Menu Plan for Winter I: Week 8, Monday


Weekly Menu

Shopping List

Daily Recipes:


Pork Chops with Garlic and Mustard
Sweet Potato Chips
Italian Brussels Sprouts

Cooking time: 35 minutes for menu          Cooking schedule: see below for instructions

    Sweet potatoes get very creamy when sliced and baked, with just a little crunch on the bottom. 

Pork Chops with Mustard and Garlic

Total time: 30 minutes
     The chops are browned first and get fork-tender in no time when gently braised.   I prefer thinner, boneless chops for this skillet dish. They stay tender and moist, and the reduced sauce makes this a lovely main course.

Pork Chops with Mustard and Garlic Ingredients:


Sweet Potato Chips

Total time: 35 minutes 
   Paprika works well with sweet potatoes, adding a little zing.  Use hot paprika if you like.

Sweet Potato Chips Ingredients:


Italian Brussels Sprouts

Total time: 30 minutes
    These are steamed until tender, and finished with Balsamic vinegar and Fresh Parmesan. Simple.

Italian Brussels Sprouts Ingredients:


Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium skillet with lid, saucepan with steamer basket
and lid, large bowl, baking sheet

Turn oven on, 400F (200C)
Slice sweet potatoes
Mix oil, paprika, add potatoes, mix well
Put potatoes on baking sheet, bake
Brown chops
Mince garlic, parsley
Stir garlic, parsley into mustard
Turn chops

Trim Brussels sprouts, steam
Spread mustard mix on both sides of chops
Add stock, reduce heat, cover
Turn potatoes
Turn chops
Shred or grate Parmesan
      Pause while stuff cooks
Remove sprouts, empty water, heat oil
Add sprouts to oil, sauté
Remove chops, spoon any sauce over
Remove sweet potatoes, add salt, pepper if using
Add vinegar, Parmesan to sprouts

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