Pork loin chops with Asian sauce, Latin style salad, stuffing, rice and

For dinner tonight I proposed cutting a pork loin roast into chops with pockets cut in for stuffing but Sons SO wanted stuffing separate. I used the last of some Shake N Bake on the chops, brushed with mustard first then baked according to package instructions.  I also use up the last of some stuffing mix adding onions, celery, green pepper and some sausage and chicken stock instead of water.  To round out the meal I added a salad with red beans and steamed rice.

This photo was taken 2018 to replace images stolen by Photobucket

Salad with Pork loin chop dinner: In this salad,  made 2018, I substituted tomatoes and chopped black olives for the avocado because since Cassie left, he told me he does not like them.

Salad dressing

1/4 C. fresh squeezed orange juice

1/4C. fresh squeezed lime juice

1/3 C. olive oil

1/4 C. red wine vinegar

1 tsp minced garlic

2 tsp. sugar

1/3 C finely chopped fresh oregano

Salt and pepper to taste

Salad

2 ears corn, or equal frozen, thawed

2 avocados peeled, pitted and dice large

8 or 9 cherry tomatoes

1 red onion, large dice

1 C. cooked, drained red beans

handful mixed herbs greens

Japanese pork cutlet sauce

The cutlet sauce:

1/2 C Worcestershire sauce

1/4 C. sugar

1/4 C soy sauce

1/4C. Tomato ketchup

1 Tbs. Yellow mustard

1/4 tsp allspice

In a small sauce pan, combine first four ingredient, heat on low, stirring often until reduced by a quarter, stir in mustard and allspice. Cool.  Will keep one week in clean jar in refrigerator. 

Sauce and be used for pork cutlets, chicken filets, beef, fried oysters or shrimp.