| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Tex-Mex | Tex-mex, Meats, Pork, Sauces, Main dish | 6 | Servings |
INGREDIENTS
| 2 | tb | Vegetable Oil |
| 1 | ts | Salt |
| 2 | c | Tomatoes; Chopped, 2 Medium |
| 6 | Pork Loin Or Rib Chops; * | |
| 1/4 | ts | Pepper |
| Hot Cooked Rice | ||
| 2 | c | Radishes; Thinly Sliced |
| 3 | tb | Orange Juice |
| 2 | tb | Fresh Cilantro; Snipped Fine |
| 1/4 | ts | Salt |
| 1/2 | c | Onion, Chopped, 1 Medium |
| 2 | tb | Lime Juice |
| 2 | tb | Vegetable Oil |
| 1/4 | ts | Pepper; Freshly Ground |
INSTRUCTIONS
RADISH AND CILANTRO RELISH * Pork Chops should be about 1/2-inch thick. Prepare Radish and Cilantro Relish and set aside. Heat oil in a 10-inch skillet until hot. Cook pork chops in oil over medium heat until brown; sprinkle with salt and pepper. Remove pork from the skillet. Cook and stir relish and tomatoes in the same skillet for 5 minutes. Add pork chops and heat to boiling; then reduce the heat. Cover and simmer until pork is done, about 45 minutes. Serve with rice. Garnish with the snipped fresh cilantro if desired. RADISH AND CILANTRO RELISH: Mix all ingredients in a glass or plastic bowl. Cover and refrigerate at least 1 hour. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
A Message from our Provider:
“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”