A terrific friend gave me a subscription to the Cooking Light Magazine last year for Christmas (Thanks again and great idea by the way if I didn't ever tell you!!). I have tried some of the recipes, but lately I have been in a need new recipes funk, so I am going back through all the ones I pulled out that I wanted to try. Tonight I made a dinner that was soooooo easy and it was good too! My husband (who shows little emotion about lots of things :), even was impressed by this meal. Looks like it was a winner! I am not a huge fan of pork, but get sick of chicken. So, I got some pork chops on sale and had them in the freezer waiting for me to decide what to do with them. This was a great recipe for them, and a lot less fattening than your normal pork chop dishes. And, one of the best things besides how easy and quick it was, is that it only had 7 ingredients, 2 of which are optional! You should try this!
From Cooking Light December 2010
1 lb pork tenderloin, trimmed and cut into 3/4 inch cubes
1 1/2 C refrigerated fresh salsa (DON'T Go "el cheapo" on this. The salsa will make or break it! We used the Organic Salsa from Costco. The best!)
2 C. hot rice (we use brown rice)
1/4 C. light sour cream
3/4 C. cubed avocado (I actually didn't have a ripe one, so we didn't use this tonight and it was still great)
Heat a large nonstick skillet over med.-high heat. Coat pan with cooking spray. Add pork to pan; sprinkle with 3/4 tsp kosher salt and 3/4 tsp. freshly ground pepper. Saute for 8 min. or until lightly browned. Add salsa and 1/4 C. water to pan; bring to boil, reduce heat, and simmer 5 min. or until slightly thickened. Serve pork mixture over rice; top with sour cream and avocado. Yield 4 servings.
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