Menus changing because of Hurricane Irene!

One week ago today,Irene came to visit. Hurricane Irene that is. We lost our electricity for over 48 hours and had to change a bunch of meals around. Also, our favorite local music place where we had planned to go tonight for dinner was destroyed in flooding so another meal changed. So, here is a current menu for today going forward.

Menu 9/3/11 -

Sat 9/3 - Pineapple Pork Ribs, String Beans
Sun 9/4 - Chicken Enchilada Casserole
Mon 9/5 - Pork Chops Murphy**
Tue 9/6 - Kielbasa and Black Bean Stew
Wed 9/7 - Chinese Take Out
Thu 9/8 - Arroz Con Pollo in Rice Cooker
Fri 9/9 - Out
Sat 9/10- Buffalo Chicken Strips over Spinach Salad with (Blue Cheese Crumbles and dressing for me, vinaigrette for hubby)
Sun 9/11- Meatball Strogonoff over Egg Noodles in Rice Cooker

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Pork Chops Murphy

8 small red potatoes, quartered
4 thick pork rib or loin chops (on the bone)
Salt and Pepper to taste
4 TBS olive oil
1 large onion, thinly sliced
1 cup bottled HOT cherry peppers in vinegar (with juice)(I use more!)
1 8 ounce can tomato sauce


In 2 TBS olive oil, brown potatoes and let cook until knife can be inserted easily, but not falling apart. Remove from pan.

Sprinkle chops with salt and pepper. In same skillet from potatoes heat the other 2 TBS of olive oil and brown chops on both sides. Remove from pan.

Add onion slices and cook over medium heat stirring often for 10 min. Slit peppers and let juices run into pan. Add peppers and stir into onions. Return pork chops to pan and spoon peppers and onions on top. Add tomato sauce and cook 10 minutes until cooked through. Add potatoes back in before serving.

**I love the hot peppers! I often use the ones stuffed with prosciutto and provolone for this recipe. I slice them open and add at least 2 tablespoons of the vinegar brine to the pan in addition to what comes out of the peppers.