Pork Adobo with a Sage/Cheddar Potato Gratin

This was the first time I have made either of these recipes. They were both delicious!

1-2 pounds pork sirloin chops, cubed

1 medium white onion, diced

4-6 cloves of garlic, minced

1 T dried oregano

2 T vinegar

1 T low sodium soy sauce

2 T oil (I used canola)

1 t dried chili flakes (or to your taste)

1/2 T salt or to taste

1 t pepper

1 cup chicken broth

Heat oil in Dutch oven over medium high. Add pork and sear well. Add the onion and cook 5 minutes. Add the garlic and cook about a minute. Add the rest of the ingredients, and turn up the heat to high. Bring to a boil, reduce heat, and simmer 30 minutes or til pork is tender.

Sage/Cheddar Gratin

2 teaspoons Sage

1 teaspoons salt

1/2 teaspoon Black Pepper

3 pounds Yukon Gold potatoes, peeled and thinly sliced

1 large onion, diced

1 package (8 ounces) shredded Cheddar cheese (2 cups)

1 cup heavy cream

1 cup chicken broth

Preheat oven to 400°F. Spray 13x9" baking pan with cooking spray.

Mix sage, salt and pepper in small bowl. Layer 1/3 of the potatoes and 1/2 of the onion in pan. Sprinkle with 1 teaspoon of the sage mixture and 1/3 of the cheese. Repeat layers. Top with remaining potatoes, sage mixture and cheese.

Whisk together broth and cream in a medium bowl til well blended. Pour evenly over potatoes.

Bake 1 hour or til potatoes are tender and top is golden. Let stand 5 minutes before serving.