Green Enchilada Pork Chili Total time: 45 min Makes: 8 servings, 1 cup each What You Need 1/4 cup Zesty Italian Dressing 1-1/2 lb. pork tenderloin, cut into bite-size pieces 1 onion, chopped 2 cloves garlic, minced 1/4 cup chopped fresh cilantro, divided 2 cans (15 oz. each) pinto beans, rinsed, div…
One Pan Apple Pork Chops
4 thick cut pork chops
2 Tbsp vegetable oil
a sprinkle salt and pepper
1 med onion
2 med apples
2 Tbsp butter
1 Tbsp brown sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
1 tsp chicken or vegetable bouillon
1 cup water
Heat the vegetable oil in a heavy skillet over medium-high heat. While the skillet is heating, open the pork chops and season one side with salt and freshly ground black pepper.
Once the oil is hot (it should look wavy or ripply) place the chops in the pan, seasoned side down. Season the other side and let the chops cook undisturbed for 5-7 minutes or until the bottoms form a nice brown crust. If your chops are sticking to the pan, that means they have not formed a crust yet. They will “let go” once the crust forms. Flip the chops and cook the second side in the same manner. It should take 5-7 minutes for each side.
While the chops are searing, thinly slice the onion. Wash, core and slice the apples into thin wedges. Once the chops have seared on both sides, remove them from the pan and add the apples, onion and butter. Stir and cook for about five minutes or until the apples and onions begin to soften.
Add the bouillon, water, brown sugar, cinnamon and nutmeg to the skillet with the apples and onions. Stir until everything is mixed together then return the chops to the pan. Nestle the chops down in the mixture, making sure some onions and apples are on top of the chops.
Simmer the chops in the apple/onion mixture for about 10-15 minutes or until the liquid has reduced by half. Stir occasionally, moving the apples and onions around so they all have a chance to simmer and soften. Serve each chop with apples, onions and sauce spooned over top.
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Green Enchilada Pork Chili
Total time: 45 min
Makes: 8 servings, 1 cup each
What You Need
1/4 cup Zesty Italian Dressing
1-1/2 lb. pork tenderloin, cut into bite-size pieces
1 onion, chopped
2 cloves garlic, minced
1/4 cup chopped fresh cilantro, divided
2 cans (15 oz. each) pinto beans, rinsed, divided
1 jar (16 oz.) green salsa
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1 cup frozen corn
2 cups coarsely crushed tortilla chips
1/2 cup Sour Cream
1/2 cup Mexican Style Finely Shredded Four Cheese
Heat dressing in Dutch oven or small stockpot on medium-high heat. Add meat, onions, garlic and 2 Tbsp. cilantro; cook 6 to 8 min. or until meat is done, stirring frequently. Meanwhile, mash half the beans in small bowl.
Add mashed beans, remaining whole beans, salsa, broth and corn to meat mixture in pan; mix well. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally.
Place 1/4 cup chips in each of 8 serving bowls; top with chili, sour cream, cheese and remaining cilantro.
Nutritional information per serving
Calories 340 , Total fat 11g , Saturated fat 4g , Cholesterol 60mg , Sodium 930mg , Carbohydrate 35g , Dietary fiber 8g , Sugars 3g ,
Protein 26g ,
Vitamin A 6%DV , Vitamin C 6%DV , Calcium 10%DV , Iron 15%DV .
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