Roma Pork Chops

Submitted by MrLee

Rated from 0 ratings.

Viewed 98 times.

Servings: 4

Ingredients:

4 center-cut pork loin chops, 1/2 inch thick
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 tablespoon vegetable oil
3/4 pound fresh Roma tomatoes, quartered
1 small onion, thinly sliced
1/4 teaspoon dried rosemary leaves, crumbled
3 tablespoons Kikkoman Soy Sauce
1/4 pound fresh mushrooms, halved
Hot cooked noodles or mashed potatoes

Directions:

Coat pork with mixture of flour, garlic powder and pepper.

Brown pork on both sides in hot oil in large skillet over medium-high heat.

Sprinkle tomatoes, onion and rosemary over pork. Pour in soy sauce and 1/4 cup water. Cover and simmer 25 minutes.

Turn pork over; add mushrooms. Simmer, covered, 25 minutes longer, or until pork is tender.

Serve over noodles or with mashed potatoes.

African Sweet Potato and Peanut Stew

Submitted by jay

Rated from 0 ratings.

Viewed 703 times.

Servings: 4

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
1 bell pepper (green or red), deseeded and chopped (optional)
2 garlic cloves, minced
1 teaspoon peeled and grated ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes
1 1/2 pounds sweet potato (about 2 medium or 1 1/2 large potatoes), peeled and cut into small chunks
1 (14-oz) can crushed tomatoes
1 cup vegetable stock
1 (19-oz) can red kidney beans
1/4 cup peanut butter

Directions:

Heat olive oil in a large saucepan over medium heat. Add onion (and pepper if using) and saute until softened, about 5 minutes.

Add the garlic, ginger, and spices and briefly sauté until fragrant, about 30 seconds to one minute.

Add the crushed tomatoes and vegetable stock, followed by the sweet potatoes. Cover and let simmer gently on medium-low for 30 minutes, until sweet potatoes are soft.

Add kidney beans, stir and heat through. Add the peanut butter and stir until completely incorporated into the sauce. Serve warm.