Carribean Pork Chops
Prep time:  10 mins Cook time:  15 mins Total time:  30 mins
Serves: 4 servings

Ingredients
4 pork chops, fat trimmed (1" thick chops, if thicker adjust cook time )
1 tbsp EVOO

Rub: 1/2 C. Dark Brown Sugar, 1 T kosher Salt, 1/2 t. red pepper flakes (less if you don't like spicy) 1/4 t. garlic powder, 1/4 t. paprika, 1/8 t. allspice, 1/4 t. cumin
(NOTE: for more flavor add more of each spice or of the ones you prefer, I kept it very mild because I was experimenting and hubby bought expensive chops!!)

1½ cups fresh tomatoes, diced (include liquid if cutting tomatoes produces a lot of liquid)
1 fresh mango peeled and diced medium
1 Med red onion, sliced

Instructions:

Coat each chop with rub on each side and set aside
Heat a large, heavy pan on high until warm.
Add oil and heat until shimmery (but NOT burning/smoking) about 20 seconds.
Brown pork chops on each side, about 1 minute each.
Reduce heat to medium, add onions.
Stir onions and flip pork chops after 2 minutes on each side.
Add tomatoes and mangoes.
Simmer until tomatoes are soft and sauce has set up- about 5-8 minutes.
Serve on a bed of rice or rice pilaf or brown rice or pasta.

Serving size: 1 pork chop + sauce

Adapted from another Favorite: Tuscan One pan Pork Chops!!
http://sweetcsdesigns.com/one-pan-tuscan-pork-chops/

Chalupa Dinner Bowl

I think I would call this Carnitas Dinner 3 ways if it were my recipe! We made it today in the crock pot while at church and YUMMMM! I enjoyed it best as a soft taco with lettuce, guacamole, sour cream and a touch of salsa. You can make it in the taco bowl, nacho style or Soft Taco style. I made it with boneless pork roast so that I would not have to deal with the bone and it was amazing!

Chalupa Dinner Bowl


This pork-and-bean mixture is versatile. Serve it spooned over cornbread or rolled up burrito style in flour tortillas. Make hearty nachos, quesadillas, or tacos too. It can even be used as a meaty addition to huevos rancheros (fried corn tortillas topped with fried eggs and salsa).

Preparation Time: 30 minutes minutes
Cooking Time: 11 hours minutes
Other Time: 5 minutes minutes
Yield: Makes 8 servings


1 pound dried pinto beans
1 (3 1/2-pound) bone-in pork loin roast
2 (4-ounce) cans chopped green chiles
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 (32-ounce) box chicken broth
1 (10-ounce) can diced tomatoes and green chiles with lime juice and cilantro
8 taco salad shells
1 small head iceberg lettuce, shredded
Toppings: shredded Monterey Jack cheese, pickled jalapeño slices, halved grape tomatoes, sour cream, chopped avocado

Rinse and sort beans according to package directions.

Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients. Pour chicken broth evenly over top of roast.

Cover and cook on HIGH 1 hour; reduce to LOW, and cook 9 hours. Or, cover and cook on HIGH 6 hours. Remove bones and fat from roast; pull roast into large pieces with two forks. Stir in diced tomatoes and green chiles. Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened.

Heat taco salad shells according to package directions; place shredded lettuce evenly into shells. Spoon about 1 cup pork-and-bean mixture into each shell using a slotted spoon. Serve with desired toppings.

Note: For testing purposes only, we used RO*TEL Mexican Festival tomatoes and a Rival Recipe Smart-Pot slow cooker. Times may vary depending on the slow cooker used.