German Pork Chops
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Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
German Pork Chops Time: 35 minutes
2 - 4 pork chops, depending on size, about 12 oz total weight (350gr)
1 tbs olive oil
4 oz mushrooms
1 onion
2 cloves garlic
1 tsp paprika
1 1/2 tsp thyme
1/2 cup beer you can substitute red wine or chicken stock - or Guinness, which we'll be using next Sat.
1/2 cup chicken stock
1 tbs cornstarch (maizena, corn flour) dissolved in 1 tbs water
Clean mushrooms, cut in half or quarters if large. Peel and thickly slice onion. Heat oil in large nonstick skillet over medium high heat. Add pork chops and brown, about 6 minutes per side. Remove. Reduce heat to medium. Add paprika and sauté briefly, 30 seconds. Add onions and sauté 3 minutes. Add garlic and mushrooms and sauté 5 minutes longer. Add beer and deglaze pan, stirring up any browned bits. Add chicken stock and thyme. Return chops to pan, cover, reduce heat and simmer until chops are cooked through, about 10 minutes longer. Remove chops and keep warm. Increase heat to medium-high. Dissolve cornstarch in water. Add to sauce, stirring until thickened and cleared. Pour over chops and serve.
Pasta with Browned Butter Time: however long it takes to get the water to boil
and cook the pasta plus 7 minutes.
Use your choice of commercial pasta - I like rigatoni for this but penne or elbow macaroni is good - or whatever is in the pantry is fine - should be bite-size, though, not tiny
1 cup or less pasta - rigatoni
2 tbs butter
pepper - lots
Cook pasta according to package directions, drain and put in serving bowl. Return pasta pan to medium heat. Add butter to pan and let it fry until it turns brown - being careful not to let it turn too dark or it will taste burnt. When brown reduce heat and add lots of black pepper and a bit of salt. Put pasta back into pan and stir to coat and reheat. Serve.
(Note: after removing the pasta it is best to add water to the pot or it is a bear to clean - or so mon mari tells me ;-) )
Ginger Glazed Carrots Time: 20 minutes
2 - 3 carrots, depending on size
2 tbs butter
1 tbs sugar
1/8 tsp ground ginger
salt & pepper
Cut carrots into matchstick size (see techniques). In a medium nonstick skillet melt the butter over medium heat. Add carrots, ginger, and sugar, (salt & pepper if using). Stir fry for 2 minutes. Add just enough water to barely cover the carrots, turn the heat to medium-high, cover and bring to a boil. Remove cover and cook, stirring occasionally until water is gone, 6 - 8 minutes. Cook another minute or 2 after water evaporates to caramelize the sugar. Remove from heat and serve.
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Cooking Schedule: 30 minutes |
Start to cook pasta |
Cooking for Two? Or more?
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