Second Sunday San Antonio

Announcing Second Sunday San Antonio... A once-a-month foodie event featuring a recipe from my new cookbook, Foods and Flavors of San Antonio.

Some really wonderful foodies have been part of my cookbook's blog tour and made some of my recipes to share. I thought it would be fun to make a recipe from my cookbook once a month and ask other foodies to participate.

We'll all make the same recipe, post the picture of it on our blogs, along with the Second Sunday San Antonio badge and a link to the current month's recipe. (You don't need to post the recipe unless you want to; just link here for the recipe.) Then email me with the link to your post. (gloriachadwick@gmail.com)

On the Second Sunday of every month, I'll post a round-up, linking to your blogs and featuring the recipe pictures from each of you. It's so amazing to me that the same recipe looks different when different people prepare it, so that will be part of the fun.

My best blogging buddy, Chef Bliss, made Mexican Pork Chops yesterday to help me launch Second Sunday San Antonio. Thanks, sweetie! This is one of my favorite recipes. It's quick, easy, and delicious. Chef Bliss said it was awesome!

She posted this picture yesterday and this is what we'll all make for this month's Second Sunday San Antonio, with the round-up posted on the Second Sunday of April. The first foodie to post a picture of each month's recipe will get to choose the recipe for next month. Since Chef Bliss was the very first foodie to make this and post her picture, she gets to choose the next recipe for Second Sunday San Antonio. I'll post her choice and give you the recipe at the round-up.

Want to cook with us for the first Second Sunday San Antonio? Here's the recipe:

Mexican Pork Chops

There are two ways to make this, either in the oven or on the stove top. You can also substitute chicken breasts for the pork chops.

• 2 -3 T. olive oil
• 4 center loin pork chops, trimmed of fat
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 clove garlic, minced
• 1/4 tsp. black pepper
• 1 T. chili powder
• 1/4 tsp. ground cumin
• 1-1/2 cups water
• 1 (15 oz.) can Mexican stewed tomatoes, cut up
• 3/4 cup long-grain white rice
• 1 cup shredded Cheddar cheese

Preheat the oven to 350 degrees. Lightly spray a 13 x 9 baking
dish with cooking spray. Set aside.

Heat the oil in a 12-inch skillet over medium-high heat. Add the pork chops and brown on both sides. Transfer to the prepared baking dish.

Add the onion, green bell pepper, and garlic to the skillet. Saute
in the pork drippings until tender. Season with the black pepper, chili powder, and cumin.

Add the water and tomatoes. Cover and simmer for 5 minutes to blend the flavors.

Sprinkle the rice over the pork chops. Pour the sauce over. Cover with aluminum foil and bake for one hour.

Uncover and sprinkle with the cheese. Bake, uncovered, for 5 to
10 more minutes or until the cheese melts.

Stove Top: Return the pork chops to the sauce in the skillet. Prepare the rice separately. Cover and simmer for 45 minutes, stirring and turning occasionally. Serve over hot cooked rice.

Variation: To make Mexican Chicken Chops, use 4 skinless, boneless chicken breasts instead of the pork chops.

I hope all of you will participate in Second Sunday San Antonio. As we all know, a recipe is only a guideline. When I look at a recipe, my first thought is how I can change it to suit my tastes. So feel free to change this recipe to your liking, to make it even better.

Substitute a red bell pepper for the green one or use both. If you like it hotter, toss in a jalapeno. For a smoky flavor, add a chipotle pepper. Make it with brown rice instead of white rice, or serve it with mashed potatoes or a baked potato on the side. Add a dollop of sour cream for a garnish. Use salsa instead of stewed tomatoes. Do whatever you want. I'm planning to season the pork chops with fajita seasoning when I make this for Second Sunday San Antonio.

Tomorrow, we're having coffee and cake for breakfast.