Spicy mushroomed porkchops

Do you all get the idea that we like our food spicy! Hot peppers are really good for
your health and of course give zip to your meal.

You know that on Sunday we spent a nice evening with Mom and had a wonderful
mexican meal prepared by all. Of course, everyone took home some leftovers, but
alas, Mark took the leftovers to work so I ended up having to cook last night.

We love these porkchops. You don't need to put as many or any hot peppers in
them at all, but we love our hot foods!

Get a boneless pork loin roast or whole tenderloin and cut it into 1" chops.
It is much cheaper this way, but if you are pressed for time, buy your favorite
precut chops. Dredge them in a mixture of flour, chili powder, garlic powder,
oregano, parsley, cilanro, paprika, cayenne(optional), ground mustard, cumin,
salt and pepper. Then brown them in a hot skillet. (Save the leftover flour mixture
in case you need to thicken your sauce)

When the pork chops are brown, add sliced jalepenos, mushrooms and onions.
Saute till they start to get soft. Then add 8 oz of tomato sauce and 1 15oz can of
diced tomatoes. Cover with a tight fitting lid, turn the heat down and simmer for
an hour. When done, thicken your sauce if you need to with the leftover flour
mixture.

I served this with smashed red potaotes with melted apple smoked gruyere, yum yum.
We also had roasted broccoli with a dressing of balsamic vinegar, olive oil, honey,
red pepper flakes and salt. ( I steamed the broccoli halfway first, then tossed it
in the dressing and roasted for 15 min)

Hope you enjoy it as much as Mark-