Spice Up Meal Planning

Written by Kelly

I may not be the budget guru but when it comes to cooking I have a few tricks up my sleeve.  If you ever struggle with expanding your meal plan beyond chicken and ground beef today I have the answer for you.  Don't worry.... it's budget-friendly too! 

Meet one of my favorite cuts of meat:  Boneless Pork Loin

It is extremely versatile and can easily be made to stretch to multiple meals.  Here's what I do when I buy one:

1.  Remove from package and trim excess fat from the pork loin.

2.  Cut the pork loin into thirds.

This will give you three roasts.

3.  Next I slice one of the leaner roasts, like the one on the left, into boneless chops.

4. Put each roast and sliced chops into a separate freezer bag and freeze.

It's so simple and takes 10 minutes!

Next the fun part!  The yummy dishes you can turn this into!  Here are our favorites! Click on the links for the recipes.

Roast Pork Loin with Peach Glaze

Slow-Cooked Carnitas

Pulled Pork Barbecue

Succulent Braised Pork

For the chops here are the recipes we love:

Pecan-Crusted Pork with Orange-Maple Glaze

Ingredients:

Boneless Pork Loin Chops

1/2 tsp salt

1/4 tsp ground black pepper

4 Tbsp pure maple syrup

1 cup pecan pieces, finely chopped

2 Tbsp canola oil

2 oranges (1 juiced; 1 cut in wedges)

1/4 tsp ground cumin

1/4 tsp cayenne pepper

Directions:

Season chops with salt & pepper.  Place 3 tablespoons syrup in dish; place pecans in second dish.  In 12-inch skillet heat oil over medium heat.  Coat pork in syrup, then press in pecans.  Place pork in skillet in single layer; top with remaining pecans and syrup from dish.  Cook 3 to 4 minutes each side, just until cooked through.  Remove from skillet.  Stir in orange juice, remaining 1 tablespoon syrup, cumin and cayenne into skillet.  Cook, uncovered, 1 to 2 minutes until slightly thickened.  Pour over pork.  Serve with orange wedges.

Pork Chops with Gravy

Ingredients:

Boneless Pork Loin Chops

3 Tbsp Olive Oil

Onion, sliced

2 cups chicken broth

1 can Cream of Mushroom Soup

1 Chicken Bouillon Cube

1 tsp dried parsley

1 tsp dried basil

1 tsp dried thyme

Directions:

Salt & pepper pork chops.  In medium hot Dutch Oven (make sure your Dutch Oven is oven safe!) add 3 tablespoons olive oil.  Sear the chops about 3 minutes on each side. Remove chops to a plate and add sliced onion to the pot and saute until tender and translucent. To the onions, add chicken broth, Cream of Mushroom soup, parsley, basil and thyme.  Simmer a few minutes then add chops back to the Dutch Oven.  Cover and put in 350 oven for about 30 minutes or until pork chops are tender.  You cannot overcook them! They just get more & more tender!

Hope this helps you try some new things in the kitchen!