Friday: Homemade Pizza
Saturday: Asian Spinach Salad with Chicken Strips
Sunday: Thin NY Strip Steaks, Grilled Shrimp, baked sweet potato, salad, Wine!
Recipe: Mexican Pork Chops and Rice
I just made this up tonight and it turned out very well, so thought I would share it.
In large skillet heat a little cooking oil, brown 4 seasoned (salt, pepper) pork chops in oil on medium heat. Add one can roasted diced green chiles, 1/4 cup diced onion, one rough chopped garlic clove, 2 cups chicken broth, 1 cup canned crushed tomotoes, and one cup of uncooked rice to pan. Stir well and bring up to a boil. Reduce heat to low and cover pan tightly. Simmer for 20 minutes before uncovering. Check to see if rice is tender, it may take another 5 minutes or so. When rice is done set aside to stand for about 5 minutes. Serve with black beans.
If you like more heat you can add a tablespoon of jalapenos or other hot roasted chiles to taste. We buy our chiles by the bushel from the chile roasters in the fall and freeze them for the winter, so I used serrano's which were pretty hot.
Don't forget to check out more great menu plans over at Organizing Junkie's! I am number 496 this week, WOW!