A meal in hand. The family can make an assembly line for everyone to help fix dinner. Serve with fresh fruit.

Pork Burritos

4 boneless pork chops, cut into 1/2-inch cubes
2 teaspoons vegetable oil
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 can (3-ounce) chopped green chiles
2 tablespoons water
1 tablespoon chili powder
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cooked rice
8 large flour tortillas, warmed
1 cup shredded cheddar cheese (4 ounces)
1 medium tomato, chopped
1/2 cup sour cream

1. In a large skillet heat oil over medium-high heat. Cook and stir onion, green pepper and garlic until tender but not brown. Add pork to skillet; cook and stir for 2 to 3 minutes or until brown. Stir in chiles, water, chili powder, oregano, cumin, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes or until pork is tender and just done. Stir in cooked rice; heat through.
2. Spoon pork mixture onto center of tortillas. Top with a tablespoon each of cheddar cheese, tomato and sour cream. Fold each side of tortilla in over the center and the bottom up, overlapping. Eat out of hand.

Serves 8.

Recipe provided courtesy of Pork, The Other White Meat.