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Menu Plan for Spring II: Week 1, Wednesday
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Savory Pork Chops
Barley with Shallots
Glazed Carrots
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
I must be thinking 'summer barbecue'.... The ingredients in this savory pork chop dish are very similar to marinades I use for grilling. Well, it is getting closer...
Braised Savory Pork Chops
Total time: 30 minutes
There are a lot of intense flavors in the sauce for these chops; best served with simple side dishes. The sauce is reduced at the end, to thicken slightly.
Ingredients:
- 2 - 4 pork chops, depending on size, 12oz (360gr) if boneless
- 2 tsp olive oil
- 2 cloves garlic
- 1/4 cup (2oz, 60ml) sherry
- 3 tbs soy sauce
- 3 tbs ketchup
- 3 tbs orange marmalade
- 1/2 tsp dry mustard
Instructions:
- In a nonstick skillet large enough to hold the chops, heat the oil over medium-high heat.
- Add chops and brown, 3 minutes per side.
- Mince garlic, add to chops and sauté briefly.
- Mix remaining ingredients and pour over chops.
- Reduce heat to low, cover and simmer until pork chops are done and tender, about 20 minutes.
- When done, put chops on a small platter and cover with the pan lid.
- Increase heat under skillet and boil sauce for 2 - 3 minutes, to reduce slightly.
- Spoon sauce over chops and serve.
Barley with Shallots
Total time: 25 minutes
Barley is a hearty, nutritious grain; easy to cook and flavorful. I get the quick-cooking barley which takes 15 minutes. Here it's cooked in beef stock with sautéed shallots for a simple, healthy side dish.
Ingredients:
- 1/2 cup (2.8oz, 80gr) quick-cooking barley
- 1 cup (8oz, 240ml) beef stock (or more, depending on type of barley)
- 2 shallots
- 1 tsp marjoram
- 2 tsp olive oil
Instructions:
- Cut shallots in half, through the stem end, and slice.
- Heat oil in a small saucepan.
- Add shallots and sauté until they start to get tender, about 5 minutes.
- Add barley, stock and marjoram; stir to combine.
- Cover and simmer until barley is done, about 15 minutes or according to package directions.
- Serve.
Glazed Carrots and Onions
Total time: 30 minutes
A bit of sugar emphasized the natural sweetness of the carrots. If you have a rippled knife it makes these quite pretty.
Ingredients:
- 2 - 3 medium carrots
- 1 small onion
- 1/3 cup (3oz, 90ml) cup chicken stock
- 1 tsp parsley
- 1 tbs butter
- 1 tbs sugar
Instructions:
- Peel carrots and roll cut - that is cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc. This gives you interesting looking pieces with lots of surface.
- Roughly chop onion.
- Put carrots and onions in a small sauté pan.
- Add stock, cover and cook, 15 - 20 minutes or until vegetables are done.
- Remove cover, turn heat to medium-high and cook off all but 2 tbs of liquid.
- Add butter and sugar, stirring to dissolve sugar.
- Sauté until reduced to a glaze, stirring often.
- Stir in parsley and serve.
Cooking schedule: 35 minutes |
Peel and roll-cut carrots |
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