On the Menu Monday

If you’ve read any of my other posts, you’ve heard me say a time or two that I enjoy cooking. My favorite way to cook is to throw things together and hope for the best! 😉 I have a large library of cookbooks, but most sit on the shelf, lonely and wishing to be opened. There are a few that are very well loved, as evidenced by the pages sticking together, coffee or other stains gracing the covers or within, and lots of dog-earred pages and post-it tabs peaking out of them. I often read over a recipe, then go my own way with the idea or even combine two or three recipes. MOST of the time, it works! There have only been a few complete disasters over the years!

As you also know, I’ve recommitted to the Trim Healthy Mama lifestyle that teaches to separate fuels (known in the THM world as S meals and E meals). Satisfying meals are similar to Keto meals. [Side note…I could never follow Keto…I love carbs too much to completely do away with them…AND I think our body needs both…fats and carbs!] I love the plethora of meals on Pinterest that fit into both Keto and the THM world.

Last week, I took several basic ideas from recipes found on Pinterest and in a couple cookbooks and made a delicious meal the family loved! This entree would be in the S category for THM, which also makes it keto-friendly (at least I think it is from my limited knowledge of keto). Let me know if you try it and how you like it!

Southwest Pork Medallions (8-10 servings)


  • 2 pounds pork loin or chops cut into bite-sized pieces
  • butter
  • Salt and pepper to taste
  • 1 jar salsa verde (I used a jar I had in pantry. You could make your own, I suppose.)
  • 1 cup shredded Monterey Jack or Pepper Jack cheese


  • Melt butter in very hot skillet ( I used two cast iron skillets, since mine aren’t very big.)
  • Salt and pepper pork pieces
  • Place one layer of pork pieces in skillet; brown both sides. As you do this the pork will cook most of the way through.
  • Repeat with the rest of the pork pieces.
  • Put browned pork into large baking dish or cast iron skillet (I browned and then used same skillet to finish.)
  • Pour salsa verde over pork medallions.
  • Sprinkle shredded cheese over the entire dish.
  • Bake at 350 to 400 degrees (depending on how your oven works…I have to set mine a bit on the high side) until pork reaches internal temperature of 145 degrees.
  • Switch oven to broil and cook until the cheese is melted and golden brown.

This was a simple yet scrumptious entree! I served it with cauliflower rice and roasted summer vegetables. It will certainly make it’s way onto our meal plans often!


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