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   creole pork
Pork Chops Creole

potatoes castallenas
Patatas Castellanas

Menu Plan for the week of Jan. 18, 2013: Day 4 Recipes

Pork Chops Creole
Patatas Castellanas

Cooking time:  40 minutes for menu      Cooking schedule: see below for instructions

       A little mid-week spice to liven things up.  Use hot sauce to add heat if you like. Share 1 onion between the 2 dishes.

Pork Chops Creole                                                 Preparation and cooking time:  40 minutes
    Use boneless chops for this if you can get them.  The lively sauce keeps them tender even though they are only simmered 20 minutes or so..

2 - 4 pork chops, depending on size, 12oz (350gr) boneless weight
1 tbs olive oil
1 medium onion 
1/2 green pepper
2oz (60gr) mushrooms
2 cloves garlic
1/3 cup (3oz, 90ml) ketchup
1 tbs Worcestershire
1 tsp chili powder
2 tbs chicken stock
1 tsp oregano

Mince garlic.  Cut onion into quarters and slice thickly. Thickly slice green pepper, then cut slices in half.  Clean mushrooms and slice. 
In medium nonstick skillet heat oil over medium-high heat.  Sauté pork chops until lightly browned, about 3 minutes per side.  Remove and set aside.  Add chili powder, garlic, onions, pepper, mushrooms to pan and sauté 5 minutes.  Return chops to pan.  Spread ketchup and Worcestershire sauce over top.   Add stock and bring to a boil.   Reduce heat to low, cover and simmer 20 - 30 minutes, turning once and stirring sauce, until chops are done and tender.   Serve.

Patatas Castellanas (Castilian-Style Potatoes) Preparation and cooking time: 30 minutes
    These flavorful potatoes, are braised in a skillet with paprika, garlic and onion, with a bit of flour to thicken. Great served with spicy pork or chicken.

2 medium potatoes
1/2 onion
2 cloves garlic
1 tsp paprika
2 tsp flour
1 tbs olive oil
1/3 cup (3oz, 90ml) chicken stock

Finely chop onion and garlic.  Cut the potatoes into 1/2" (1.25cm) cubes.  Heat oil in medium nonstick skillet or large saucepan.  Add oil, onion, garlic and sauté briefly.  Add potatoes and sauté 5 minutes.  Add paprika and flour, stir well and sauté 1 minute.  Add chicken stock and stir well.  Cover and cook until potatoes are tender, about 15 minutes.  Most of the stock should be absorbed.  Check them periodically, if they start to dry out too soon add a bit more stock.  When potatoes are tender if there is still a bit of stock left, uncover and cook it off. Serve.

Cooking schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, medium skillet with lid
Start to sauté pork chops
Slice onion, reserve 1/3 for potatoes
Slice pepper
Mince all garlic, divide
Turn chops
Trim, slice mushrooms
Cut potatoes
Remove chops
Sauté chili powder, garlic, onion, pepper, mushrooms

Sauté onion, garlic for potatoes
Add potatoes to onion/garlic, sauté
Return chops to skillet with peppers/onions
Add ketchup, Worcestershire, stock to chops
Cover, simmer
Add paprika, flour to potatoes, sauté
Add chicken stock, stir, cover, simmer
       Take a wee break
Stir chops
Stir potatoes
Uncover potatoes, cook off liquid if needed
Put chops on platter, spoon sauce over
Serve all and eat

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