Curried Pork Chops with Mango Salsa

I see to be on a pork kick lately it seems.

I don't usually eat a lot of pork, but I guess this baby really likes the stuff.

A few months ago, my friend The Chef introduced me to the deliciousness that is curry powder.

Ever since then, I've been trying to find things to make using curry.

Pork is one of the perfect meats to put curry powder on.

And hey...luckily I've been loving pork lately anyway right??

I have to tell you that pairing the slightly sweet and spicy curried pork chops with a cool mango salsa with avocado for creaminess really satisfied all of my cravings.

I thought I couldn't get any better than the sweet apple and onion stuffed pork chops...but boy was I wrong.

I honestly can't decide which pork dish was better. So...my suggestion to you is to make both meals, then come back and let me know which one you liked better!

Let me tell you how to make these. Let's cook!

Start by sprinkling the curry powder evenly over the pork chops.

Toss them in a large freezer bag and pour in the fish sauce. Mix up well until the pork chops are well coated. Seal and place in the refrigerator for 2-3 hours.

When ready, place pork chops in a large skillet over medium high heat. Sear each side for about 5 minutes each.

Pour the coconut milk over the pork chops, reduce the heat, cover and cook them up until cooked through.

While the pork chops are simmering in that lovely coconut milk, throw together the salsa.

When the chops are fully cooked, place on a plate, pour some of the juice from the skillet over the pork chops. Top with the mango salsa. Serve with buttered peas and saffron basmati rice with almond slices and golden raisins.

Enjoy!!!


Curried Pork Chops with Mango Salsa

Printer Friendly Version

Ingredients:

For the pork chops

• 6 boneless pork tenderloin chops
• 1 Tablespoon curry powder
• 4 Tablespoons fish sauce
• 1/2 cup coconut milk

For the mango salsa

• 1 medium tomato, diced
• 1 mango, skinned and diced
• 1 avocado, pitted, skinned and diced
• 1-2 jalapenos, diced
• 2 Tablespoons fresh cilantro, chopped
• 1 small lime, juiced

Directions:

1. Sprinkle the curry powder evenly over the pork chops.
2. Transfer the chops into a large freezer bag. Pour in the fish sauce, close the bag and shake until the chops are well coated with the powder and sauce.
3. Place in the refrigerator to marinate for 2-3 hours.
4. After marinating, remove the pork chops and place them in a large skillet over medium high heat.
5. Pan sear each side of the pork chops until golden brown, about 5 minutes per side.
6. Pour the coconut milk over the top of the pork chops. Reduce heat to medium low and cover. Cook the pork chops, covered, about 15-20 minutes more, flipping the pork chops halfway through cooking time.
7. While the pork chops are cooking, mix all the ingredients for the mango salsa in a medium mixing bowl.
8. Serve pork chops with the extra juice from the skillet and topped with the mango salsa. 
9. Enjoy!

Santa Fe Corn and Black Bean Salsa

Do you know what I find to be completely ridiculous?? The fact that it's the end of September and it's still 90 degrees outside! I mean...does that happen? Really?? Well, obviously!

The problem is that I spent the last 5 or so years in Upstate New York. It is a different country up there for sure. Up there they have four seasons like the rest of the world except the seasons are different. Upstate New York's four seasons are: winter, deep winter, still winter and construction.

So being in a new state that has a lengthy summer is incredible to me. But I will make do with what I have and continue to enjoy yummy summer foods.

I am a lover of salsa. I have my go to salsa recipe for every day use. But sometimes there are occasions that call for something a bit more special. Enter in this Santa Fe Corn and Black Bean salsa. My mother in law found this recipe a while back and shared it with me. I believe it came from a Costco magazine. I'm sure many people have their own recipe but this is the one I use. So let's make some.

Ingredients: 1 can black beans, 1 can whole kernel corn, 1 can diced tomatoes, red onion, bell pepper, jalapeno, lime juice, cilantro and not pictured here: garlic salt.

First up! Drain and rinse your black beans...

And toss them in a bowl.

Drain the corn...

Toss it in the bowl with the black beans.

