When Barry and I brought home 231 pounds of pork, I was a weeeee bit overwhelmed. I mean really – I knew the pig was big, but maybe he should have been working out a bit more. My uncle raised the pig for us on the family farm – my neighbors have been cool with the chickens, but I really didn’t want to press my luck with a hog in the back yard.
We turned the 18 pounds of pork belly into homemade bacon, which is utterly fantastic. Now I’m working my way through the other 213 pounds. So…you might be seeing lots of pork recipes in the next year. You’ve been warned.
Sometimes I struggle getting a good picture – you’ll notice some days are better than others. Some days, all my photos look like my 15 month old snapped them. Or maybe it’s because my 15 month old is trying to climb up my leg and pulling my pants down in the process. It’s hard to snap a good photo when you’re standing in the kitchen with no pants. I wear a lot of elastic pants when at home – I’m cool with it.
I purchased these peppers thinking I could do something really cool with them – and I won’t lie…they sat in the basement for a long time. Am I the only one who does stuff like that? I buy something, think I’ll use it, and it sits in my basement because I don’t know what to do with it. I see lots of recipes for roasted red pepper dishes, but they just never made it to my table.
I think it might possibly have something to do with the fact that I have a ton of food things pinned on my Pinterest boards and it’s really hard to get around to 300+ recipes. Meal planning day can be a bit indecisive as I try to pick which 2-3 of the new recipes I’ll try each week. I CAN’T HANDLE THE PRESSURE! Okay, just kidding…I get a high from pinning recipes. Who needs drugs? I just need Pinterest.
Annie has recently taken an interest in helping me in the kitchen. Helping usually includes stirring dinner out of the bowl on to the cabinet and dropping her plate of food in the floor – oh wait, that was me. Sorry.
She also would spend all day in her pajamas if I would let her. Pick your battles, mamas…pick your battles.
This dish produces a good amount of liquid. I used a slotted spoon to serve the chops, because that allows me to get the meat and veggies but leave the liquid behind. You could use the liquid for something else, throw it out, or feed it to your chickens. In case you didn’t know, they love this stuff. I’m not sure if that speaks highly of my cooking or not.
Serve this lovely dish over some steaming hot rice. I’m contemplating buying a rice cooker. Cooking rice is easy with the boiling method I use, but something about that rice cooker keeps calling out to me. So, what says you? Does Stacy need a rice cooker?
I almost always use basmati rice because it’s our favorite. Sometimes I like to change it up and throw in some short grain brown rice. I’m wild and crazy like that.
If you like pork, this dish if for you. And since we have around 200 pounds of pork, we like this dish. If you don’t like pork – well, use chicken.
Roasted Red Pepper Pork Chops
- 2 pounds bone-in pork chops
- 16 ounce jar, roasted red peppers, drained
- 15 ounce can diced tomatoes, drained
- ½ cup chopped onion
- 1 teaspoon chili powder
- 1 teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- Rice for serving
- Lay chops in bottom of crock – 5 quart works great.
- In a bowl, combine peppers, tomatoes, onion, chili powder, oregano, salt and pepper. Stir well.
- Pour mixture over chops.
- Cover and cook on low for 8 hours.
- Serve mixture over hot, cooked rice.
Yield: 4-5 servings
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