Prep 10 mins
Cook 20 mins
This recipe came about because I had some pork loin chops that needed to be used and some left over Mesa Grill Spice just sitting around. Decided to throw the two together with what ever else happened to be in the fridge come dinner time. Serve over egg noodles or rice. Would also work well with cubes of chicken or salmon
- 1 -2 tablespoon olive oil
- 1⁄2 cup onion, chopped
- 1 lb boneless center cut pork chop, cubed
- 1⁄2 lemon, juice of
- 1 1⁄2 cups fresh asparagus, cut on the diagonal
- 1⁄2 cup sugar snap pea, ends trimmed
- 1 cup tomatoes, seeded & chopped
- 10 ounces dry white wine, divided, a nice Italian pinot grigio is always good
Mesa Grill Spice Mixture
- 2 teaspoons dried ancho chile powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon dry mustard
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- Put one clean & empty wine glass into freezer.
- Mix up all Grill Spice Mixture ingrediants. Set aside.
- In a large saucepan over medium/high heat, heat up olive oil. Add chopped onion and saute until translucent.
- Remove wine glass from freezer and pour 6 ounces of dry white wine into chilled wine glass for the cook.
- Add cubed pork and sprinkle heaping Tbsp of spice mixture over top. Toss to coat well. Cook until no pink shows on meat.
- Squeeze the juice out of half a lemon over meat mixture and turn down heat to Medium.
- Add asparagus and sugar snap peas and toss to coat well.
- Add chopped tomatoes and saute for 1 minute.
- Add remaining 4 ounces of dry white wine into pan, mix well and simmer until sauce is reduced by half.