You’re answering this week’s Four Foods on Friday questions on your blog, right? Good. If you don’t have a blog, don’t feel left out. You can answer them right here in my comments section!

1. Are your kitchen utensils nylon, silicone, wood or other?

Everything we have is a mish-mosh. We’re at that stage where we are still renting an apartment, so we still tend to live like college students. I have big plans for proper dishes and utensils once we buy a house.

2. Do you prefer dishes washed in a dishwasher or by hand?

Doesn’t much matter as long as I don’t have to do them.

3. How many sets of dishes do you have?

I am positive we don’t have a complete set of dishes. There’s a set of plates and bowls that match, but there’s also favorite one-off dishes and bowls, as well as different platters that were used in photoshoots at work.

4. Share a recipe that calls for only one pot or pan.

This recipe is actually from Atkins, and is one of my favorites. You will also need a bowl, but you only need one skillet!

Cheese n Chili Chops

• 1 teaspoon vegetable oil
• salt and pepper
• 4 boneless center-cut pork chops (about 1 pound)
• 1/4 cup tomato salsa
• 1/2 can (4.5 ounces) diced green chilies, drained
• 1 teaspoon cumin
• 1/3 cup grated Cheddar cheese
• 2 tablespoons cream cheese

Directions:

Heat oil in a nonstick skillet over medium-high heat. Season chops with salt and pepper. Brown chops about 2 minutes per side. Combine salsa, chilies and cumin in a bowl. Pour mixture over chops. Reduce heat to low, cover skillet and simmer chops 5 minutes or until cooked through. Mix cheeses in a bowl. Divide cheese mixture over chops, cover and cook 1 minute, just until cheese melts.

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