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Pork Chops Diablo
Sweet Potato Fries
Sautéed Snow Peas (mangetout) with Browned Shallots
Menu Plan for the week of March 22, 2013: Wednesday's Recipes
Pork Chops Diablo
Sweet Potato Fries
Sautéed Mangetout with Shallots
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
Sweet potatoes are becoming a year 'round staple here and I like to pair their caramel flavor with something spicy. Cook the rice for tomorrow's quiche tonight.
Pork Chops Diablo Preparation and cooking time: 30 minutesDiablo or deviled usually means spicy, often hot and always full of rich, complex flavors. These zesty pork chops are a perfect example. The ones I get are quite thin. You may need to increase the cooking time if you are using very thick ones.
2 - 4 pork chops, depending on size, 12oz (350gr) total
1 onion
2 tbs chili powder
1/4 cup flour
4 tsp olive oil
8oz (250ml) tomato sauce
1/2 cup (4oz, 120ml) beef stock (broth)
1 tbs Worcestershire sauce
1 tsp dry mustard
1 tbs cornstarch (maizena) dissolved in 2 tbs water
Roughly chop onion. Combine flour and 1 tbs chili powder in plastic food bag. Add pork chops and toss to coat. In nonstick skillet, large enough to hold the chops, heat 2 tsp oil over medium-high heat. Add chops and sauté about 3 minutes per side, until lightly browned. Remove and set aside.
Add remaining 2 tsp oil and the remaining 1 tbs chili powder. Sauté for 1 minute, then add onions. Sauté about 5 minutes until onion starts to brown. Add tomato sauce, broth, Worcestershire, mustard and bring to a boil. Add cornstarch mixture and cook, stirring constantly until thickened.
Reduce heat to low and return chops to pan. Cover, and simmer chops until done, about 10 minutes, turning once. Serve chops with sauce and onions.
A bit crunchy on the outside from the caramelized natural sugars; like warm, creamy pudding on the inside.... Wonderful!
2 medium sweet potatoes
1 1/2 tbs olive oil
salt and pepper
Slice potatoes in half the short way, then each half into 8 wedges. Put oil into a large bowl, add potatoes and toss, coating thoroughly. Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan). Bake at 400F for 30 minutes. You can turn once if you like to fuss but I usually don't bother. When done remove from pan and sprinkle lightly with salt and pepper if you choose and serve.
Sautéed Snow Peas (mangetout, pea pods) with Browned Shallots Time: 25 minutesAnother of those fleeting spring vegetables. They cook quickly and are more versatile than 'just for stir-fries'. If they are small, leave them whole. If they are large (2", 5cm) cut in half of thirds, at an angle.
4oz (125gr) snow peas
2 shallots
2 tsp olive oil
salt and pepper
Peel and slice shallots. Clean pea pods - snip off the stem end. Cut large pods into pieces, at an angle, if desired. Heat oil in nonstick skillet over medium heat. Add shallots and sauté until browned, reducing heat after 10 minutes, about 20 minutes total time. Add pea pods and sauté 5 minutes, depending on size, stirring frequently. Remove, add salt and pepper if using and serve.
Cooking schedule: 35 minutes |
Slice shallots |
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