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Menu Plan for Spring II: Week 7, Monday

Rosemary Pork Chops
Spicy Potatoes and Carrots

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

    Tender, braised pork chops with fried potatoes and carrots: a simple, 2 skillet dinner.  

Pork Chops with Rosemary

Total time: 30 minutes
    Browned quickly, then braised for a bit in white wine and rosemary, these come together quickly but are wonderfully tender.  If your chops are quite thick you may want to increase cooking time by 5 - 8 minutes. 

Pork Chops with Rosemary Ingredients:

 Instructions:

Spicy Potatoes and Carrots

Total time: 30 minutes
      Add as much pepper as you like, but remember it's hot... Best to add, taste, add more if you like or hot sauce.

Spicy Potatoes and Carrots Ingredients:

 Instructions:

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 large skillets, lid
Heat oil in skillet
Add pork chops, brown
Chop onion
Mince garlic
Slice carrots, potatoes
Turn chops
Sauté chili powder, cumin
Add potatoes, onions, carrots, stir-fry

Add wine, stock, rosemary, mustard, to pork
Reduce heat under pork, cover, simmer
Mind the carrots / potatoes
     Pause while stuff cooks
Stir / flip potatoes / carrots
Add garlic, Worcestershire to potatoes, stir
Reduce heat, cook
      Pause while stuff cooks
Dissolve cornstarch in water
Remove chops, increase heat, thicken sauce
Add yogurt to sauce, remove from heat
Finish potatoes / carrots, serve