Frankie's Crockpot Chile Verde

4 bone-in pork chops
1/2 yellow onion, big chunks
4 garlic cloves, big chunks
1 1/4 lbs tomatillos, stemmed, quartered
1/2 cup orange juice
1 lime
1 jalepeno, chopped
1 serrano, chopped

Season the chops with kosher salt and pepper. Brown them, then throw them in the crockpot. Add in onion, garlic, tomatillos, jalepeno and serrano. Pour in orange juice and juice from the lime. Throw half the lime in, too.

Cook on high for an hour, low for five or six.

Pork Stir Fry

Pork Stir Fry Marinade: 1/2 cup soy sauce 1/4 cup hoisin sauce 1/4 cup tahini 2 tbs vinegar 1 tsp black pepper 2 tsp garlic powder Use half on the meat, save half for the sauce Cut up two pork chops and marinate in half the marinade. Mince 1/2 inch of ginger, 2 cloves of garlic and one long green onion. Heat up oil in the pan. Quickly brown the pork on both sides, high heat and fast. Pull it out when it's browned. Throw in the veggies in order of cooking time. Carrots, snap peas, baby corn, mushrooms, broccoli, water chestnuts. Then throw the meat back in. Once you've got five minutes left, throw in the trinity. Pour in the sauce, toss. Throw this over slightly over dried rice.