Drain the diced tomatoes...

And toss those in the bowl as well.

Dice the onion...

And toss it in the bowl with the rest.

Chop up the cilantro.

And, you guessed it! Toss it in the bowl!

Dice up your bell pepper.

Toss that into the bowl as well.

Now it's time to prepare the jalapeno, if you're into that kind of thing. Chop off both ends of that bad boy and slice it in half.

Take a spoon and scrape out the seeds and membranes from inside the jalapeno.

Now dice up the jalapeno...

And throw it in the bowl! Opa!!!!

Cut the limes in half...

And squeeze the bajeebus out of them and let all that juice rain down on the veggie mixture.

And finally! Take a spoon and mix it all together. Right before serving, add the garlic salt to taste.

Taste you say?? I don't mind if I do. Enjoy!

Santa Fe Corn and Black Bean Salsa

Printer Friendly Version

Ingredients:

• 1 (15-oz) can black beans, rinsed and drained.
• 1 (15 ¼-oz) can whole kernel corn, drained.
• 1 (14 ½-oz) can diced tomatoes, drained.
• Juice of 2 limes.
• 1/4 cup diced red onions.
• 1/3 cup chopped fresh cilantro.
• 1/2 bell pepper, diced.
• 1-2 Tablespoons minced jalapeno (to taste).
• Garlic salt (to taste).

Directions:

1. Combine all ingredients, salt to taste.

Simple Restaurant Style Salsa

Do you ever have one of those weeks? You know the ones...the ones where you feel like you haven't stopped running and you can't remember when the last time you had a moment to yourself was...

Yeah. That has been me lately.

I have never had a social calendar as full as is my current calendar. In between coffees, storytimes, game nights, cookouts, dinner parties, and my new obsession with Keeping up with the Kardashians I just have not had a moment to relax.

So what says relaxation (and summer) than a fresh batch of salsa??? I can't think of anything else!

I love salsa. Sadly, I've never found a super good jarred salsa. Luckily, I have this book called America's Most Wanted Recipes. I was extremely excited the day I found out this book had the recipe for Chili's salsa. I pretty much had to make it right away.

I've made this recipe several times and have changed a few things within the recipe just slightly but it is oh so good. It's so good that last night at game night I made and jarred some for some friends. They are almost out of salsa already!!

Do you want to know how to make it?? It's easy! You just need a food processor and me to guide you. Let's go!

First up! Grab your ingredients: a can of whole peeled tomatoes, a can of rotel, garlic salt, ground cumin, sugar, onion, jalapeno (jarred or fresh), and cilantro.

Peel and quarter your onion...

And toss it in your food processor.

Now take you jalapeno and chop off both ends...

Then slice up the jalapeno.

And toss it into the food processor with the onion.

Pulse, pulse, pulse until the onion and jalapeno are nicely diced.

Now toss in the can of whole peeled tomatoes (juice and everything).

Now dump in the rotel.

Take a handful or so (depends on how much you like the flavor) of the cilantro and toss that in too.

Now add in the garlic salt...

Ground cumin...

And sugar.

Pulse, pulse, then whirrrrrrrrrrrr....until it is all processed and pureed. You can process it as little or as much as you like depending on your chunkiness likes and dislikes.

And don't forget to taste it to see if anything needs to be added. Yum!

Simple Restaurant Style Salsa
Adapted from America's Most Wanted Recipes by Ron Douglas

Printer Friendly Version

Ingredients:

• 1 small onion
• 1 to 2 jalapenos, depending on taste (or use 1 to 2 Tablespoons jarred sliced Jalapeno)
• 1 can whole peeled tomatoes 
• 1 can rotel
• 1 handful cilantro 
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon sugar

Directions:

1. Peel and quarter onion; put in food processor.
2. Slice jalapeno; add into food processor with onion.
3. Pulse until onion and jalapeno are well diced. 
4. Add can of whole peeled tomatoes, can of rotel, cilantro, garlic salt, ground cumin and sugar to food processor.
5. Puree until salsa reaches desired chunkiness. 
6. Serve with tortilla chips and enjoy!