Friday, May 27, 2011

Recipe Using Brookshire's Ad

I asked what would you like to see in the weekly menu plan from the Brookshire's ad and the answer was:  something different that won't break the bank.  That's totally doable. 

My friend Cricket at Thrifty Texas Penny is a big believer in $5 meals whereas I am a little more flexible.  To me, if you can feed your family of four for less than $15 then I think you are doing well.  After all, it would cost you more in gas, money, and potentially time to go out to eat.

So in the spirit of getting stuck in (J.O.E. slang meaning getting right on it) let's have a recipe from this week's ad that is both interesting and frugal.   In fact, why not have three.  I have made two of these recently and can say that even I liked them.  (I don't really like pork so that is really saying something.)

Mayonnaise Pork Chops

1 c. Mayo
2 Tbs. Lemon or Lime Juice
2 Tbs. Cilantro, chopped
2 cloves Garlic, chopped
1 tsp. Chipotle Powder (you could just as easily use canned in adobo)
10 Pork Chops (eat 4 now and save 6 for later)

Blend the first 5 ingredients together and pour into a ziptop bag.  Put the chops in the bag, zip it up, and give it a good squishing.  Let them marinate for a few hours then grill or broil the chops. 

Curry in a Hurry
Adapted from 1979 Southern Living Annual Recipes Cookbook

2 Pork Chops, cubed (use 2 from above)
2 Tbs. Butter
1 clove Garlic, chopped
1/2 Onion, chopped
1 or 2 Apples, chopped
2 tsp. Curry Powder
1/4 tsp. Cardamom (optional)
1/2 tsp. Ginger Powder
Salt
Pepper
2 c. Chicken Broth
1 Tbs. Lemon Juice (or some of the zest from the lemon earlier)
Cooked Rice

Melt butter in skillet and add the next two ingredients.  Once they are soft, add the apples, curry, cardamom, ginger, salt, & pepper.  Cook until the apples are soft.  Gradually add the broth and stir constantly.  Stir in the lemon juice and bring to a boil.  Reduce heat and simmer around 10 minutes.  Stir in the pork, cover, and simmer another 10 minutes or so.  Serve this over rice.

Peppered Pork Chop Casserole
Adapted from 1982 Southern Living Annual Recipes Cookbook

4 Pork Chops (use 4 from above)
1 Lrg. Bell Pepper, cut into rings (or substitute PictSweet frozen diced peppers)
1 1/2c. Rice
2 cans Diced Tomatoes w/ Chillies
1 c. Water
1/2 Onion, chopped
Salt & Pepper to taste

Arrange the pork chops in a casserole dish.  Put a bell pepper ring on top of each chop.  Put the rice in the casserole dish all around the chops.  Mix the other ingredients together and pour over the rice.  Cover with foil and bake at 350F for about 50 minutes but I would check it every 10 minutes or so after 30.

Ingredients on sale this week:

10pk. Boneless Pork Chops $10
Kraft Mayo  $2.68
2lb. bag Food Club Rice $1.50
1015 Onions $.59lb.
Food Club Diced Tomatoes w/Chillies $.50
PictSweet Frozen Peppers $1

2 comments:

  1. Looks gorgeous! Can't wait to try this recipe. Great share, thanks!

    ReplyDelete
  2. Howdy Ms. Emma Rose and thanks! If you try it, let us know what you think.

    ReplyDelete

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