Welcome to From Coupons to Cuisine. Each week, I will use one of the grocery store sale flyers to create a dinner based on the sales for that week. The emphasis for each meal plan will be to create a dinner that is both healthy and frugal. Each meal plan I create will make the assumption that you have certain staples in your refrigerator or pantry. I will include links to recipes for your convenience.
This week, our healthy and frugal meal comes from the ShopRite Deals and Coupon Match Ups 11/20-11/26.
We’re just a few days away from Thanksgiving and LOTS of turkey and turkey leftovers. I’m sure by the end of the week, we are going to be in the mood for something that has nothing to do with turkey. This recipe uses the pork loin that will be on sale on Friday. You can have the butcher cut the roast into pork chops for you. Although I linked to the original recipe, I have tweaked it a bit.
What’s for Dinner?
Pork Chops Italiano
Baked Sweet potatoes
Shopping List (Based on a family of four)
- Whole boneless pork loin 1.24 lb
- 1 Large bell pepper, sliced
- Sweet potatoes 5 lb box 2.49
- Olivia Organics salad 3.29 ($1/1 printable = 2.29)
- Pillsbury Crescent rolls 3/$5 – must buy three ($1/2 11-13-11 GM or printable = 1.33 each)
From Your Pantry:
- 2 Cans sliced mushrooms, undrained
- 2 tablespoons olive oil
- 4 (3/4 inch thick) pork loin chops
- 2 cloves garlic, crushed
- 1 Medium onion, sliced
- 1 (14.5 ounce) can diced Italian tomatoes, undrained
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup water, if necessary
- Veggies to add to salad
Putting it all together:
- Heat 2 tablespoons olive oil in the skillet over medium heat. Add the pork chops, browning on both sides, 7 to 10 minutes. Place the pork chops on a plate, then drain all but 1 tablespoon of drippings from the skillet. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Pour in the tomatoes and mushrooms, then season with basil, oregano, salt, and pepper. Transfer the pork chops back to the skillet; cover and simmer until the pork chops are tender and no longer pink in the center, about 30 minutes. Stir in some water if the mixture becomes too dry. Place the bell pepper on top of the pork. Continue to simmer until the bell pepper is tender, 5 to 10 minutes.
- Serve with baked sweet potatoes, salad, and Crescent rolls.
This meal will cost you approximately $10.00 at the grocery store this week. If you add in the cost for the few other ingredients from your pantry, you have a meal for four people for about $13.00.