Pork Chops with Ginger Caper Sauce
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Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
As long as we have fresh ginger on hand, here is an interesting combination of capers, mustard and ginger. The sauce is lovely, and really needs something to sop it all up, like a fragrant Basmati.
Pork Chops with Ginger Caper Sauce Time: 30 minutes
I used boneless chops for this, pan-fried, then kept warm while the sauce is quickly made. Remember, slightly pink pork is okay, and keeps it tender and moist. You need Greek yogurt, crème fraiche or sour cream for this. Regular yogurt will not give a nice, thick sauce.
2 - 4 pork chops, depending on size, 10 - 12 oz total weight (I used 2 boneless)
1 tbs olive oil
2 cloves garlic
1 tbs tomato paste
1 tbs capers
2 tsp minced, fresh ginger
1 tsp Worcestershire
1 tsp Dijon-style mustard
1 tsp dried oregano
1/3 cup (3oz, 90ml) chicken broth
1/2
cup (4oz, 125gr) Greek Yogurt or sour cream
Mince garlic. Peel a small section of ginger, cut into thin slices, then mince. In a small bowl mix ginger, tomato paste, capers, Worcestershire, mustard, oregano and yogurt. Set aside. In medium nonstick skillet heat oil over medium heat. Add pork chops and sauté until well browned and cooked (almost) through, 7 - 8 minutes per side. Remove chops to a small platter or plate and cover to keep warm. Add garlic to skillet and sauté briefly. Add chicken stock and cook, scraping up the browned bits from the bottom of the skillet. When simmering nicely add yogurt mixture, stirring well with a wooden spoon and simmering until thickened. When sauce is hot and thick, pour over chops and serve.
Basmati Rice with Herbs Time: 20 minutes or whatever your package says
Simple, fragrant, fluffy rice - vary the herbs to fit the main course.
1/2 cup Basmati rice
1 tsp butter
1/2 cup chicken stock, (4oz, 120ml)
1/2 cup water
1 tsp dried chives
1 tsp dried parsley
Melt butter in small saucepan over medium heat. Add rice and sauté, stirring for 2 - 3 minutes. Add stock or water and herbs. Cook rice for length of time on package. When done fluff with a fork and serve.
Broccoli with Yogurt Mustard Time 25 minutes
Crisp tender broccoli with a creamy, slightly hot mustard sauce is a nice accompaniment to any meal. And when we are already have an open container of yogurt this uses it up!
1/2 head of broccoli (enough for two)
4 tbs Greek yogurt
1 tbs Dijon-style Mustard
1 tsp dried oregano
1/4 cup shredded cheese (any kind)
Cut broccoli into bite size florets and stems. Put in steamer basket in saucepan with an inch of water in bottom. Put on medium heat and steam for 10 minutes or until just done but still green. Remove from pan and put into a small baking dish. In a bowl mix yogurt, mustard and oregano. Pour over broccoli. Sprinkle with cheese and bake, 400F (200C) until cheese has melted, about 10 minutes.
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Cooking Schedule: 30 minutes |
Pause while everything cooks |
Cooking for Two? Or more?
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