Weekly Meal Planning

August 31st, 2007

One of the tips I picked up from the book I just finished had to deal with weekly meal planning.  I want to try and prepare something new each week for us to try as a family…to  help me out of the rut I spoke of earlier. I think this will help me out.  

Annette actually prepares, plans and shops, for an entire month at a time.  Wow that is intense, but hey she is the one with her housed paid for so who should be talking….right:-)  I am throwing this into the mix this week.  I will let you know how it is!

Cuban Shredded Pork

INGREDIENTS
1 1/2 pounds boneless pork chops
1 pint water to cover
1 lime, juiced
1 sprig fresh thyme
8 black peppercorns
1 tablespoon garlic powder, or to taste
1 tablespoon onion powder
salt to taste
 
2 tablespoons olive oil
1 large onion, halved and thinly sliced
3 cloves garlic, peeled and sliced
1 lime, juiced
1/4 cup chopped fresh cilantro

DIRECTIONS
In a large saucepan, combine water, juice of one lime, thyme sprig, peppercorns, garlic powder, onion powder and salt. Bring mixture to a boil. Add pork chops, reduce heat to medium-low and simmer for 1 to 1 1/2 hours, until meat is very tender. Add more water as necessary to keep chops covered.

Turn off heat and let the chops rest in the broth for 30 minutes. Remove chops from broth and shred, removing excess fat; set aside.
In a large frying pan, heat olive oil over medium-high heat. Add the shredded pork and fry until it is almost crisp, about 5 minutes. Add the onion and garlic and continue to cook until the onion is just tender yet slightly crisp, about 10 minutes more. Add the juice of one lime, mix though and toss with cilantro. Serve and enjoy.

Entry Filed under: Favorite Recipes, Family