BONELESS CHOPS over SAUTED ONIONS and MUSHROOMS, with PAN ROASTED VEGGIES and FRESH CORN BLACK BEAN-CILANTRO SALAD

This appetizing montage looks like a lot of work; however, that’s way far from the truth. Let’s just break it down to prove it. The chop sits over a bed of sautéed onions and mushrooms, no big deal there, takes about 5 minutes to cook. The chop is thin; it takes about the same time on the skillet. You are now left with pan seared veggies and a corn salad. The end result not only looks pretty but the flavors are “yummylicious”.
 
Approximate Prep and Cooking Time: 35-40 Minutes
Approximate Total Cost: $12.73 or $6.37 per serving
Servings: 2
 
A. Ingredients for the Salad (Sub-Total: $2.88)
1 can (15.5oz.) Goya Black Beans (.98)
1 ear fresh corn (.40)
1 tomato (.35)
½ large onion (.50)
¼ tsp. Adobo Goya (.15)
1 tbsp. Olive oil (.30)
½ tbsp. Red Wine vinegar (.20)
1 avocado ($1.00)
few cilantro springs
Directions for the Salad
Boil the corn until tender, when cool, remove the kernels from the cob, add to a bowl.
Cut the tomato and onion in small cubes and add to a bowl.
Drain and rinse the black beans and add them to the bowl.
Add to a small container the vinegar, adobo, olive oil and whisk, then add to the salad. Toss. To adjust these amounts to taste, add more oil and vinegar as needed.
 
B. Ingredients for the Pork Chops (Sub-Total: $2.60)
2 boneless chops cut in half (to cook them fast) ($2.05)
1 tbsp. olive oil to marinade and sauté the chops (.30)
1 tsp. Angie’s Dry Seasoning (.25)
Directions to Sauté the Pork Chops
Clean, and cut the chops in half to cook them faster. Season well with oil, dry seasoning, (use mine or the one of your choice) and set them aside.
Pan-sear them, few minutes on each side and if possible, let them get the skillet marks.
 
C. Ingredients for the Onions and Mushrooms (Sub-Total: $2.30)
2 Portobello mushrooms cut in cubes ($1.50)
1 med size onion cut in cubes (.40)
5 cloves of garlic (.25)
¼ tsp. Adobo Goya (.15)
1 tbsp. olive oil to marinade and sauté (.30)
Directions to Sauté the Onions and Mushrooms
Clean and cut the mushrooms in cubes, chop the garlic and onion.
In a skillet add olive oil, sauté the onions, add the mushrooms, then season with Adobo.
 
D. Ingredients for the Broccoli and Cauliflower (Sub-Total: $3.65)
2 cups of broccoli florets ($1.45)
2 cups of cauliflower florets ($1.75)
1 tbsp. olive oil to marinade and sauté the veggies (.30)
¼ tsp. Adobo Goya (.15)
Directions to Sauté Broccoli and Cauliflower
In a skillet with olive oil, sauté the broccoli and cauliflower when done season with Adobo.
 
Now is time to assemble your plates and enjoy dinner with someone you love! Smile.