Sweet Cafe Rio Pork

Recipe from http://jamiecooksitup.net/2010/01/sweet-cafe-rio-pork/

Time: 5-8 hours slow cooking

Yield: 8 servings 

1   3 lb pork loin roast (be sure the roast is completely thawed)
1   16 oz jar salsa (2 C salsa)
1 can green chilies
½ C brown sugar
1 can black beans, undrained
Tortillas
Cheese
Lettuce
Tomato
1. In the bottom of a large crock pot mix salsa, green chilies, brown sugar, and black beans.
2. Add the pork roast and cook on high for 4 hours or on low for 7 hours depending on how hot your crock pot cooks things. 
3. Take the meat out of the Crockpot and shred it up with a fork.
4. Return meat to the Crockpot and cook 1 more hour.
5. Serve on tortillas with cheese, lettuce and tomatoes.

I like to serve this as a build your own salad/burrito. It's so yummy and I love this version of Cafe Rio Pork because it uses no soda. 

Pork Chops Marsala (or chicken)

4 boneless pork loin chops, 1/2" thick (4 oz. each) trimmed of fat
3 tsp olive oil
1 pkg. (10 oz.) sliced cremini or white mushrooms
1/4 cup chopped onion
1/2 tsp. dried thyme or 1 1/2 tsp. fresh thyme leaves
1 cup chicken broth
1/3 cup Marsala Wine (or cooking wine, but I prefer the wine because it has less salt.)

Evenly season the pork chops, on both sides with salt and pepper. In a skillet, heat 2 tsp oil on medium heat for 1 minute. Add chops and cook 6 minutes or until browned on the outside, turning over once. Transfer chops to a platter and keep warm.

In the same skillet, heat remaining oil for 1 minute. Add mushrooms, onion, and thyme; cook for 5 minutes or until mushrooms are browned and onions are softened. Add broth and wine to mushroom mixture; cook 2 minutes. Place chops back into the skillet and warm until you are ready to serve.

This is also great with chicken and goes wonderful with garlic mashed potatoes. It's one of my husbands favorite and mine too!!! My kids actually enjoy it a lot too. I got this recipe from a magazine that I ripped out and kept and now I am finally writing it down . It came with the nutritional information noted below.

Each serving about
23o calories, 29 g protein, 6 g carbohydrate, 9 g total fat, 2 saturated, 3 g fiber, 67 mg cholesterol, 460 mg sodium.

Pork & Potatoes in Mushroom Sauce

6 1 1/2" thick pork chops
1 tbs olive oil
3-4 russet potatoes, peeled & cubed
1 can cream of mushroom
1/3 cup milk

Brown pork chops in oil on both sides. Place chops in a sprayed 9x13 pan and place potatoes on top. Mix cream of mushroom and milk and pour over potatoes. Cover and bake at 350 for 45-50 minutes.
Serves 6

I love this recipe because it is so simple and the kids love it. It's one of my favorite ways to do pork chops. Enjoy!

Machaka

1 small pot roast
1 pkg boneless pork loin roast (I use a third of the Costco's pork loin roast)
1 28 oz can of Green Enchilada Sauce
2 small cans of diced green chili's
shredded cheese
sour cream
flour tortillas

Cut off fat and place roasts in a sprayed crock pot and cook overnight on low. In the morning shred the meat with a fork. Then add enchilada sauce and green chili's. Cook the rest of the day. Serve with tortillas, cheese, and sour cream. Enjoy. Serves 10-12

When I make this there is a lot left over. I usually have people over when I make this. It is always a hit. I like to serve it with Cafe Rio's tomitillo dressing and lime rice. But it does well on it's own. I also freeze any of the left overs since it makes a lot and when I get ready to use the left overs I just pop it into the crock pot again on low, but I usually put it in around 12-2pm because it doesn't need much time to heat up, otherwise you will burn it in the crock pot.