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Menu Plan for the week of March 8, 2013:  Thursday's Recipes

Pork Chops with Yogurt Mustard Pan Sauce
Barley with Savoy Cabbage

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

     It occurs to me I might be getting ready for summer cooking...  My winter menus are getting rather 'quick and easy'.

Pork Chops with Yogurt Mustard Pan Sauce  Preparation and cooking time: 30 minutes
      The chops are quickly browned then braised for 20 minutes to get fork-tender.  They're finished with an easy, yogurt and mustard pan sauce.

2 - 4 pork chops, 12oz (350gr) total weight for boneless
1/2 cup (4oz, 120ml) beef broth
1 tbs Dijon-style mustard
1/4 tsp cumin
1/4 cup Greek yogurt
2 tsp olive oil

Heat oil in large nonstick skillet.  Add chops and brown on both sides, about 10 minutes total.  Add the beef broth, mustard, cumin and stir well to combine.  Cover, reduce heat to low and simmer for 20 minutes, turning chops once.  Remove chops, Stir yogurt into pan juices, spoon onto chops and serve.

Barley with Savoy Cabbage                            Preparation and cooking time:  30 minutes
   Barley is a hearty, nutritious grain; easy to cook and flavorful.   Here it's cooked in the same skillet with the cabbage and onion for a 'one-dish side dish'.

1/2 cup quick-cooking barley
1 shallot
2 cups Savoy cabbage   about 1/3 head
1 cup (8oz, 240ml) chicken stock
1/4 cup (2oz, 60ml) white wine
1 tsp thyme
2 tsp olive oil

Remove dark green outer leaves from cabbage. Cut off a thick slice, avoiding the core. Lay flat, cut into 3 or 4 wedges, then thinly slice the wedges.  Roughly chop shallot.
Heat oil in a large nonstick skillet.  Add shallot and sauté until tender.  Add cabbage and sauté a few minutes until it starts to wilt.  Add barley, stock, wine, thyme, stir well and cover.  Simmer 20 minutes, stirring occasionally.

Cooking schedule: 35 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, 2 large skillets with lids Brown chops Chop onion, sauté Turn chops Slice cabbage, add to onion, sauté Add broth, mustard, cumin to chops, stir well Cover chops, reduce heat, simmer

Add barley, stock, wine, thyme to cabbage Stir well, cover, simmer       Pause while it all cooks Turn chops Stir barley, cabbage       Pause again Stir barley, cabbage Remove chops, stir in yogurt, Finish everything Serve

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By Katie Zeller

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