Tag: tomatoes

Oriental Pork Chops

These oriental pork chops are both sweet and savory. They are full of flavor and the flavor fully penetrates the pork. I used very thin pork chops only about 1/4 to 1/8 inch thick. I cooked it fully first in the skillet, but the baking heated everything up together, allowed the pork to take the flavor, and allowed the sauce to mature in flavor as it cooked. This recipe is relatively sweet, so if you want it more savory, feel free to cut back on honey or swap out worcestershire for soy sauce and add your desired garlic flavor instead.

  1. Heat oven to 400 F, and begin heating a large skillet over medium high heat. Add 2 Tbsp of oil to the skillet.
  2. Rinse pork chops under low pressured cold water. Transfer your chops to the heated skillet, and cook chops in the pan for 4 minutes per side, or until they begin taking color.
  3. In a 8×8 baking dish, mix together 1 can (8 oz) of tomato sauce, 9 Tbsp of worcestershire sauce, 2 Tbsp honey, and 2 tsp of ground ginger. Transfer pork chops into baking dish, then coat and cover with sauce. Bake for 20 minutes.
  4. Make 1 cup of white rice and serve the pork chops with rice.
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Homemade Goulash

Goulash is one of this dishes I had all the time growing up. My brother has always been a picky eater, and this was one of his favorites to make late at night. The recipe couldn’t be easier, and the chili powder adds a bit extra depth to the flavor than just standard macaroni and tomato sauce. You can also make this dish and keep it warm in a crock-pot on low for several hours, you’ll just have to make sure not to overcook the noodles, and to add more water if too much liquid escapes.

  1. In a dutch oven, begin to brown a pound of ground beef. In a saucepan, bring water to a boil. Once boiling, add and cook 24 oz of macaroni until al dente, and strain.
  2. Once the beef is browned, turn down heat to low. Add 1 diced onion (1 cup). Once soft, add 1 standard jar of tomato sauce, one can of diced tomatoes, and one can of stewed tomatoes. Once hot, add 2 Tbsp of garlic powder, and 2 Tbsp of chili powder. Stir until evenly distributed. Add macaroni, then heat for 5 minutes.
  3. Serve and top with parmasean.
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Homemade Chili

Chili is a meal you can make early or the night before and eat it whenever you are hungry. When we were young and involved in multiple activities, my parents would often make meals like chili or goulash, so that we could eat whenever we were hungry. We also made it on the stove at times, especially if you want to eat sooner, and then it can be transferred to the crock pot if you want to keep it warm for a long time.

  1. Brown 1 lb of ground beef. Dice up half an onion (1/4 cup). Add the onion and cook till it begins to sweat. If there is an excess amount of fat, strain it off then transfer into a crock pot.
  2. Turn your crock pot to high. Add your beef and onion. Add one large can of diced tomatoes (32 oz or 1 quart canned), add 1 small can of diced tomatoes (14.5 oz), a 1 can of stewed tomatoes (14.5 oz), 1 strained can of kidney beans (15.5 oz), and one packet of mild chili seasoning.
  3. Cook the chili for 1 1/2 hours til hot, or continue to cook up to 8+ hours. Add more seasoning to taste. Serve with bread and butter, and shredded sharp cheese.

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