bevkile

These recipes really appealed to me. I like to buy my boneless pork loin when it is on sale. I slice it into portions, some thick and some thin, and freeze it. Also a small roast. There is just DH and I. Made the Cajun recipe for company dinner. It was great.



CAJUN PORK WITH SPICY BEANS
GOOD FOOD FAST
2 teaspoons Cajun spice mix
4 boneless pork chops (about 1 1/4 pounds)
1 tablespoon olive oil
1 red onion, chopped
1 sweet red pepper, chopped
1 can (19 ounces) black beans, drained (do not rinse)
1 can (8 ounces) no-salt-added corn niblets, drained
2 tablespoons barbecue sauce
Cooked brown rice, as acommpaniment

Sprinkle 1 teaspoon spice mix on both sides of chops.
Heat oil in nonstick skillet over medium heat.
Add chops; cook 3 minutes. Turn over. Add onion
and pepper around meat; cover and cook 7 minutes
or until pork is almost cooked in center.
Stir in remaining 1 teaspoon spice mixture;
cook 1 minute. Add black beans, corn and
barbecue sauce; simmer 2 to 3 minutes or
until heated through.
Serve with quick-cook brown rice.
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PORK MARSALA
GOOD FOOD FAST
4 boneless pork loin chops (about 1 1/4 pounds), trimmed
1 tablespoon olive oil
1 small red onion, chopped
1/3 cup dry Marsala
1 1/2 cups hot cooked white rice

Place boneless pork loin chops between 2 sheets of
waxed paper. Pound with meat mallet or rolling pin
to 1/4-inch thickness. Season with salt and pepper, to taste.
Heat oil in large skillet over medium-high heat.
Add pork; cook until browned on both sides and
cooked through, about 6 minutes, turning once.
Transfer to platter; keep warm.

Add onion to the same skillet used to cook
boneless pork chops. Cook onion over medium-high
heat, until golden and tender, about 2 to 3 minutes.
Add the Marsala to the onion; bring to boiling,
scraping up any browned bits from bottom of skillet.
Remove skillet from the heat. Spoon sauce over
boneless pork chops. Serve with hot rice, cooked
following package directions.

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PORK SCHNITZEL
GOOD FOOD FAST
Yield: 4-6 servings
4-6 boneless top pork loin chops
(1/2 inch thick, 1 1/2 pounds), trimmed
1/2 teaspoon salt
1/3 cup all-purpose flour
1/4 cup dried bread crumbs
1 egg
1/4 cup milk
3 tablespoons oil

Place chops between 2 sheets of waxed paper.
With meat mallet or rolling pin, pound to 1/8-inch thick.
Sprinkle both sides with salt.
Measure flour and bread crumbs onto separate sheets
of waxed paper. Whisk together egg and milk in bowl.
Lightly coat cutlets in flour, shaking off excess;
dip in egg mixture, then into bread crumbs,
pressing crumbs to coat.

Heat oil in large nonstick skillet over
medium-high heat. Working in batches, add
cutlets to skillet; cook, turning once,
until golden brown, about 3 minutes per side.
Remove cutlets to warm platter.
Serve immediately.

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