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Menu Plan for Spring II: Week 5, Thursday

Pork Chops with Garlic and Mustard
Roasted Potatoes, Carrots and Onions

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

     I used a red onion, another sign of spring here... Any sweet onion would be good, or a regular onion.

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:

 Instructions:

Roasted Carrots, Onions and Potatoes   

Total time: 35 minutes
      In the winter I do these in the oven; in summer on the grill. Either way, roasted/grilled vegetables are delicious, and, cooked with a minimum of fat, very healthy.

Roasted Carrots, Onions and Potatoes Ingredients:

 Instructions: 

Cooking schedule: 40 minutes
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
medium skillet with lid, large bowl, baking sheet
Turn oven on, 400F (200C)
Peel, slice carrots, onion
Slice potatoes
Mix oil, vinegar, herbs
Add vegetables, stir well to coat
Put vegetables on baking sheet, bake
Brown chops

Mince garlic, parsley
Stir garlic, parsley into mustard
Turn chops
Spread mustard mix on both sides of chops
Add stock, reduce heat, cover
Stir vegetables, turning
    Pause while stuff cooks
Turn chops
    Pause some more
Remove chops, spoon any sauce over
Remove vegetables, sprinkle sea salt, Serve