I served this with some leftover angel hair pasta, that I doctored up with some green onion, bacon, and cheeses.
Mango Pork Chops
- 4 pork chops
- 1 large mango, cut into slices
- 1 small onion
- 2 cloves garlic, or more to taste
- 1 teaspoon ginger
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 cup water
- salt and pepper to taste
- Peel the mango and slice. Set the slices aside. Chop onion and garlic. Mix diced mango, onion, ginger, cayenne pepper, garlic, salt, pepper and water in a saucepan. Simmer until onions are soft and mixture is thick, but not dry, about 10 minutes. Add a little more water, if necessary. Set aside.
- Coat your pork chops with some salt and pepper, and cook your pork chops as you desire – I used my rotisserie grill – cook to desired doneness.
- Serve chops with sauce spooned over and around them with slices on top.
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I have been a fan of Menus4Moms for many years, and hate that they are no longer offering their Basic Menus for free each week, so I delved into the archives to see if I could find a way to use the leftover pork tenderloin that I had in the freezer. Came across this recipe, which as I usually do, made my own adjustments to, and it was awesome! Here is what I used to make mine:
Quick Pork “Lo Mein”
1 tbsp olive oil
1 lb. cooked pork roast, cubed
2(3 oz.) pkg. pork flavored Ramen Noodles
1 3/4 cups water
2 cups frozen California Vegetable Mix
2 tsp parsley
1 1/4 tbsp soy sauce
Salt and Pepper to taste
Heat oil in wok over medium high heat. Add pork and stir fry until reheated, about 2 minutes. Break apart Ramen Noodles and add to skillet with water, seasoning packet and remaining ingredients. Bring to a boil and cook 3-4 minutes, stirring occasionally until noodles are soft.
I served the Pork Lo-Mein with Egg Drop soup. I was worried that my kids would not like the soup, but my eight year old ate tons of it! I did not use green onion in mine, but it is better that way – my kids hate them. Here is how I make mine:
Egg Drop Soup
4 cups chicken broth
1/2 cup onion, diced
1 tsp salt
dash of pepper
3 eggs, slightly beaten
Heat chicken broth, salt and pepper to boiling in saucepan. Add onions. Pour eggs mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg.
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