QUICK & EASY CHORIZO TACO RECIPE
Ingredients:
2 Tbsp. olive or avocado oil
1 lb. Chorizo
8-12 corn tortillas
1 small white onion, chopped
Handful of cilantro
Salsa
8 oz. shredded cheddar cheese
2 limes cut into wedges
Directions:
1. Heat oil in large frying pan over medium heat. Add chorizo, stirring occasionally for 5 min. Reduce heat to low.
2. Warm tortillas and stack on plate covered in foil to keep warm.
3. Top tacos with onion, cilantro salsa, cheese, lime juice, and anything else you like! Enjoy!!
QUICK BREAKFAST CASSEROLE
20 oz. shredded hash browns, thawed
1 lb. cooked sausage, drained
¼ c. onion, diced
½ green bell pepper, diced
2 c. shredded cheddar cheese, divided
8 eggs
1 (12 oz.) can evaporated milk
½ tsp. garlic (optional)
½ tsp. salt
¼ tsp. black pepper
Instructions:
1. Preheat oven to 350 degrees. Spray 9x13 baking dish with cooking spray.
2. Heat large skillet over medium heat. Brown sausage until done. Drain.
3. In prepared dish, add thawed hash browns, cooked sausage, onions, pepper, and 1 ½ cups cheese. Mix ingredients and spread evenly in dish.
4. In large mixing bowl, add eggs, evaporated milk, salt and pepper and garlic. Whisk together until combined well.
5. Pour egg mixture over hash brown and sausage mixture. Sprinkle with remaining cheese.
6. Bake uncovered for 55-65 mins or until cooked through. Can be made the night before, refrigerated, & baked next morning! Enjoy!!
The Best Juicy Skillet Pork Chops
PREP 30min COOK 15min TOTAL 45min Makes 4 Servings
Pork chops are a quick, healthy, and simple dinner. Our easy pork chop recipe guarantees juicy, tender, and flavorful chops with little fuss. Check the notes section for tips on which pork chops are best for this recipe.
YOU WILL NEED
4 pork chops, about 6 to 7 ounces each
Salt, to taste
1 tablespoon all-purpose flour
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 tablespoon neutral oil like avocado oil or vegetable oil
· PAN SAUCE
1 cup low-sodium chicken stock
1 tablespoon apple cider vinegar
2 teaspoons honey or brown sugar
1 tablespoon butter
2 tablespoons chopped fresh parsley, optional
DIRECTIONS
· PREPARE PORK CHOPS
Take the pork chops out of the refrigerator and season on both sides with salt (we use just less than 1/4 teaspoon of salt per pork chop). Set the chops aside to rest for 30 minutes.
Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
After 30 minutes, use a paper towel to dry the pork chops, then rub both sides of the chops with the spice rub.
Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops fat-side-down until they sizzle and brown slightly, about 30 seconds.
Reduce the heat to low, then cover the skillet with a lid. Cook for 6 to 12 minutes or until an instant-read thermometer reads 145°F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, pork chops are done if, when cutting into them, the juices run clear.
Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
· MAKE PAN SAUCE
While the pork chops rest, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey.
Bring the sauce to a simmer and cook until reduced by half. As it simmers, use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
Taste, then adjust with additional salt, vinegar, or honey.
Slide the skillet off the heat, wait until the sauce stops simmering, then swirl in the butter.
Slide the pork chops back into the pan and spoon some of the sauce over them. You can also slice the chops and place them back into the pan.
Scatter fresh parsley over the pork, and then serve.