Meal #1, 2, 3: Pork Chops
Serves 4
Ingredients
- 8 boneless pork chops
- Kosher salt
- Fresh ground black pepper
- 1 tablespoon any spice blend you like
- 1 ½ cups all-purpose flour
- ¾ cup canola oil (or any lighter oil for frying, avocado, sunflower, etc.)
- 2 tablespoon butter
Method
- Combine the flour and spice blend.
- Sprinkle salt and black pepper on pork chops.
- Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
- In a cast iron or saute pan, heat the oil over medium-high heat. Add the butter.
- When the butter is melted cook the pork chops 2-3 minutes on the first side.
- Flip and cook until the chops are golden brown, 1-2 minutes or until it reaches 145 degrees.
- Remove from pan and let rest 1-2 minutes. Leave the oil in the pan for a pan gravy. (see recipe below)
- Wrap and refrigerate 4 chops for future bowls and pozole.
*Bake Option: 375 degrees for 25 minutes or until internal temperature reaches 145 degrees
Pan Gravy (Meal #1)
Yield: 1 cup gravy
Ingredients
- 2 tablespoons oil from frying the chops
- 3 tablespoons flour
- 1 ½ cups stock or water
- 1 teaspoon herbs of your choice
- Kosher salt
- Fresh cracked black pepper
Method
- Place pan with oil over medium-high heat add flour and whisk to combine.
- Cook the roux for a minute then whisk in the stock or water.
- Bring to a gentle boil then reduce to a simmer.
- Add herbs.
- Simmer, stirring occasionally until desired thickness is achieved. 8-10 minutes typically.
- Season with salt and pepper.
Boiled/Baked Rice (Meal #1, 2)
Yield: 4 cups cooked rice
Ingredients
- Butter for baking dish
- water or broth
- 2 cups white rice
- 1 tablespoon cold butter, cut into two pieces
Method
- Pre-heat oven to 350 degrees.
- Lightly butter an oven proof dish.
- Place rice and enough water to cover rice in a saucepan and cook over medium high heat until it boils, and the rice is al dente, soft on the outside, hard in the middle, 4-6 minutes.
- Drain water and discard.
- Pour rice into prepared baking dish, add butter. Cover with foil.
- Bake for 15 minutes.
- Remove from oven, let cool 5 minutes, remove foil and fluff with a fork.
- Reserve half of the rice for future rice bowls (recipe below)
Baked Vegetables (Meal #1, 2)
Serves 4
Ingredients
- 1 peeled and diced sweet potato
- 1 peeled and diced onion
- 1 zucchini sliced into thick medallions
- 1 head broccoli, chopped
- 2 carrots, sliced into thick medallions
- 2 tablespoons butter
- 2 tablespoon oil
- Kosher salt
- Fresh cracked black pepper
Method
- Pre-Heat oven to 400 degrees.
- Line a sheet tray with parchment.
- In a bowl toss together diced and sliced vegetables with oil, salt and pepper.
- Pour onto sheet tray and bake 12-15 minutes or until you can pierce a fork into a sweet potato.
- Remove from oven and separate half to cool to package up and use for a future bowl.
Meal #2: Pork Rice Bowl
Yield: 2 Servings
Ingredients
- 1 cup chopped pork (1-2 chops), heated up.
- 2 cups pre-cooked rice
- Baked vegetables from previous recipe
- ¼ cup black beans, heated up
- ¼ cup roasted corn, heated up
- 2 tablespoons of your favorite dressing or sauce
Optional: 1 ripe avocado, peeled and sliced, ½ medium red onion diced, sliced green onion
Method
- Divide everything into two bowls. Pork, rice, vegetables, black beans and corn.
- Add optional ingredients or whatever you want to add from your crisper! I used black beans and corn, avocado, red onion, green onion and an enchilada sauce for a Mexican bowl.
- Top with your favorite sauce.
Meal #3: Green Pozole Stew
Yield: 6 servings
Ingredients
- 6 cups stock (whatever is fine)
- 1 cup salsa verde (green chile salsa)
- 1 tablespoon oregano
- 2 15-oz cans hominy, drained
- 2 cups cubed pork previously made (1-2 chops)
- ½ cup cilantro
- Kosher salt
- Freshly ground black pepper
Method
- In a medium saucepan, heat stock and salsa until boiling.
- Add oregano and hominy and cook for 10 minutes.
- Add pork and simmer for 5 minutes.
- Remove from heat and season with salt and pepper if desired.
- Garnish with cilantro.
Serve with accompaniments such as: radish, green onion, red onion, avocado and tortilla chips!
Enjoy!