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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 minutes2 - 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.
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 |
Sauté onion, garlic for potatoes |
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