One Dish Pork Chops with Dirty Rice

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Pork chops with dirty rice recipe picture

Pork chops with dirty rice recipe picture 2

One dish recipes are always appealing to me and the combination of chorizo sausage and pork chops just added to the appeal. This One Dish Pork Chops with Dirty Rice is a fairly simple recipe that doesn’t require a lot of prep or cooking time.

One Dish Pork Chops with Dirty Rice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 ½ cups low sodium chicken broth
  • 1 cup long grain white rice
  • 4 bone in pork rib chops (I used an assorted variety pack because thats is all that was available)
  • salt
  • pepper
  • 1 tablespoon vegetable oil
  • 4 ounces chorizo sausage (this is the smoked version – cut in half length wise and the cut into ¼ pieces crosswise)
  • 1 small onion (chopped)
  • 1 bell pepper (shopped)
  • 6 garlic cloves (crushed and minced)
  • ¼ teaspoon dried thyme
  • ¾ teaspoon Cajun spice blend
  • 3 green onions (sliced thin)
Instructions
  1. In a medium size microwavable bowl mix together the rice and 1 ¼ cups chicken broth; cover. Microwave on high for 10 minutes or until liquid is absorbed; fluff with a fork.
  2. Pork chops with dirty rice recipe prep picture 1
  3. While rice is cooking season pork chops generously with salt and pepper. In a 12 inch skillet using the oil brown the chops on one side for 4 – 6 minutes; set chops aside on a plate.
  4. Pork chops with dirty rice recipe prep picture 2
  5. Reserve about 1 tablespoon of fat in the skillet and cook the onion, red pepper, and sausage until vegetables are softened. Mix in the thyme, Cajun seasoning, and garlic and continue cooking for about 30 seconds or until fragrant. Stir in the remaining chicken broth stirring any dripping from the bottom of the pan; and then mix in the precooked rice.
  6. Pork chops with dirty rice recipe prep picture 3
  7. Arrange the pork chops on top of the rice mixture, cover, and cook on low heat for 8 – 10 minutes or until pork chops are 145F and the rice is tender.
  8. Pork chops with dirty rice recipe prep picture 4
  9. Remove pork chops to a serving platter, cover with aluminum foil, and let rest for 5 minutes. (when removing the chops scrap any rice sticking to the chops back into the pan)
  10. Add the green onions into the rice mixture and serve with the chops; Enjoy.

Adapted from Cooks Country

Pulled Beef for Tacos Recipe

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Pulled Beef for Tacos Recipe 

This is not your average taco. This Pulled Beef for Tacos Recipe was so good I almost ate the beef roast before it got into the taco shells. Included here is the basic recipe for the slow cooker pulled beef; I have pretty much left it up to you; to top it, with your desired condiments. I used the standard toppings consisting of, shredded lettuce, diced tomatoes, salsa, and topped it with shredded provolone cheese. This is a mildly seasoned recipe, so season it to taste if you want to turn up the heat. Another nice feature about this recipe is, you can set it and forget it, because it’s a slow cooker recipe. Treat your family to this Pulled Beef for Tacos Recipe; you and your family will love it. Enjoy

 

slow cooker toco beef pulling beef pulled beef and chopped tomatoes beef tacos

 

Pulled Beef for Tacos Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 (2 lb.) boneless beef roast
  • 1 Tablespoon canola oil
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1 Tablespoon tomato paste
  • ¾ cup beef broth
  • ½ teaspoon parsley
  • 2 teaspoon chili powder (I use a hot version)
  • 1½ teaspoon cumin
  • ½ teaspoon cayenne (or to taste)
  • ½ teaspoon paprika
  • ½ teaspoon oregano
Instructions
  1. Heat a large, over medium high heat, and add the oil. Sprinkle the
  2. Beef roast liberally with salt and pepper. Once the oil is hot, add the roast to the pan and
  3. brown on all sides.
  4. Place in the Crock pot or slow cooker.
  5. Using the same pan, add the onion and cook for about 2 minutes before stirring in the garlic and tomato paste. After another minute, stir in the beef broth and spices along with any browned beef scraps left in the pan.
  6. Then pour the seasoned broth and onions over the top of the roast.
  7. Cook on low for 8-10 hours. Remove the roast, and shred with a fork. Then return the shredded beef to the slow cooker
  8. (To soak up any extra liquid, you can turn the slow cooker or Crock pot to high for a little bit after shredding the beef.-I did not find this step necessary, but it might depend on the beef cut.)

 

 

Southwestern Chicken Scaloppini Recipe

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Southwestern Chicken Scaloppini Recipe

 

This Southwestern Chicken Scaloppini Recipe is so simple it just amazed me. This recipe creates some tender juicy chicken along with some really good gravy. I debated whether I should serve this chicken with long grain white rice or mashed potatoes, and I opted in on the mashed potatoes. The recipe calls for hot sauce, but I didn’t use it, because I really did not want the heat. You can spice this up as much as you want, but I thought the recipe was real good the way it is. So if you looking for chicken tonight, give this Southwestern Chicken Scaloppini Recipe a try; it’s really good. Enjoy

 

Southwestern Chicken Scaloppini Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 boneless skinless chicken breasts (about 1¼ lb)
  • ½ cup all-purpose flour plus 2 teaspoons
  • 2 teaspoon ground cumin
  • ½ teaspoon salt
  • 1 1/ 2 tablespoons canola oil
  • 1 cup chicken broth
  • ¼ teaspoon red pepper sauce or to taste (optional)
  • 4 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro
Instructions
  1. Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of meat mallet until about ¼ inch thick. Repeat with remaining chicken. Cut chicken into smaller pieces if desired.
  2. In shallow dish, mix ½ cup flour, cumin and salt. Coat chicken with flour mixture.
  3. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 3 to 5 minutes on each side or until golden brown and no longer pink in center. Remove chicken from skillet; cover to keep warm.
  4. In small bowl, stir 2 teaspoon flour mixture into broth. Gradually stir broth mixture and red pepper sauce into skillet. Heat to boiling; stir in lime juice and cilantro.
  5. Serve sauce over chicken with mashed potatoes or rice

 

Southwestern Chicken Scaloppini