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olives chopped coarsely
·        1 tablespoon unsalted butter
·        2 tablespoons chopped fresh parsley
     
     
     
    Pat the pork chops dry with paper towels and season with salt and pepper heat oil in a large skillet over medium-high heat until just smoking cook jobs until with well browned on both sides but still pink in the center about 3 to 4 minutes each side. Transfer the meat to plate and cover lightly with foil, next add the broth to the skillet and bring it to a boil, scraping up any browned bits with a wooden spoon. Add brown sugar, vinegar, prunes and olives and simmer until sauce thickens 4-5 minutes. Whisk in the butter and parsley and lightly sprinkle with salt and white pepper. Reduce the heat to medium-low and return the meat to the skillet with the accumulated juices. Simmer, flipping chops once, cook till sauce clings to the meat and a meat thermometer reads 145 degrees, about 3 minutes. Place pork chops on platter, spooning sauce over the top. Serve with mashed potatoes, green beans and a fresh green salad.
     

One pan shrimp and rice

     
    This is a dish which cleans up easily, something that I appreciate a great deal. Serving it in the pan, saves time and makes sure your dish is hot on the table in less time.
     
    Ingredients:
     
·        1 1/2 pounds extra-large shrimp peeled and deveined
·        2 tablespoons +1 teaspoon olive oil
·        1 teaspoon paprika
·        salt
·        4 ounces chorizo sausage cut into quarter inch pieces
·        one medium onion,chopped finely
·        six medium garlic cloves, sliced thinly
·        a cup and a half of yellow Spanish rice, cooked
·        one 14 1/2 ounce can of drained and diced tomatoes
·        2 cups of water
·        8 ounces clam juice
·        1 cup frozen peas
·        pepper
     
    Place the oven rack on the highest position,  preheating your oven to 350°.  Toss shrimp with 1 tablespoon oil over mid high heat till warmed. Add paprika, pepper, & 1/4 teaspoon salt with medium heat.
     
    Set aside shrimp & reduce the heat to medium. Add remaining 1 tablespoon of oil, onion and garlic to pan and cook until the sausage begins to brown 5 to 6 minutes and cook another minute. Then, stir in the tomatoes, water, clam juice and half a teaspoon salt. Bring this to a boil over high heat, cover and transfer skillet to oven. Cook until the rice is tender & liquid has gone, about 20 minutes. Take the skillet out of the oven, stir in peas and scatter shrimp over the top. Cover and set aside until the shrimp and peas are heated thoroughly about five minutes. Season with salt and pepper and then serve from the skillet.
     

Layered Mexican tortilla casserole

     
    The colors and authentic flavors in this dish are terrific. Serve it with a side of beans and your family will say “ole”.
     
    Ingredients:
     
·        One 28 ounce canned chopped diced tomatoes, drained
·        one small yellow onion chopped
·        two garlic cloves
·        2 chipotle chilies, canned
·        2 tablespoons vegetable oil
·        2 cups shredded store-bought rotissserie chicken
·        three quarters a cup low sodium chicken broth
·        1/4 cup chopped fresh cilantro
·        salt and pepper
·        15, 5 inch corn tortilla chips, broken roughly into 2 inch pieces 1/2 cups shredded Monterey Jack cheese
·        1 cup sour cream for garnishing
     
    First adjust the oven rack to the middle, and preheat oven to 325°. Lightly oil a 2 quart casserole and purée the tomatoes, onion, garlic, and 2 chilies in a blender until smooth, about one minute. Heat the oil in a medium saucepan over medium heat until shimmering. Add tomato sauce and bring this to simmering, cooking until slightly thickened for 5 to 7 minutes. Next, add the chicken, the broth and cilantro, seasoning with salt and pepper.