Pork Chops Diablo
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Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
Pork Chops Diablo Time: 30 minutes cut the chili powder in half for less heat or add cayenne for more.
2 - 4 pork chops, depending on size
1 large onion
2 tbs chili powder
1/4 cup flour
2 tbs olive oil
1 small can tomato sauce, 8 oz (250 ml)
1/2 cup beef stock (broth)
1 tbs Worcestershire sauce
1 tsp dry mustard
1 tbs cornstarch (maizena) dissolved in 2 tbs water
Peel and slice onion. Combine flour and 1 tbs chili powder in plastic food bag. Add pork chops and toss to coat. In nonstick skillet large enough to hold the chops heat 1 tbs oil over medium-high heat. Add chops and sauté about 3 minutes per side, until lightly browned. Remove and set aside. Add remaining 1 tbs oil and the remaining 1 tbs chili powder. Sauté for 1 minute, then add sliced onions. Sauté about 5 minutes until onion starts to brown. Add tomato sauce, broth, Worcestershire and mustard and bring to a boil. Add cornstarch mixture and cook, stirring constantly until thickened. Reduce heat to low and return chops to pan. Simmer chops until done, about 10 minutes, turning once. Serve chops with sauce and onions.
Faux Patatas Bravas Time: 35 minutes
2 medium potatoes
1 tbs olive oil
1 tsp chili powder
1 tbs sherry vinegar
Pimiento Sauce leftover from Friday
1 tsp paprika, divided
Cut potatoes into large pieces. Whisk together the oil, chili powder and vinegar. Add potatoes and toss to coat. Arrange potatoes on a baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes. Add 1/2 tsp paprika to Pimiento Sauce and gently warm. When potatoes are done, put them into a bowl and pour warmed pimiento sauce over. Sprinkle with remaining 1/2 tsp Paprika.
Sautéed Shredded Brussels Sprouts Time: 15 minutes
12 - 15 medium Brussels sprouts
1 tbs chicken stock
1 tbs butter
1 tbs olive oil
1 clove garlic
1 tsp marjoram
2 tbs Parmesan
Mince garlic. Slice off stem end of sprouts and remove any wilted or damaged leaves. Cut each sprout in half through the stem and, then thinly slice. Put into a bowl and fluff - separate the layers. Heat butter and oil in medium nonstick skillet over medium-high heat. Add garlic, marjoram and shredded sprouts. Sauté until crisp tender, about 5 minutes, stirring often. Add chicken stock, cover and turn heat off. Let sit for 10 minutes. Uncover, turn heat back up to medium and sauté another minute. Finish with a sprinkle of Parmesan and serve.
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Cooking Schedule: 30 minutes |
Add onions to chili powder, sauté |
Cooking for Two? Or more?
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