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Pork
Spanish
Pork Stew
750g pork shoulder, trimmed and cut into bite-size
cubes
½ cup all-purpose flour
½ tsp salt
¼ tsp ground black pepper
¼ tsp dried leaf oregano
1/4 tsp dried leaf basil
1/4 tsp crumbled dried rosemary
2 cloves garlic, chopped
¼ cup tomato paste
¾ cup water
¼ cup dry white wine
chicken broth or water, as needed
How to cook:
1.
Combine flour, black pepper, and salt in a food
storeage bag. Add pork cubes and shake to thoroughly coat.
2.
Heat olive oil over medium-high heat in a large deep
skillet or Dutch oven.
Chili Powder
Pork
Chops
6-8 center cut pork chops
1 tbs chili powder
salt & pepper
How to cook:
1.
Wash the pork chops then salt and pepper both sides.
Layer them in an oblong Pyrex or bakeware dish that has been sprayed
with Pam.
2.
Sprinkle the top side of the pork chops with Chili
Powder.
3.
Cover securely with foil and bake 1 hour in 350°F
oven.
4.
Serve them with rice and green beans.
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