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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use a gluten-free beer.

 

"Vegetarianism is harmless enough, though it is apt to fill a man with wind and self-righteousness."
-Sir Robert Hutchinson, British radiologist

The refrigerator light goes on...

A recipe like this is a meal in itself. It has protein, a starch and plenty of veggies. The percentages of fat, protein and carbs are balanced and it has tons of fiber. It is filling and best of all it tastes really great.

Cooking with Beer

I love cooking with beer. I use a splash of beer in a lot of Mexican / Southwestern dishes. It adds a yeasty, savory flavor that nothing else can. I generally add it early in the cooking so that the liquid reduces to intensify the flavor and the alcohol evaporates.


 

Pork Chops with Warm Tomatillo Salsa



Servings = 2 | Serving size =1 pork chop

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,3.

This recipe does not keep well.

1 bunch green onions
1 tsp extra virgin olive oil
1 rib celery (diced)
1/4 cup red bell pepper (diced)
1/2 lb tomatillos (chopped)
1/4 jalapeno pepper (minced)
1/4 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp ground cumin
1/4 tsp salt
1/2 cup beer
2 Tbsp maple syrup
2 4 ounce center cut pork chops
1 tsp olive oil
1 ear corn (shucked)
1/2 cup black beans (drained and rinsed)

Preheat oven to 350°F.

Chop the green onions reserving the green tops. Heat the olive oil in a medium sized non-stick skillet over medium heat and add the white part of the green onions, celery and bell pepper. Sauté the vegetables until soft – about 5 minutes.

Add the tomatillos, jalapeno, chili powder, cayenne, cumin and salt. Cook for about 5 minutes and add the beer and maple syrup. Toss and add the pork chops.

Place the skillet in the oven.

While the pork is cooking heat the olive oil in a skillet over medium-high heat and add the corn tossing frequently until it is lightly browned. After it is brown add the black beans and the reserved sliced green tops of the green onions. Toss until hot.

Divide the corn / black bean / green onion mixture between two plates. Top with a pork chop and divide the tomatillo salsa over the top of the meat.

Nutrition Facts

Serving size = 1 pork chop with salsa and sauce

Servings = 2

.

Amount Per Serving

Calories 516 Calories from Fat 89
  % Daily Value
Total Fat 10g 16%
    Saturated Fat 3g 15%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 62mg 22%
Sodium 384mg 16%
Total Carbohydrates 62g 21%
    Dietary Fiber 13g 51%
    Sugars 21g  
Protein 39g  
Vitamin A 31% Vitamin C 104%
Calcium 14% Iron 31%
Vitamin K 115 mcg Potassium 1915 mg
Magnesium 169 mg