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Menu Plan and Recipes

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pork chops mushrooms
Pork Chops with
Mushroom Pan Sauce

barley red onion
Barley with Red Onions
and Olives

sunchokes
Sautéed Sunchokes

 

Menu Plan for the week of Feb. 1, 2013: Wednesday's Recipes

Pork Chops with Mushroom Pan Sauce
Barley with Red Onion and Olives
Sautéed Sunchokes

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

     Sunchokes, or Jerusalem artichokes are in season now.  They're not the prettiest vegetable, but they are delicious.

Pork Chops with Mushroom Pan Sauce         Preparation and cooking time:  35 minutes
     Braised pork chops, with a simple pan sauce of mushrooms, onions and chili powder. 

2 - 4 pork chops, depending on size, 12oz (350gr) total weight if boneless
4oz (120gr) mushrooms
1/2 red onion
1 tbs olive oil
1 tsp chili powder
1 tbs Balsamic vinegar
1/2 cup (4oz, 125ml) beef stock
1 tbs tomato paste

Clean mushrooms, slice thickly.  Roughly chop onion. 
Heat oil in large nonstick skillet over medium high heat.  Add pork chops and brown, about 5 minutes per side.  Remove. 
Reduce heat to medium.  Add chili powder and sauté briefly, about 30 seconds.  Add onions and sauté 3 minutes.  Add mushrooms and sauté 5 minutes longer.  Add stock and deglaze pan, stirring up any browned bits.  Add vinegar, tomato paste and stir well.  Return chops to pan, cover, reduce heat and simmer until chops are cooked through and tender, about 15 minutes longer. Uncover and simmer until sauce is slightly thickened.  Serve.

Barley with Red Onion and Olives                 Preparation and cooking time:   20 minutes
   
Almost a 'winter' pilaf.  Red onions are a bit sweeter than ordinary yellow onions; Greek olives add both color and flavor.

1/2 cup quick-cooking barley
1/2 red onion
1 cup chicken stock
1/4 cup Greek, dry-cured olives
2 tsp oil 

Chop red onion.  Heat oil in small saucepan.  Add onion and sauté until tender.  Add barley, stock, cover and simmer until done, about 15 minutes.  All stock should be absorbed. 
Roughly chop olives.  Stir into barley, cover and let rest 1 - 2 minutes. Stir well and serve.

Sautéed Sunchokes                                                  Preparation and cooking time: 30 minutes
   Sunchokes (Jerusalem artichokes) are just starting to come back to the markets now.  I love the flavor, they are easy to fix and keep well in the fridge - perfect winter vegetable.  

3 - 4 Jerusalem artichokes, aka sunchokes  
2 tbs butter
1 clove garlic
4 - 6 fresh sage leaves substitute 1 tbs dried

Peel sunchokes using a vegetable peeler.  Leave whole and put into a steamer basket over hot water.  Steam 20 minutes or until just tender when pierced with a sharp knife.  They may get a little grayish on the outside - no problem.
When done remove and cut into 1/4" (.6cm) slices.  Mince garlic.  Chop sage leaves if using fresh.  Melt butter in nonstick skillet.  Add garlic and sage and sauté 1 minute.  Add sunchoke slices and sauté 5 - 10 minutes, until just starting to brown.  Remove and serve.

Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium skillet with lid, small saucepan with lid,
medium saucepan with steamer basket and lid

Brown pork chops
Peel sunchokes, steam
Turn chops
Chop onion
Remove chops
Sauté chili powder
Add onion to chili powder, sauté
Sauté onion for barley
Trim, slice mushrooms

Add mushrooms to onions, sauté
Add barley, stock to onions, cover, simmer
Add stock to mushrooms, stir well
Add vinegar, tomato paste, stir
Return chops, cover, simmer
      Pause while stuff cooks
Mince garlic, chop sage if fresh
Remove sunchokes, slice
Sauté garlic, sage
Add sunchokes, sauté
Uncover chops, reduce sauce
Chop olives, stir into barley
Finish sunchokes
Serve