Pork Chops with Lemon Soy Glaze
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Cooking time: 30 minutes for menu
Cooking schedule: see below for "menu" instructions |
It is always a challenge to use up a head of cabbage. But it's such a healthy vegetable, full of vitamins and antioxidants, I don't like to waste it. The stir-fry with peanut sauce turned out to go perfectly with these fierce pork chops!
Pork Chops with Lemon/Soy Glaze Time: 30 minutes
This has a piquant sauce: dark, spicy, salty, sour, wonderful. The pork chops I use are thin, about 3/8" (3/4cm). If yours are thicker increase cooking time to 15 minutes.
2 - 4 pork chops 12 - 16 oz, 350 - 500gr (depending on bones)
1 small onion chopped
1 clove garlic, minced
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup beef or chicken stock
2 tbs tomato paste (or ketchup if you don't have tomato paste - not as good but...)
1 tbs fresh, minced
ginger or 1/2 tsp dried, ground ginger
1 tbs olive oil
1 tbs cornstarch (or thickener of choice) dissolved in 1 1/2 tbs water
Combine soy sauce, lemon juice, stock and tomato paste in a dish. Add pork chops turning to coat and allow to marinate. Sauté onion, garlic and ginger in oil in large frying pan over medium heat. Add pork chops (reserving marinade) and brown - pushing onion mixture to sides of pan to prevent burning. Add reserved marinade and cook, covered 8 - 10 minutes longer or until done. Remove chops from pan. Thicken pan juices by adding cornstarch mixture and stirring well. Pour over chops and serve.
Quinoa with Herbs Time: 20 minutes
I love the nutty flavor of quinoa, plus the fact that it's an 'almost perfect' food, and it's easy! Most quinoa is sold ready to be cooked. If yours isn't it will need a quick rinse first. It's done when the little corkscrew 'germ' is visible and the grains are tender.
1/2 cup quinoa
1 cup beef stock (or the amount of liquid your package recommends)
1 tsp dried thyme
Combine quinoa, stock and herbs in a small saucepan. Cover and bring to a boil. Reduce heat and simmer until done, about 15 minutes (or whatever your package says). When done, fluff and serve.
Stir-Fried Cabbage with Peanut Sauce Time: 25 minutes
I love the flavor a little peanut butter adds to a stir-fry. If you don't normally have it on hand you can leave it out - but add another tsp soy sauce. This is a cross between a stir-fry and a salad.
1 1/2 cups shredded cabbage
1 carrot
1 stalk (rib) celery
1 tsp soy sauce
1 tsp walnut or sesame oil
2 tsp olive oil
1/3 cup chicken stock
1 1/2 tbs peanut butter
1 tbs sherry vinegar or red wine vinegar
1/2 tsp chili powder
1 tbs (toasted) sesame seeds
Shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16" - 1/8" (.3cm). Do not use the core of the cabbage - you'll recognize it when you see it. Slice the carrot into paper thin strips using the vegetable peeler. Thinly slice celery. Heat oil in a large nonstick skillet. Add chili powder and sauté briefly. Add cabbage, carrot and celery. Stir-fry 5 - 8 minutes, until cabbage start to wilt. Add soy sauce and chicken stock. Stir well to combine, cover, reduce heat and let cook for 5 more minutes. Combine peanut butter and vinegar. Uncover cabbage and increase heat. Stir in peanut butter/vinegar mixture. Continue cooking and stirring until most of the liquid has evaporated. Sprinkle with sesame seeds and serve.
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Cooking Schedule: 50 minutes |
Add cabbage, carrot and celery, stir-fry |
Cooking for Two? Or more?
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