This week, Kroger has pork loin on sale. Normally, I buy pork loins and cut them into chops for us to eat. I allow about 4-6 ounces per serving. We like pork a lot, and it's a fairly reasonable cut of meat for us.
This week, I read an awesome recipe from The New York Times for pork loin stuffed with figs. It calls for the whole pork loin, which sounds great, but is a little pricier than $5 for a weekday meal. I have also made a recipe similar to this in the past, but some of the ingredients can get pricey as well. But, a combination of the two might be just the ticket!
Pork loin--on sale $1.99/lb--16 ounces for 4 people--$2
Dried figs (to stuff in the pork chops)--approx $1
Rosemary (fresh from your yard or dried)--pennies
Red wine for a reduction sauce--$3/bottle wine--1/2 cup--$0.50
Dried figs (to stuff in the pork chops)--approx $1
Rosemary (fresh from your yard or dried)--pennies
Red wine for a reduction sauce--$3/bottle wine--1/2 cup--$0.50
Serve with simple side dishes:
rice--$0.30
honeymoon salad--"lettuce alone"--hahaha--on sale $1.39/head--$1.39
salad dressing--we like oil and vinegar--$0.35
Total cost--$5.54
1 comment:
Will you believe that I have never used dried figs before? That sounds like a lovely recipe. Thanks for the rec!
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