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Menu Plan for Fall I: Week 3, Monday

Pork Chops with Capers
Creamy Barley and Chard Gratin

Cooking time: 50 minutes for menu        Cooking schedule: see below for instructions

     You can use bone-in or boneless chops for this, but I can get rather thin, boneless chops that cook quickly and stay amazingly tender. The braising helps them stay moist.  If you have thick chops, you may want to increase the simmering time by 15 minutes - not to get them done, but to make them tender.

Pork Chops with White Wine and Capers

Total time: 35 minutes
     Boneless pork chops, quickly browned then simmered in a white wine caper sauce.  

Pork Chops with White Wine and Capers Ingredients:

 Instructions:

Creamy Barley and Chard Gratin

Total time: 45 minutes
      An easy gratin - do the prep work, pop it in the oven and let it finish while you relax.Creamy Barley and Chard Gratin

 Ingredients:

 Instructions:

Cooking schedule: 50 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
plate, large skillet with lid, small saucepan with lid,
medium nonstick skillet, baking dish

Turn oven on, 400F (200C)
Cook barley
Chop onion, sauté
Wash chard, chop
Add chard stems to onion, sauté
Snip herbs
Oil baking dish
Whisk eggs, yogurt, milk
Put flour on plate
Add chard leaves to onion, wilt

Add herbs to chard, stir
Spread chard, onions in baking dish
Spread barley on chard
Sprinkle with cheese
Pour eggs over, bake
Heat oil in medium skillet over medium-high heat
Dip pork chops in flour, add to skillet, brown
Mince garlic
Turn chops
Add garlic to chops
Add stock, wine, capers to chops, cover, simmer
     Pause while stuff cooks
Uncover chops, increase heat to reduce sauce
Remove gratin
Serve