Pork Chops with Tomato and Sage
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Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
One of my mother's favorite dinners was fried pork chops with fried potatoes and onions. It was one of mine, too. I've updated it just a bit, simmering the chops in white wine, tomato and sage. The potatoes are fried in olive oil, not bacon grease. Though my mother never ate squash she would have approved of finishing it with browned butter. Here's to simple cooking!
Pork Chops with Tomato & Sage Time: 25 minutes
Sage not only goes well with turkey but it's great with pork and most fall vegetables. Use fresh if you can get it, if not, at least try not to use some that has been in the cabinet for years ;-)
2 - 4 pork chops, depending on size (12oz, 350gr total weight)
1 tbs olive oil
1/2 cup white wine
1 tomato
1/3 cup chicken stock
2 cloves garlic
1 tbs chopped fresh sage 1 1/2 tsp dried sage
1/2 tsp pepper or seasoned pepper
Finely chop garlic and roughly chop tomato. 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 garlic and sage to pan and sauté 1 minute. Add wine, stock and tomato. Bring to a boil, reduce the heat to low and simmer about 5 minutes until mixture starts to thicken. Return pork chops to pan, turning once to coat with sauce, and cover. Let simmer 5 - 10 minutes until done. Arrange chops on small platter or plate, pour sauce over and serve.
Sautéed Potatoes and Onions Time: 30 minutes
A simple dish but so easy and full of flavor; cooking doesn't have to be complicated!
2 medium potatoes
1 medium onion
2 cloves garlic
1 tbs olive oil
Chop onion and mince garlic. Sauté onion in oil in nonstick skillet over medium heat until just transparent. Add garlic and sauté a minute longer. Meanwhile, slice the potatoes - the long way, first in half, then in half again. Now slice (the short way) about 1/4 inch thick. We are aiming for bite size so if you have a huge potato, adjust accordingly. Remove onions & garlic from pan and add potatoes - with a drop more oil if needed. Sauté potatoes until light brown, stirring and flipping as needed. Return onions and garlic to pan. Continue to sauté until onions start to brown and potatoes are cooked through (taste one) and well browned. Salt & pepper if desired, and serve.
Butternut Squash with Browned Butter
Time: 25 minutes
This is a new vegetable for me so, after the risotto I decided to do a simple method so I could really 'taste' it. I did...and it was good. The salty Browned Butter is the perfect foil to the sweet squash.
1/2 medium - large butternut squash or a bit more, whatever is left after the risotto on Sunday
1 1/2 tbs butter
black pepper, optional
Cut squash into 1/2 inch cubes. Put into a steamer basket over boiling water and steam for 10 - 15 minutes, or until tender. (Stick a fork in a piece). If you crowd your steamer it may take a few minutes longer. When done remove, put into a serving dish and cover to keep warm. Drain the pan and return to medium heat. Add the butter and let it melt and brown, undisturbed. Watch carefully once it starts to brown as it can burn very quickly. When brown, add pepper if you like, and pour over the squash, using rubber spatula to scrape it all out. Serve.
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Cooking Schedule: 30 minutes |
Remove chops and add garlic and sage |
Cooking for Two? Or more?
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