Saving Dinner

Below is a post from Leanne Ely, the guru at Saving Dinner. I get her daily emails and often learn a few things I didn't know before. Enjoy!
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Dear Friends,

It occurs to me that there are a lot of people who don't know about the incredible free resources we have everyday on SavingDinner.com. Our free daily emails (they're short and sweet!) are full of beneficial hints to help you cook, save time and get some great new recipes, too.

Every day we highlight something different. For example, on Tuesdays we have a feature called Tips, Tricks and A Recipe where you'll learn how to handle an ingredient quicker, learn a trick or two and then get a fabulous recipe to try it out with! It's one of our more popular features!

To get our daily emails, go to the homepage, Saving Dinner and sign up to get
the free Menu-Mailer, plus a free freezer recipe (you can't miss it on the homepage, it's a green button that says, "Try a week of free menus! Sign up now!" Click on the button, and you'll see all of our daily emails (you sign up for what you want) and you'll get the free Menu-Mailer; a week's worth of dinner with a menu, recipes and side dish suggestions, plus a detailed shopping list from our regular Menu-Mailer, Heart Healthy, Low Carb and the Body Clutter MM. We also
have sample weeks from the ebooks! And as a bonus, the freezer recipe from one of our popular freezer menus, where you assemble your meal in a freezer quality bag, thaw when you need it and cook it up fresh—this is a great way to do dinner!

Here is an example of Tuesday's Tips, Tricks and A Recipe:

Happy Tuesday, y'all!

It's that time of the week--Tricks, Tips and a Recipe, our regular Tuesday installment where you'll learn a tip or a trick and you'll get a great recipe to try it out with. Doesn't get much better than that, now does it?

Don't forget tomorrow is the radio show, Saving Dinner with the Dinner Diva. It's on every Wednesday at noon EST. http://www.blogtalk radio.com/ saving-dinner"
www.blogtalkradio. com/saving- dinner You can call in LIVE with your questions! If you can't, you can always listen to the archives.

Today's focus is on PEPPER.

Here's today's TRICK:

Have you noticed that freshly ground pepper tastes way better than that flat icky stuff in a can? Good pepper is mandatory for good cooking. Get yourself a peppermill today—you can even get disposable glass ones at the grocery store, already filled with pepper. If you're blessed to have a good peppermill but hate the mess it makes, here's a trick for keeping the pepper leavings out of your cupboard: when you're done using your peppermill, place the peppermill in a ramekin and put them both in your cupboard. Then the excess pepper that leaks
out of your peppermill will end up in the dish, not the cupboard. Next time you're cooking, just throw that little bit left in the dish in your whatever it is you're making!

And here's a TIP:

One other problem in the peppermill department is the refilling of the mill. It's a pain and if peppercorns overflow, you've got quite a mess to deal with. Here's a tip to avoid the overflow; cut the bottom off of an empty soda or water bottle, turn it upside down and use as a funnel. The neck of the water bottle is wide enough to let the peppercorns in without the jamming that happens using a regular funnel.

And your RECIPE:

Three Peppered Pork Chops Salsa Verde
Serves 4

4 lean, boneless pork chops -- 3/4-inch thick
2 teaspoons lemon pepper
liberal grinding of fresh ground pepper
1 tablespoon olive oil
1/2 cup chopped red onion
1 jalapeno chili pepper (or to taste) – seeded,
deribbed and minced
1/2 cup chicken broth
1/4 cup salsa verde
2 tablespoons balsamic vinegar
Fresh cilantro -- chopped, as garnish

Sprinkle chops on both sides with lemon pepper and fresh ground pepper (just grind directly onto the chop). In a skillet over medium-high heat, heat the olive oil and cook chops till browned on one side; turn chops and add onion and chile to pan. Continue to cook chops, stirring occasionally, until onion is translucent, about a minute. Add broth, salsa verde and vinegar to the skillet. Cover, lower the heat and simmer for 8-10 minutes. Serve chops with sauce, and sprinkle the top
with chopped cilantro.

Per Serving: 202 Calories; 6g Fat; 20g Protein; 4g Carbohydrate; 1g
Dietary Fiber; 40mg Cholesterol; 774mg Sodium. Exchanges: 0 Grain
(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

Check out the resources on Saving Dinner!