Pork...it's cheaper than beef

I'll admit...sometimes I get tired of eating chicken. I cook with it because what I make with it is usually healthier than what I make with beef or pork and also because it's cheaper (well, if you buy it frozen anyway).

Today however, I bought 2 packs of thin (2 minute cooking) pork chops for 10 chf.  I wanted to make a 'pork medallion' dish that calls for a pork tenderloin.  Pork tenderloins will run anywhere from 20-30 chf.  The recipe calls for 1/2 inch thick slices, so while that does look prettier on a plate than 'strips', these pork chops cut the cost in half.

What you need:

1-2 packs of the thinly cut, boneless pork chops
Sesame oil
4-6 tbls soy sauce (depending on how much liquid you want - I use 5)
2 garlic cloves (or 1 tbls minced from a jar)
2 tbls brown sugar (or muscovado sugar)
1/2 cup Sherry (bought mine from Coop for 7chf)
Optional: 1/4 tsp red pepper flakes

Slice your pork into small strips so they will cook quickly.
Heat up the oil and add the garlic. Cook for about a minute. (add pepper if desired)
Add the pork and cook until browned, then remove to a plate and keep warm.

Add the rest of the ingredients and cook on medium until slightly thickened. Add the pork back in and cook until coated and heated.

That's it.  Very simple dish.  You could chop up some spring onions (scallions) for decoration on top.  I served it with broccoli.  Usually I make rice to go along with it but didn't have any so I used a box of Ebly from Coop - it's a barley that comes with different seasonings depending on the box. The one I used was the garden flavor.  While good, I think basmati rice goes better with this dish.

A review

I don't know if you've ordered from Coop@Home before, but they have a freebie section.  I think it's great - little samples or packets of new items in the store, so I always click 'in basket' to all of them.

A few weeks ago, Old El Paso stuff was on sale (the only Mexican food products you can get at Coop. Migros has Pancho Villa), and they were offering a seasoning packet for 'Mexican Potatoes' and 'Crispy Chicken Fajitas'  Old El Paso is also 20% off right now, so I figured I'd give it a try.  I wouldn't say dinner was a success...but when you're expecting Fajitas...it just didn't work out. Making your own is just so much better.  This would be good for lunch though. Maybe add it to a salad or still put it in a tortilla...but don't call it fajitas.

Here's what you need:

1 package OEP crispy chicken fajitas
1 package OEP Mexican potatoes
Sour cream (sauer rahm)
Beans - refried, black, or whatever you prefer
Bell pepper
Onion
Tomato
Avocado (or guacamole - I used the Betty Bossi guacamole which tastes pretty much like mushed up avocado...will make proper guac. later)
Cheddar cheese - you can get the 'cheddar rot' at Jelmoli or Migros Brunaupark, the others are a sharp yellow)
Tortiallas
Salsa

The directions are on the packages and pretty easy. For the potatoes, you need 4 cut into french fry strips, some oil and a baking dish. Cook at 180C for 40 minutes.  This is where I had a bit of a problem...I wanted to make them for the same dinner but only have one oven. The chicken is supposed to be baked for 15 minutes as well.  Oh, and the package said 'mild' but even hubby who likes spicy food didn't think they were mild. My mouth about had a fit when I tried one.

For the chicken, cut it into strips (the smaller the quicker it will cook), put a little oil in a bag with the chicken to coat and then add the seasoning (crumbs). Seal the bag and shake.  Place the chicken on a baking sheet in the oven for about 10-15 minutes.  I will say the chicken tasted good, but like I said, it doesn't scream 'Fajitas!' at me. Oh, and I think I may have used a bit too much chicken as it didn't completely coat every piece.

While all this is cooking, I sliced my pepper and onion and sauteed them. Grated my cheese, heated up the beans and diced my tomato and put everything on the table so it was ready to go. Then when everything is done, just layer up your tortilla, roll and enjoy.  (I'd fold in at least one end so everything doesn't fall out when you try and take a bite)