Menu Plan Monday - Island Spiced Pork recipe

This week is a short week for us, Thursday and Friday we will be eating away from home. Last week we had lots of delicious pork, and there is even some left over for today. I love it when the pork loins go on sale! I usually buy 2 and have the butcher cut them into a few meal sized portions, (that's usually in 3 or 4 pieces for us per loin) that way I can defrost and cook just one or several.

When I'm making slow cooker pulled pork, I forgot to mention that I always make rice with the leftover broth in the slow cooker - just eyeball the amount of rice (equal parts to the broth, quick cooking rice) and put the lid back on the slow cooker. You end up with lightly flavored rice flecked with little bits of pork - yum!

I promised the spicy pork recipe, and here it is:

Island Spiced Pork

Preheat the oven to 325. Coat your pork in your favorite spice rub. I use a Emeril's Cajun blend recipe that my Dad made - it's all fancy in a Ziploc bag with a masking tape label and I wouldn't trade it for anything! If you don't like much spice, you could use seasoning salt instead and that would be fine.

Place the meat in a casserole dish and add enough chicken broth to fill the dish so the broth is about half way up your chops. Cook for 30-40 minutes, until the chops are cooked through.

I like to serve these chops over rice or mashed potatoes. Top the chops with blue cheese or feta, both add a great flavor and take a bit of edge off your spice rub.

As you can see, there isn't much to it, but we love this dish!

Okay, back to this week's menu.

Monday: Spicy pulled pork nachos

Tuesday: Stirfry and rice

Wednesday: Lettuce wraps and noodle salad

For more menu ideas, check out OrgJunkie