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

Kahlua Pork and Crunchy Caramel Apple Pie

KAHLUA PORK IN A SLOW COOKER

1-6 pound boneless pork butt

1 1/2 tablespoons Hawaiian sea salt

1 tablespoon hickory liquid smoke

1. Pierce pork all over with a carving fork. Rub salt then liquid smoke all over meat. Place roast in a slow cooker. 2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. 3. Remove meat from slow cooker, and shred. 4. Serve.

This pork is so easy. I served it with a pineapple-marshmallow-mandarin orange salad, a green salad, rice, Rhodes rolls and maple butter. 

CRUNCHY CARAMEL APPLE PIE

Serves: 10

Pastry for a single deep-dish pie shell

1 cup sugar

6 tablespoons flour

2 teaspoons cinnamon

1/4 teaspoon salt

12 peeled and thinly sliced applesauce (I use half sweet apples and half tart apples)

1 1/2 cups packed brown sugar

3/4 cup flour

3/4 cup quick cooking rolled oats

3/4 cup cold butter

3/4 cup caramel ice cream topping

3/4 cup chopped pecans

1.    Prepare pastry for a deep-dish single-crust pie. (In a hurry use a refrigerated pie crust such as Pillsbury) 2. Place in deep dish pie plate and trim and crimp the edge. 3. In a large mixing bowl, stir together the 1 cup sugar, 6 Tablespoons flour, cinnamon and salt. 4. Add peeled apple slices and gently toss until they are well coated. 5. Transfer mixture to pie shell, pile high and push down a bit. 6. For Crumb Topping: Stir together brown sugar, 3/4 cup flour and oats. 7. Using a pastry blender, cut in the butter until topping resembles coarse crumbs. 8. Sprinkle over apple mixture and press down, covering the apples completely. 9. Place cookie sheet under pie to prevent dripping and Bake at 375 degrees for 50 minutes until golden and bubbly. 10. Remove from oven. 11. Drizzle generously with caramel topping and sprinkle with chopped pecans. 12. Cool on a wire rack and serve. 13. Add vanilla ice cream on the side, if desired.

  

Shared by Julie