I was in the mood for something a little more adventurous. This is a typical Megan "recipe" in that I do not follow any recipe. I just throw stuff together and cook it and hope it comes out.
Looking back on previous posts it appears we've had a LOT of chicken lately, so I decided to try boneless pork chops tonight. I made a chipolte glaze using canned chipolte peppers in adobo sauce, honey and a bit of olive oil, in which I then dredged the chops.
I had to look up cooking time on the internet for this one, since I don't cook pork often. It appears 45-50 minutes should ensure these are cooked.
Black beans and rice is actually a meal I frequently made for myself in my single days. It's easy, filling and makes great lunches the next day.
I saute 1/2 an onion and a yellow pepper in some olive oil.
Drain and rinse a can of black beans. Add a can of petite diced tomatoes. Normally I would season with some cumin and chili powder, but I remembered that I had used 1/2 a packet of taco seasoning earlier in the week, so now was a perfect opportunity to use the other half.
I let that simmer as the chops cook. I cooked the rice. I love Uncle Ben's boil in the bag because I have failed rice too many times and this is pretty much fool-proof.
I chopped up some fresh green onions and cilantro to top it off.
I also like a little sour cream on mine. YUMMMY!