Cinnamon-Apple Pork Chops

I have no idea where I found this recipe, but I first tried it because it was advertised as a 30-minute meal.  It really does only take about 30 minutes! so it stuck in the rotation and has become a favorite at our house.  It's definitely one of Joel's favorite things to have for dinner.  Best served with rice.  This is the original recipe - look at the end to see my personal notes.

Prep/Total time: 25-30 minutes

4 boneless pork chops (**can use ribs)
2 T butter, divided
3 T brown sugar
1 t ground cinnamon
1/2 t ground nutmeg  (**can be replaced by a dash or two of allspice)
1/4 t salt
4 medium Granny Smith apples, thinly sliced
optional: 2 T chopped pecans

In a large skillet over medium heat, cook pork chops in 1 T butter for 4-5 minutes on each side or until juices run clear.  You may be tempted to check the pork more often than this - don't do it! If you leave them for this amount of time on each side, they will develop a tasty golden brown crunchiness.

Meanwhile, in a small bowl, combine the brown sugar, cinnamon, nutmeg and salt.

Remove pork chops and keep warm.  Add the apples, pecans, brown sugar mixture and remaining butter to the pan; cook and stir until apples are tender.  Serve with chops.

Notes:
- I usually take the pork chops out of the pan and put them on a plate (not paper or it will absorb the juices!) until the apple mixture is almost ready.  I then add them and their juices back to the pan to reheat and absorb some of the apple flavor until the apples are done.
- We love the sauce so we often double it for the four apples.  The sauce gets sticky so I often use a tablespoon or two of water to get it the texture we like it.
- If you're using ribs and think it'd be a good idea to cook them in the crockpot to get them nice and tender, don't do it!  The tastes of the pork and the sauce do not meld well together at all if you do.  If you decide to remedy that by adding applesauce to the crockpot with the ribs, especially don't do it!  Trust me.

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Carne

Ingredients:
thinly-sliced pork, seasoned with salt and fried
garlic
black pepper
onion
green pepper
sliced tomatoes
shredded lettuce
refried black beans
green salsa
tortillas

Suggested beverage: horchata

Using the pork from yesterday, cut into strips and fry with garlic and pepper.  When it's warm/cooked, remove from pan.  Using the same pan, sauté onions and green peppers.  When they are cooked, add the meat back in.  Serve with sliced tomatoes, shredded lettuce, refried black beans, green salsa, and tortillas.  Eat like a burrito.

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Alison - Mexico lunch - day2

Pork:
pork
salt
oil

Rice:
2 cups rice
about 1 1/2 cups water
about 1/2 cup oil
1 can Mexican-style seasoned, diced tomatoes
very little onion - about 1/4 of a full slice
1 clove garlic

Serve with:
shredded lettuce

Cooking the pork: Cut the pork into as thin of sheets as you can.  My mamá used two pork tenderloins which she cut into thirds and then each third she cut into one long sheet.  (Slice it in half almost all the way.  Unfold.  Cut the top almost off each side.  Unfold.  Continue until it is an almost see-through sheet of meat.)  Season with salt on each side.  Fry in oil.  The meat should be thin enough that you only need to flip it once.

Cooking the rice: In a rice cooker or a pot, combine the water, oil, diced tomatoes, onion, and garlic.  Cook until the rice done.

Serve about two pieces of pork, rice, and shredded lettuce with some green salsa.

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