time. But alas the jar is now empty and I will have to get some more. The company is based out of Greenwood Indiana and this just might be the excuse I need to go and vist my brother and his family in Indianapolis to buy some more.

✻ღϠ₡ღ✻ Marlys

(¯`✻´¯)
`*.¸.*✻✿*.¸.*✻ Enjoy your day....`*.¸.*✻✿*.¸.*✻

The review on Salsa Me Krazy is done on my own as I really enjoy this product and want others to know about it. I have not been given any compensation or product to promote this.

LINKS: Foodie Friends Friday

Tuesday, April 30, 2013

Fiesta Porkchops

Cinco De Mayo is celebrated this weekend on May 5th. It is a celebration of the Mexican army over France at the battle of Puebla in 1862. Now this holiday is a celebration of both Mexican culture and heritage.

I love the Mexican food and all the wonderful flavours that it holds. I am not sure that I have ever made anything Mexican, and have only eating Mexican food in restaurants, except having taco and salsa or guacamole.

This year I thought that I would try to make my own variation of Mexican type food, seeing that we were going to have a Cinco De Mayo party on Foodie Friends Friday Linky Party this weekend.

Fiesta Porkchops

I was planning on making fajitas but decided that I would just make some porkchops and stir fried vegetables. I did have some left overs so I might just make some fajitas with that. I went to allrecipes.com and adapted my recipe from Fajita Marinade III and Fajita Marinade I and this is what I came up with....

1/4 lime juice

2 tbsp olive oil

4 cloves garlic -crushed

2 tsp maggi liquid seasoning

1 tsp salt

1/2 tsp hot peppers or cayenne pepper (or more if you like it spicy)

1/4 tsp cumin

1/4 tsp fresh rosemary

1/4 tsp fresh thyme

1.5 lbs porkchops

Grind/crush garlic, rosemary and thyme. In bowl mix, lime juice, olive oil, crushed garlic, rosemary, thyme, maggi liquid seasoning, salt, hot pepper/cayenne pepper, cumin. Place porkchops in ziplock bag and add marinate. Marinade in fridge for at least 30 minutes to a couple of hours.

Cook porkchops with a small amount of marinade on hot grill for 7 minutes, flip and cook for another 7 minutes or until internal temperature reaches between 140 degrees to 165 degrees F. I used my George Foreman Grill on 4.

Cooking on George Foreman Grill

For the vegetables I used the remain marinade and heated it on the stove, stir frying peppers, onions and mushrooms until they start to turn brown and liquid was completely gone.