A well-tested Dyer recipe

This is a fairly quick and very easy recipe that we make pretty often. I'm certain in is not authentic at all-- but it is very, very good.

I'm actually making right now for dinner tonight.


Pork and Mango Picadillo
3/4 lb. ground pork
2 cloves garlic, minced
1 t. coriander
1 t. oregano
1 t. cinnamon
1 t. cumin
1/2 t. thyme
1/3 c. chopped green onions
2 c. salsa
1 mango, cubed
1 T. fresh cilantro (optional)
slivered almonds, toasted
couscous

In skillet, cook pork and drain fat. Stir in onions, garlic and spices. Cook for 2 minutes more. Gently stir in slasa and mango. Cook till heated thru. Serve spooned onto cooked couscous. Top with cilantro and almonds.

slow-cooked sauerkraut pork chops

My mom put this together in my crockpot for us this week, and boy did she deliver! The pork chops were so tender they just about fell apart. Even if you aren't a big fan of sauerkraut, you will like these chops...

4 thick (1") or 6 thin pork chops (can be on-the-bone)

brown these in a skillet however you like (with or without being dredged in flour). set aside & add a little water to the drippings in the pan to loosen.

2 lbs. sauerkraut, drained a little (keep some of the liquid with the kraut)
1 sliced apple (preferrably Granny Smith, but whatever kind you like that's good for baking)

in a small bowl, combine:

1 pkg. onion soup mix
1/4 c. brown sugar

layer the chops, kraut, apple & dry soup mixture in your crockpot, and pour the pork chop drippings over the top. you can also add 1/4 c. water to keep things moist as it cooks. cook on high for 1 hour, then on low for 6 hours. serve it up with some crusty rolls. smile. rub belly. crack open some good German beer.