Pork Chops Creole
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Cooking time: 40 minutes for menu
Cooking schedule: see below for "menu" instructions |
This almost has the flavor of a barbecue. As the weather starts to warm up, I'm looking for lighter, more summery flavors... Until the next cold spell hits, anyway.
Pork Chops Creole Time: 40 minutes
Use boneless chops for this if you can get them. The lively sauce keeps them tender even though they are only simmered 20 minutes or so..
2 - 4 pork chops, depending on size, 10 - 12 oz total weight
1 tbs olive oil
1/2 onion use the rest in the rice
1/2 green pepper save other half for Thursday
2 oz mushrooms
2 cloves garlic
1/3 (3oz, 90ml) cup ketchup
1 tbs Worcestershire
1 tsp chili powder
2 tbs chicken stock
1 tsp oregano
Mince garlic, chop onion and pepper. Clean mushrooms and slice. In medium nonstick skillet heat oil over medium-high heat. Sauté pork chops until lightly browned, about 3 minutes per side. Remove and set aside. Add chili powder, garlic, onions, pepper and mushrooms to pan and sauté 5 minutes. Return chops to pan. Spread ketchup and Worcestershire sauce over top. Add stock and bring to a boil. Reduce heat to low, cover and simmer 20 - 30 minutes, turning once and stirring sauce, until chops are done and tender. Serve.
Brown Rice with Onions Time: 25 minutes or whatever your package says
I use 'Uncle Ben's' which is all I can get and it is quick cooking. It looks like brown Basmati and cooks in 15 minutes. A bit of fried onion makes them a little more interesting than normal.
1/2 cup brown rice
1 cup chicken stock or whatever your rice calls for
1/2 onion
1 tbs olive oil
1 tsp dried oregano
Chop onion. Heat oil in small saucepan. Add onion and sauté until tender. Add rice and sauté another 2 minutes. Add stock, oregano, cover and cook rice according to package instructions. Fluff and serve.
Cauliflower with Lemon Time: 25 minutes
Olive oil and lemon make a fresh-tasting finish to vegetables, almost like a light vinaigrette. Finish with lots of black pepper if you like.
cauliflower, 1/3 head - enough for 2 people.
1 tbs olive oil
1 tbs lemon juice
1 tsp dried chives
1 tsp dried thyme
Cut cauliflower into pieces, put into a steamer basket and steam over water for 15 - 20 minutes until fork-tender. Remove from pan and empty water. Heat oil in the same pan. Add lemon and herbs. Heat through and add cauliflower. Toss to coat and serve.
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Cooking Schedule: 40 minutes |
Start to steam cauliflower |
Cooking for Two? Or more?
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