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pork chops maple syrup
Pork Chops with Maple Syrup

pasta browned butter
Pasta with Browned Butter and Pepper

broccoli yogurt mustard
Broccoli with Yogurt Mustard

Menu Plan for the week of Oct. 11, 2013: Day 5 Recipes

Pork Chops with Maple Syrup
Pasta with Browned Butter and Pepper
Broccoli with Yogurt Mustard

Cooking time:  30 minutes for menu           Cooking schedule: see below for instructions

     I've been having fun with maple syrup - finally something I can find on a regular basis.

Pork Chops with Maple Syrup                     Preparation and cooking time: 30 minutes
   I used boneless chops for this, about 1/2" (1.25cm) thick.  They cooked quickly, but, remember, slightly pink pork is okay, and keeps it tender and moist. If you don't have maple syrup you can use honey, or even brown sugar.  It's a simple, flexible recipe!

2 - 4 pork chops, depending on size, 12oz (360gr) total weight  (I used 2 boneless)
1 tbs olive oil
1/2 cup (4oz, 120ml) beef stock
1/4 cup (2oz, 60ml) white wine
1 tbs maple syrup (or honey)
1 tbs course grain mustard  (or Dijon-style mustard)
1 tbs fresh or dried sage
2 tsp cornstarch (corn flour, maizena) dissolved in 1 tbs water

In medium nonstick skillet heat oil over medium heat.  Add pork chops and brown on both sides, about 5 minutes each.  Add beef stock, wine, maple syrup, mustard and sage.  Cover, reduce heat and simmer 10 minutes.  Uncover and remove chops to small platter.  Cover to keep warm.  Increase heat under skillet.  Dissolve cornstarch in water and stir into simmering sauce.  Spoon some sauce over chops and serve, remaining sauce on the side.

Pasta with Browned Butter and Pepper       Preparation and cooking time:  30 minutes
   This was a staple in my family when I was a child. It's simple to make: brown the butter and add lots of black pepper.  Salt is optional.  It works well with just about everything, or all on it's own.

1 cup dried pasta  something bite-size
2 tbs butter
1/8th - 1/4 tsp black pepper   or more, but remember, it's hot
salt - optional

Cook pasta according to package directions, drain. 
Return pasta pan to medium heat.  Add butter and sauté until it turns golden brown, being careful not to let it turn too dark or it will taste burnt.  When brown add as much black pepper as you like, and salt if using.  The butter will foam.  Add the pasta and quickly stir with a spatula to coat and heat through.  Remove from pan and serve.

Broccoli with Yogurt Mustard                         Preparation and cooking time  25 minutes
Crisp tender broccoli with a creamy, slightly hot mustard sauce is a nice accompaniment to any meal.  And when we already have an open container of yogurt this uses it up!

1/2 head of broccoli  (enough for two)
4 tbs Greek yogurt
1 tbs course grain mustard
1 tbs snipped fresh chives   substitute 1 tbs dried chives

Cut broccoli into bite size florets and stems.  Put in steamer basket in saucepan with an inch of water in bottom.  Put on medium heat and steam for 10 minutes or until just done but still green. 
Remove from pan, set aside.
In same pan gently heat yogurt, mustard and chives. Add broccoli and stir, heating through. Serve.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
pot and colander for pasta, medium saucepan with
steamer basket and lid, medium skillet with lid

Put water on high heat for pasta
Sauté pork chops
Clean, cut broccoli
Turn chops
Start to cook pasta
Add stock, wine, syrup, mustard, sage to pork
Cover, simmer

Steam broccoli
    Pause while stuff cooks
Dissolve cornstarch in water
Remove broccoli, heat yogurt, mustard, chives
Add broccoli to mustard sauce, stir, heat through
Drain pasta
Brown butter
Remove chops
Thicken sauce, spoon over chops
Add pepper, salt to butter
Add pasta to butter, stir
Serve all

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