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Pan-Fried Pork Chops with Corn Pancakes and Sauteed Spinach

There are times when I have an idea for dinner, but for one reason or another the night for that dinner, it just doesn't work out. Either, I don't have all the ingredients or the idea is no longer appetizing. This particular night, I had something vegetarian planned, but Honey wanted meat and I had pork chops in the freezer.
I had the genius idea to make a breakfast style dinner; not necessarily breakfast for dinner, but breakfast inspired. Pan-Fried Pork Chops with Corn Pancakes and Sauteed Spinach. Sounds like a lot, but it really took 30 minutes.
I am going to label this as vegetarian because I ate this for lunch the next day without the pork chop and it was divine. It's also when I realized that the familiar taste of the corn pancakes was the same taste as Salvadoran Tamales de Maiz.
Tell me this wasn't genius!

servings: 4

1 cup all-purpose flour
4 pork chops
salt & pepper
vegetable oil

Turn skillet on medium. Put a tablespoon of oil and let heat.
Poor flour onto flat plate. Prepare pork chops by salting and peppering and lightly coating chops with flour.
Set chops into skillet without over crowding and depending on the size of skillet it's 2 or 4 chops at a time. Flip chops once they no longer stick to the pan and they are nicely caramelized, about 5 to 10 minutes depending on the size of chops.

servings: 10 pancakes

1 cup whole wheat flour
1 can corn, drained
1 egg
2 tablespoons vegetable oil
2 teaspoons baking powder
1 tablespoon sugar
1 tablespoon molasses
1 teaspoon salt

1/2 teaspoon black pepper1 teaspoon paprika
3/4 cup milk

In a food processor add corn and pulse 5 times for a light chop.
In a large bowl add egg and whisk until frothy. Add remaining ingredients including the corn and stir until well mixed.
Set a greased skillet or griddle on medium high heat. Once hot pour 1/4 to 1/2 of the batter to form a pancake. Once the pancake begins bubbling flip pancake. Let cook until pancake has puffed up and browned on the bottom side.
Make remaining cakes.


10 ounces frozen spinach, thawed and drained
1 tablespoon olive oil or vegetable oil
1/2 yellow onion, chopped
salt & pepper

Heat pan and add oil and onions. Once onions are translucent add spinach. Season with salt and pepper to taste. Let spinach cook for 10 minutes until hot.


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So, if you haven't gotten your Thanksgiving Turkey and put it to defrost, it may be a little late.  I have an idea, though....make a Pernil or Pork Butt (not a ham, but actually the shoulder of the pig).  If you really want pork, but can't afford the pricey ham this is the way to go.  At home I'd get one for 60 cents/pound, and here they happen to have it for a week at my favorite discount grocery store at $1.50 a pound.  I snatched it up even though it wasn't in my normal grocery budget.  Now, this week when the budget is really tough with Thanksgiving around the corner, with a 10 pound pork butt, I managed to get 3 meals from it (maybe it'll be 4 by the weekend).
Pork is almost a staple in our household and it definitely was while growing up.  I have to say, Puertoricans know how to roast pork.  I will never forget the trip I took to Puerto Rico, and the day we had in the mountains where they had a whole pig roasting on a giant pit.  Then my dad and his best fri…