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Pork Chops with Maple Syrup
Pasta with Browned Butter and Pepper
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 minutesI 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 minutesThis 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.
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 |
Steam broccoli |
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