Honey Mustard Breaded Pork

Pork is not a meat we eat a lot of around here. It's not that we don't like it, it's more a case of this cook not knowing many ways of making it. This Honey Mustard Breaded Pork is one way that we really like though! The honey mustard hidden under the toasted breadcrumbs is such a sweet surprise that really pleases the taste buds.
At first glance, this recipe seems a little labor intensive but once you get in a groove of putting the mustard on and then the breadcrumbs it goes really quickly. The final cooking in the oven is essential. I tried finishing it on the stove top and while it turned out okay it definitely didn't have the wonderful tenderness you can get from the oven.

Honey Mustard Breaded Pork
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Yields: 4 servings

Ingredients:
1 lb pound pork
1 cup seasoned bread crumbs
~1/2 cup honey mustard
vegetable oil to cover skillet

Directions:
   1.  Heat oil in a large skillet. Preheat oven to 375.
   2.  Cut pork into 2 inch pieces. Spread honey mustard over the sides of the pork; press in breadcrumbs to coat.
   3.  Place pork in warmed oil, turning to lightly brown all sides. Place in 9x13 baking dish; bake 15-20 minutes or until it reaches an internal temperature of 165. Serve with more honey mustard, if desired.

Adapted from: Woman's Day

This is linked to Good Cheap Eats.

Apple Pork (or Chicken)

This recipe is a little nostalgic for me because it's the first recipe I remember tweaking so extensively that it completely changed the dish. The original recipe looked good but for some reason or another I couldn't make it the way it was written. (If I'm remembering correctly I didn't have most of the ingredients.) I tried my own version of it and am glad I did because this is now one of my favorite recipes.
I've made it with chicken and pork but I think I prefer chicken. I often up the amount of apples and onions in the dish to stretch it a bit and it's still great.

Apple Pork (or Chicken)
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Yields: 4-6 servings

Ingredients:
2 cups cooked rice (I like to add a little cinnamon and nutmeg to the rice as well.)
1 lb pork or chicken, cut into 1 in pieces
1 T olive oil
1 large onion, diced
2 apples, diced
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups apple juice
2 T cornstarch

Directions:
   1.  In a large skillet, heat olive oil; add meat and cook until browned. Remove to a bowl.
   2.  In same skillet, add apples and onions and cook until softened. Return meat and any juices to pan. Sprinkle seasonings over mixture.
   3.  Add apple juice to pan. Sprinkle cornstarch and stir to combine. Bring to a boil then reduce to a simmer; simmer until sauce has thickened. Serve over rice.

This is linked to URS.

Chimichangas

There is something about chimichangas that just hits the right spot for both my husband and me. We were both truly looking forward to having these and really enjoyed them, as always.
These chimichangas are quite easy to make. The variable simmering time provides flexibility and we've also found that they freeze well. (I freeze them before baking, then let them thaw for about 30 minutes before baking as normal.)

Chimichangas
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Yields: 6 chimichangas

Ingredients:
1 lb shredded pork or chicken
1 can kidney or pinto beans, drained
1 1/2 cups water
2 tsp garlic powder
2 T chili powder
1 T vinegar
2 tsp oregano
1 tsp salt
1 tsp paprika
1 tsp onion powder
1/8 tsp pepper
1 cup shredded cheese
tortilla shells (not pictured)
sour cream, shredded cheese, salsa, lettuce (not pictured)

Directions:
   1.  Put meat, beans, water and spices in a skillet and bring to a boil. Reduce heat, cover and simmer for 30 minutes to 2 hours.
   2.  Uncover, return to a boil until the water evaporates.
   3.  Fill tortillas with meat mixture and top with cheese. Fold as desired.
   4.  Bake in a preheated oven at 400 for 15-17 minutes.
   5.  Serve with lettuce, cheese, sour cream and salsa.

This is linked to Good Cheap Eats.