Because Crohn's Disease is hard enough - New posts every Sunday!

Sunday, May 19, 2013

Salsa Pork

Salsa Pork with Sautéed Mushrooms and Cheese
This recipe is as old as time itself. I'm sure cavemen were like, "Hey, what do I do with this pig? Eh, just cook it up and throw some salsa on top." I first found this recipe in high school and has always been a favorite of mine. Enjoy my slight variation on the infamous Portabella Pork recipe!


4 pork loin chops
1 cup shredded cheddar cheese
2 cups salsa
1 cup cubed mushrooms (5-6 medium mushrooms)
2 Tbs. honey


Grease a medium frying pan with a little butter or oil. Cook the pork chops for 12 minutes on medium high, uncovered. During that time, cube mushrooms and grate cheese (if not already done). Flip pork, add salsa to the top, lower the heat to medium, and cook for another 10 minutes, covered. Sauté mushrooms in a separate frying pan during this time.  Remove pork and strain out salsa from the pan, adding it back to the pork. Top with honey, then the mushrooms, and finally the cheese.


*When you cook the pork, a lot of liquid will collect in the pan. That's fine. That's why you strain out and re-add the salsa at the end.
*I personally sauté my mushrooms in a little oil or butter.
*The original recipe calls for one portabella mushroom, it doesn't matter what kind of mushroom you use. In fact, if you don't like mushrooms, don't use them.
*SCD salsa is pretty easy to find. Most grocery stores carry at least one brand of salsa that's sugar free. Look next to the cheese or in the "fresh made" areas of the produce section. If it doesn't need to be refrigerated, it probably isn't SCD legal.
*The thinner the pork, the shorter it'll take to cook. If you're using thick pork (thicker than two finger widths), add an extra 5 minutes to both cook times. If more time is needed, take more time on the second half.

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