Mexican Style Pork Chops with Fiesta Bean Pasta

Tis Mexican night and this meal was a nice Mexican twist on an American classic. I breaded the pork chops with a little Mexican Ancho Chili Powder and for a nice smoky bit of heat and with that, I have paired it with a Fiesta Bean Pasta.

The pork chops are breaded with flour and seasoned nicely, and then a touch of Mexican Ancho Chili Powder are added to them to enhance the flavor with an underlying heat that elevates this once American classic and takes it South of the Border! They are very moist, and the crunchy exterior makes for the perfect pork chop!

To compliment these delectable pork chops, I have made Fiesta Bean Pasta. I cooked my pasta, then added my beans to them. Then to that, I added my chayote pico de gallo, which adds a fresh, yet authentic Mexican flavor to the dish. The chayote pico really makes this dish pop! I had to add the dollop of sour cream and jalapeno on the side to it, and man, I was pleasantly surprised! The ingredients worked together so well, I even surprised myself! This is a Mexican night that will not be forgotten, but craved and requested by my family for a while. My husband already said I have to make them again very soon. These pork chops and Fiesta Bean Pasta is definitely a great twist on this American classic, and it will definitely make a comeback to our table!!!

Shrimp and Basil Pesto Pasta

To all my readers who readers who love a super saucy, red sauced spaghetti, I challenge to try this:

My Shrimp and Basil Pesto Pasta! This is an elegant, delicious taste for the classic spaghetti recipe that most everyone knows but wishes it could be elevated. Once you taste this dish, red sauce will slowly begin to slip from your memory!


Put 1 lb of wheat spaghetti pasta on to boil and boil to al dente texture or a little longer if so desired. While the pasta is boiling, let's get ready to make your Basil Pesto sauce:

Basil Pesto Sauce
1 tbsp minced garlic
1 cup fresh basil leaves, packed
1/2 cup tarragon leaves, packed
1/2 cup Extra Virgin Olive Oil (EVOO)
1/4 cup pine nuts
1/4 cup walnuts
1 small lemon, juiced
1/2 cup freshly grated Parmesan
1/2 cup freshly grated Romano
1 teaspoon freshly ground black pepper
1 teaspoon sea salt

1. Put all the ingredients into the food processor and grind into a nice decadent sauce.

Garlic Sauted Shrimp
1 lb cleaned, deveined shrimp
1/4 cup Extra Virgin Olive Oil
1 tsp minced Garlic

1. Heat the EVOO in a skillet and add the shrimp and the minced garlic and saute together for about 3 minutes on each side.
2. Mix the pesto sauce in with the pasta and top up with the shrimp and enjoy!