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

1. Combine the flour and spice blend.
2. Sprinkle salt and black pepper on pork chops.
3. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
4. In a cast iron or saute pan, heat the oil over medium-high heat. Add the butter.
5. When the butter is melted cook the pork chops 2-3 minutes on the first side.
6. Flip and cook until the chops are golden brown, 1-2 minutes or until it reaches 145 degrees.
7. Remove from pan and let rest 1-2 minutes. Leave the oil in the pan for a pan gravy. (see recipe below)
8. 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

1. Place pan with oil over medium-high heat add flour and whisk to combine.
2. Cook the roux for a minute then whisk in the stock or water.
3. Bring to a gentle boil then reduce to a simmer.
4. Add herbs.
5. Simmer, stirring occasionally until desired thickness is achieved. 8-10 minutes typically.
6. 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

1. Pre-heat oven to 350 degrees.
2. Lightly butter an oven proof dish.
3. 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.
4. Drain water and discard.
5. Pour rice into prepared baking dish, add butter. Cover with foil.
6. Bake for 15 minutes.
7. Remove from oven, let cool 5 minutes, remove foil and fluff with a fork.
8. 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

1. Pre-Heat oven to 400 degrees.
2. Line a sheet tray with parchment.
3. In a bowl toss together diced and sliced vegetables with oil, salt and pepper.
4. Pour onto sheet tray and bake 12-15 minutes or until you can pierce a fork into a sweet potato.
5. 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

1. Divide everything into two bowls. Pork, rice, vegetables, black beans and corn.
2. 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.
3. 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

1. In a medium saucepan, heat stock and salsa until boiling.
2. Add oregano and hominy and cook for 10 minutes.
3. Add pork and simmer for 5 minutes.
4. Remove from heat and season with salt and pepper if desired.
5. Garnish with cilantro.

Serve with accompaniments such as: radish, green onion, red onion, avocado and tortilla chips!

Enjoy!