Maple Pecan Pork Chops

4 Boneless Pork Loin Chops
3 Tablespoons Olive Oil
1 Cup of chopped onion
1/4 cup of Maple Syrup
2 Tablespoons Soy sauce
1/4 cup chopped Pecans
1 teaspoon sage


1. Heat oil in pan. Place Pork Loin chops in pan, cook 6 to 8 minutes each side. Add the onion. Cook for another 4 to 6 minutes or until onions are transparent. In a medium bowl, combine Maple syrup, sage, soy sauce, and then add chopped pecans. Pour this mixture into the pan over the pork chops and onions. Bring mixture to a boil, reduce heat, and simmer for another 6 to 8 minutes. Serve pork chops, dripping the rest of the mixture in the pan over the chops.

For the Garlic Smashed Potatoes:

Red Skin Potatoes, cubed into quarters
3 to 4 Garlic Cloves, minced
1/4 cup of Milk
Salt and Pepper, to taste
Parsley to taste


Place medium to large pot to boil. Clean and cube the potatoes, I left the skins on, we love it that way, plus it leaves more nutritional value. Boil until soft. Obviously you need to start boiling your potatoes before your cooking your chops. Add the cloves of garlic to the water and potatoes. We love garlic, so you can add as much as you like. Once your potatoes are soft, drain them. Try to keep as much of the garlic in with the potatoes. Add the salt, pepper, parsley, butter, milk. Use a wooden spoon and smash and stir the potato mixture. It should look lumpy, not whipped.

We love Hispanic food! But sometimes "Tacos" get a bit boring for my family. I love to cook but the past month has been crazy! I break out my easy and quick recipes. Here is one that even my picky eaters love.

 Simple Ingredients

  • Can of Refridgerated Biscuits
  • Cooked Shredded Chicken Breast, about 1 to 2 cups, or use canned chicken breast.
  • Enchilada sauce, 1 to 2 small cans.
  • Cheese, I used a mix of Cheddar and Colby Jack, we love cheese so this tends to get really cheesy!
 Coat pan with non-stick cooking spray. Lay biscuits down in bottom of the 9x9 baking dish. Add your cooked, shredded chicken breast on top of the biscuits spreading evenly. Pour the Enchilada sauce over it all. Add shredded cheese. Bake at 350 F for about 20 minutes, or until the biscuits are done.


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