Strawberry Pork Chops

I got this recipe from A Taste Of Home. My grandma Ann gives me the subscription to it. I love that magazine! When I first saw this, I was looking for something to do with my strawberries, but a different idea rather than strawberry pie. It was a hit! At first Zachary looked at it like, Eeww strawberries on my meat? But his was gone within minutes. This is definitely a dish I will be making over and over again with fresh spring/summer strawberries!
I made a just a couple of changes from the original recipe.


















STRAWBERRY PORK CHOPS

3/4 cup Raspberry vinaigrette (my recipe under Dressings and Vinaigrette)
2 Tb chopped green onion
1 Tb brown sugar
1/4 tsp paprika
1/4 tsp Worcestershire sauce
1/4 tsp cayenne pepper
2 tsp dried crushed rosemary
2 tsp garlic powder
1 tsp black pepper
4 bone-in pork loin chops (1 inch thick)
1 Tb olive oil
2 cups fresh Strawberries sliced 1/4 inch

In small bowl combine vinaigrette, onion, brown sugar, paprika, Worcestershire sauce and cayenne pepper
Set aside.
Sprinkle rosemary, pepper and garlic on both sides of chops.
In a large skillet cook chops in oil over medium-high heat for 5-6 minutes a side or until browned.
Pour vinaigrette mixture over meat.
Cook 3-4 minutes or until pork juices run clear.
Remove pork and keep warm.
Add strawberries to the cooking juices and toss to coat, 1-2 minutes. Don't over cook the strawberries.
Serve over pork chops.

Dads Mongolian Beef

When I was a little girl my dad started making Chinese food. This is by far my favorite recipe ever of his! It is incredibly yummy and totally takes me back to being a kid again! And its super easy to make. I don't make the fried noodle part because I don't like that much oil in my food. I use healthier brown rice instead.

MONGOLIAN BEEF
(Spicy- use hot bean sauce)
(non-spicy use just the black bean sauce)
1 1/2 lb. beef flank steak
Marinade:
2 tsp rice wine or dry sherry
2 Tbs soy sauce
2 Tbs vegetable oil
2 tsp sesame oil
1/2 tsp baking soda
2 tsp cornstarch
1 tsp of sugar
Sauce
2 Tbs hoisin sauce
2 Tbs hot bean sauce (or milder Black Bean sauce)
2 tsp cornstarch
1 cup water
2-3 bunches green onions, chopped in 1 1/2 inch lengths (flower the white ends for better cooking results)

If you like those puffy fried chinese noodles:
4 cups oil for deep-frying 1 oz. rice noodles
[ NOTE ] Can eliminate the two above items and use long grain rice or brown rice to remove a lot of oil from this recipe. I use brown rice.

Slice beef across grain and at an angle into thin strips.
Combine marinade ingredients in a medium bowl.
Add beef strips & mix well.
Let stand in refg. for at least 1 hour.
Now start the brown rice OR

For the Chinese Noodles:
Heat oil in wok over high heat to 350*F (175*C).
Gently loosen roll of rice noodles with your fingers and break into 2 portions.
Carefully lower half the noodles into hot oil with a slotted metal spoon or in a large strainer and press under oil 2 seconds.
Immediately remove puffed noodles from wok with slotted spoon or strainer.
Set it aside to cool.
Repeat with remaining half of rice noodle roll.
Break cooled noodles into 2-inch lengths and arrange on a platter.

REMOVE oil from wok except 3 Tablespoons. Or add some if making Rice. I used about 2 tablespoons.
Heat oil in wok over high heat
Stir-fry marinated beef until very lightly browned.
Remove with a slotted spoon; set aside. May need to be done in several batches for more even cooking. I have a small wok.

REMOVE all but 1-2 Tablespoons oil from wok. (Or add more if needed. I had to since I made several meat batches.)
Add hoisin sauce, hot bean sauce (or black bean sauce) (try combining the two for a slightly spicy dish)
cornstarch and water to oil remaining in the wok.
Bring to a boil over medium heat.
Add green onions (white ends first for 30 seconds to cook them more)
then add the cooked beef and the rest of the green onions.
Stir-fry about 30 seconds.
Spoon over noodles (or serve next to or over the rice). Rice will soak up a lot of the sauce, so if you like it saucy like me, serve it next to it and add it together one bit at a time!
Makes 4 to 6 servings. EAT & ENJOY.