Cajun Pork Chops, Warm Kidney Bean Salad and Fried Tomatillos

I did my food challenge over the weekend, but we were so busy I didn't have time to blog about it. I wanted to make it really simple, because honestly I had too many other things to think about. I forgot to take a picture of it, but this is one I will make again so maybe I can remember next time. After cooking I never think about grabbing the camera. I'm too busy just wanting to eat it. I usually remember half-way through the meal. i think next time I'll put a sticky note up to remind me! :)

Ingredients: pork chops, red beans, jalapenos, cornmeal

I thought about breading the pork chops with the cornmeal, but decided on something a little more simple. I was in the grocery store and found some big tomatillos and knew I would do cook them like fried green tomatoes with the cornmeal instead. I've never made them before and thought I would give it a try. That's what this challenge is about anyway...trying new things. I love dark red kidney beans and the jalapenos went well with those. I added some corn to give it a little more color. I wanted to go with a southern theme for this meal, but there is a little southwest twist with the warm kidney bean salad.

After I made this, I realized I should have grilled the pork chops instead of pan fry them. I would have marinated them in some canola oil and the cajun seasoning.  Also, the kidney bean salad is not very spicy. If you want it spicier put some of the jalapeno seeds in with the corn and beans. And, I needed to have the heat higher on the tomatillos when I fried them. They were a little too soft, and not crispy enough. I'll revisit this one. By-the-way, I made the tomatillos first and just kept them warm while the rest of the meal cooked.

Cajun Pork Chops

8 thin cut pork chops
2 tbsp cajun seasoning

Heat large nonstick skillet over medium-high heat. Coat pork chops with cajun seasoning on both sides. Cook until no longer pink, about 5 minutes each side.

Warm Kidney Bean Salad

1 can dark red kidney beans
2 jalapenos, seeded and chopped
1 small pkg frozen corn kernels, thawed

Heat small pot over medium heat. Add beans, jalapenos and corn. Stir to mix well. Cook until warm, about 8 minutes. Season with salt and pepper.

Fried Tomatillos

1/4 cup canola oil
4 large tomatillos
1/2 cup cornmeal
3 tbsp flour
1/4 cup grated parmesan cheese
2 tsp salt
1 tsp ground black pepper
2 eggs
1/4 cup milk

Heat oil in a large nonstick skillet over medium-high heat. Cut tomatillos into 1/4-inch slices. Combine cornmeal, flour, parmesan cheese, salt and pepper in a shallow dish. Whisk eggs and milk in another shallow dish. Dredge tomatillos in egg mixture first, then in cornmeal mixture. Place in hot oil, frying until brown and crispy, about 5 minutes each side.

Enjoy!