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Menu Plan for Winter I: Week 1, Thursday

Pork Chops with Rosemary
Sweet Potato Oven Fries
Brussels Sprouts with Bacon

Cooking time:  35 minutes for menu      Cooking schedule: see below for instructions

      Savory braised pork chops, sweet potato chips, and tender sprouts: get dinner started, then take a break before finishing.  

Pork Chops with Rosemary

Total time: 30 minutes
    Browned quickly, then braised for a bit in white wine and rosemary, these come together quickly but are wonderfully tender.  If your chops are quite thick you may want to increase cooking time by 5 - 8 minutes. 

Pork Chops with Rosemary Ingredients:

 Instructions:

Sweet Potato Oven Fries

Total time: 35 minutes
   A bit crunchy on the outside from the caramelized sugars; like warm, creamy pudding on the inside.... Wonderful!

Sweet Potato Oven Fries Ingredients:

 Instructions:

Brussels Sprouts with Bacon

Total time: 25 minutes 
   A slice or two of bacon or cured ham can add a lot of savory flavor to a simple vegetable dish.

Brussels Sprouts with Bacon Ingredients:

 Instructions:

Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium skillet, lid, small saucepan with lid, large
bowl, baking sheet with rim, tongs (or fingers)

Turn oven on, 400F (200C)
Put oil in bowl
Slice potatoes, coat with oil
Arrange potatoes on baking sheet, bake
Heat oil in medium skillet
Add pork chops, brown
Trim sprouts
Turn chops
Mince garlic, chop bacon

Add wine, stock, rosemary, mustard to chops
Cover, simmer chops
Cook sprouts
Turn potatoes if you feel like it
    Pause while it all cooks
Remove sprouts, keep warm
Drain pan, sauté garlic, bacon
Dissolve cornstarch in water
Remove chops, increase heat
Thicken sauce for chops
Return sprouts to pan, add thyme, heat
Add yogurt to sauce for pork, remove from heat
Remove potatoes, plate
Pour sauce over chops, serve