Pork Chops and Artichokes
1 cured chorizo link (1.25 oz)
1 tablespoon extra-virgin olive oil
1/3 cup pre-diced yellow onions
3 fresh garlic cloves
4 boneless pork chops (1 1/2 lb)
1 1/2 teaspoons adobo seasoning (Spanish seasoned salt)
1/2 cup quartered artichoke hearts (drained)
1/4 cup mojo marinade
1 (8-ounce) can tomato sauce
1. Slice chorizo into lengthwise quarters, then cut into bite-size pieces. Preheat large sauté pan on medium 2–3 minutes. Place oil, onions, and chorizo into pan. Crush garlic, using garlic press, into pan. Use knife to remove garlic from bottom of press. Cook 2–3 minutes, stirring occasionally, to blend flavors.
2. Tenderize each pork chop by pounding with a meat mallet (or rolling pin) 15 seconds. Sprinkle both sides with adobo (wash hands).
3. Move sausage to outer edge of pan; place pork chops into center of pan (wash hands); cook 8 minutes, turning occasionally, or until pork chops are browned. Add remaining ingredients. Reduce heat to medium-low; cook 4–5 minutes, stirring occasionally, or until internal temperature of pork reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness. Serve.
CALORIES (per 1/4 recipe) 350kcal; FAT 17g; CHOL 105mg;
SODIUM 1500mg; CARB 9g; FIBER 1g; PROTEIN 39g;
VIT A 2%; VIT C 10%; CALC 4%; IRON 10%
8 saffron threads
1 teaspoon salt
1 (16-ounce) package frozen yucca
2 tablespoons butter
1 lemon (for juice, rinsed)
1. Fill medium saucepan 1/2 full of water; add saffron and salt. Cover and bring to boil on high. Meanwhile, place yucca in microwave-safe bowl; cover and microwave on HIGH 6–8 minutes or until thawed.
2. Add thawed yucca carefully into boiling water; cover and return to boiling. Reduce heat to medium-high; cook 15–17 minutes or until tender.
3. Drain most of water from yucca (leaving about 1 cup); stir in butter and juice of one-half lemon. Serve.
CALORIES (per 1/4 recipe) 240kcal; FAT 6g; CHOL 15mg;
SODIUM 630mg; CARB 44g; FIBER 2g; PROTEIN 1g;
VIT A 4%; VIT C 20%; CALC 2%; IRON 6%
Utensils & Cookware
- large sauté pan
- medium saucepan with lid
- microwave-safe bowl with lid
- meat mallet (or rolling pin)
- garlic press, tongs
- cooking spoons
- meat thermometer
- knife and cutting board
- measuring utensils
Yucca is a root vegetable native to South America. Similar to potatoes, it is prepared fried, mashed, or boiled.
Recipe Version pork0033