Pork Chops with Black Bean Salsa

Pork Chops with Black Bean Salsa

Better Homes and Garden

Ingredients
4 pork loin chops, cut 1 ¼ inches thick
1 teaspoon Jamaican jerk or Cajun seasoning
1/8 teaspoon black pepper
2/3 cup corn relish (see recipe below)
½ of a 15-ounce can black beans, rinsed and drained
1 ½ teaspoons lime juice
¼ teaspoon cumin
sliced avocados for garnish (optional)

Directions

Preheat broiler (or grill).  Trim fat from meat.  Rub seasoning and black pepper onto both sides of chops.  Place pork chops on the unheated rack of broiler pan.  Broil 3 to 4 inches from the heat for 10-15 minutes or until done (160 degrees), turning the meat over after half the cook time.

Meanwhile, for salsa, combine corn relish, beans, lime juice, and cumin.  Serve chops with salsa and if desired, sour cream or avocados.

Corn Relish II

http://allrecipes.com/recipe/corn-relish-ii/

Ingredients

2 cups fresh or frozen corn
2 cups chopped onions
2 cups chopped tomatoes
2 cups chopped seeded cucumber
1 large green pepper, chopped
1 cup sugar
1 cup cider vinegar
1 1/2 teaspoons celery seed
1 1/2 teaspoons mustard seed
1 teaspoon salt
1/2 teaspoon ground turmeric

Directions

1. In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator for up to 3 weeks.

Notes - To make the corn relish I have omitted the cucumber because I didn't have it or substituted a red pepper for green.  I freeze the corn relish I am not using and then just thaw out a portion for the next time I make this dish.

You can also grill the pork chops outside.  Be careful not to overcook under the broiler or grill, because once the chops dry out, they get chewy.

Shared by Alisha

Two Salads and a Dessert

Greek Salad
Bag of Spinach
1/2 head of lettuce of your choosing (so far I have tried iceberg, romaine, and a spring mix)-all great
Chicken (I have been buying roasters from Costco)
1/4 cup feta (or more depending on if you want more or not)
1 English cucumber
1-2 roma or heirloom tomato-cut in wedges
Kalamata olives (optional-if you use these rough chop them and make sure there are no seeds in them then place on top of salad)

Grape seed Vinaigrette:
3 tbsp Grape seed oil
1 tbsp white wine vinegar (although red wine vinegar would be good as well, in my opinion)
1 tsp Dijon mustard
Salt and pepper to taste

Cut the lettuce of your choosing into appropriately sized pieces and mix with the spinach. (I chop the spinach so my kids eat it) Peel the chicken from the roaster and quickly chop it up. Peel and slice your cucumber and place that around your bowl. Place the wedges of tomato around your bowl as well. Sprinkle the feta on top.

Lately I have been making my own vinaigrette for my salads. This one is on the back of the grape seed oil can (I didn't put as much oil in it though). I take a pint sized mason jar and place the ingredients inside. Screw the lid tight and shake. (Addie shakes it for me and she has a great time doing that) Then drizzle it over the whole salad or spoon it out for your own servings. I didn't put any sugar in it and this salad is a nice savory salad. If you want something sweeter, then place some Splenda in it; or whatever sweetener you would like (yes that totally works).

Steak Salad
Flank steak
Bag of spinach
Bag Spring Mix of lettuce
1/4 cup of feta
Tomato- cut into wedges

Balsamic Vinaigrette:
3 tbsp olive oil
1 tbsp balsamic vinegar (I always use 2 though because I REALLY love balsamic vinegar)
1 tsp Dijon mustard
Salt and pepper to taste
1 tsp brown sugar or your choosing of sweetener

I grill the flank steak with for about 5-7 minutes on each side then let it sit under foil for about 10 minutes. This grill time is also dependent on how you liked your meat cooked (there is no need for over-cooking your meat). While that is on the grill (or in a pan on your stove), start by prepping your salad. This salad I chop the spinach and the spring mix together. I only do a few chops (these items are pretty delicate). Then top with feta and place the tomatoes around your bowl. Your steak should be nearly ready to rest at this point. Get out your mason jar and mix the ingredients for the dressing together. Let your steak rest. It needs to cool for many reasons, so let it rest. Also, you don't want hot meat on your feta-that isn't good. After is rests take your knife and make nice, THIN, slices. Place on top of your salad. Now pour that dressing over the whole bowl and divide it up.

These salads made enough for my two oldest who are 9 & 6 and Doug and I. I know that salads aren't typically a main dinner item, but with these meats they are filling. For the Greek salad you could also get some garbanzo beans or chickpeas and toss in there as well. I don't like to use the stove during the summer because it makes the house too hot. I tend to grill about 90% of my meals during the summer because I don't care if the outside heats up- it's usually hot outside anyway.

Grilled Peaches
8 peaches-sliced and pit removed
Honey
1/4 cup Fat free cream cheese
1/4 cup Low fat Greek yogurt or regular yogurt
1/4 tsp Cinnamon (optional)

When buying peaches for this recipe you want them ripe and still just a little firm. If they are too squishy it will mush on the grill. Place the peaches on low or on indirect heat and cook for about 2-4 minutes. Place the cut side down on the grill. Mix cream cheese and yogurt together. You can put a little bit of honey or cinnamon in that mixture as well. Take the peaches off the grill and quickly place 1 tbsp of mixture in the center of the peach. Drizzle the honey over the top. The warm peach will melt the honey. Enjoy a really healthy dessert even your kids will love.

Submitted by Shasta

Hellmann's Smokin' Succulent Grilled Pork Chops

1 cup Hellmann's Mayonnaise
2 Tbsp. lime juice
2 Tbsp. chopped fresh cilantro
2 cloves garlic, finely chopped
1 tsp. chipotle chili powder
8 pork chops

Blend first five ingredients. Reserve 1/2 cup; set aside. Grill pork, brushing with 1/2 cup of mixture until done. Serve with reserved 1/2 cup.

Submitted by Lyndsey: We love to eat this with corn on the cob and fresh fruit. It's also good with the Fresh Salsa recipe below and some tortilla chips. It is such a good and fast summer meal.


Fresh Salsa
1 11oz can corn drained
1 cup chopped cilantro (I use half)
1/2 cup chopped red onion
3-5 Roma tomatoes chopped
1 jalapeno seeded and chopped (wear latex gloves while touching)
1 red bell pepper chopped
2 tsp minced garlic
1 11oz can black beans, drained
2 large avocados

Dressing
1 Tbsp salt
3/4 tsp cumin
6 Tbsp lime juice
2 Tbsp vegetable oil
2 Tbsp Cider vinegar

Serve with Tortilla chips.