Orange Pork Chops
4 Pork Chops (2.56)
2 Oranges (1.24)
2 Tablespoons Olive Oil (.35)
Dash of Cinnamon (??)
2 Large Yams (3.62)
2 Tablespoons Butter (.19)
Fresh Asparagus (1.18)
Pork Chops: In a large skillet add oil, juice from oranges (I also added the zest from one of the oranges), and a couple dashes of cinnamon. Marinate pork chops for 15 minutes up to an hour. Turn burner on mid-high to high and cook chops 4 to 6 minutes on each side depending on thickness of the chops. Orange juice will turn into a glaze (I ended up adding about 1/2 teaspoon of corn starch with water to thicken the glaze). Serve chops with glaze.
Yams: Split (or vent with a fork) the yams. Bake at 350 for 50 minutes (I've found I need to cook for an hour to an hour and 15 minutes for the yams to be fork tender) in foil covered glass baking dish with 1/4 inch of water. Peel and mash with butter.
Asparagus: Steam till tender.
Anyone who knows me, knows that asparagus on my plate is a huge testament to my love of Mark. Asparagus is so not in my top 5 favorite veggies! LOL
This worked out to $9.07 for the meal (so I failed the $5 goal) or $1.51 per person and I'm pretty pleased with that. I'm in the process of creating a grocery price book so I can get a better feel for the ebb and flow of prices at Smith's (my Fred Meyers to you Pacific NW folks or Kroger to everyone else) so I can take better advantage of my coupon clipping. I SO can't wait to get our freezer and larger fridge!
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