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Menu Plan for the week of April 12, 2013: Wednesday's Recipes

Swiss-Style Pork Chops
Sweet Potato Chips
Sautéed Mangetout with Mushrooms

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

     My mother made Swiss Steak when I was a child, and it was one of my favorites.  The hubs is not willing for me to bury steak in this type of sauce but pork chops seemed an excellent substitute. 

Swiss-Style Pork Chops             Preparation and cooking time:  35 minutes  (or 60 minutes)
    Pork chops, smothered in tomatoes, peppers and onions, in the style of old-fashioned Swiss Steak, become fork tender and chock-a-block with flavor. 

2 - 3 boneless pork chops, (12oz, 350gr total weight)
2 tsp olive oil
1/2 green bell pepper  
1 onion
1 rib celery
2 cloves garlic
15oz (450gr) tomatoes with juice 
1 tbs Worcestershire sauce  

Heat oil in a heavy skillet with a tight-fitting lid.  Add chops and brown on both sides, about 6 minutes total. Roughly chop pepper, celery and onion.  Mince garlic.  Move chops to one side (stack them up) and add vegetables to pan.  Sauté, stirring, for 1 - 2 minutes, just to soften slightly.  Arrange chops on vegetables.  Open tomatoes and drain juice onto chops.  Roughly chop tomatoes and add to pan along with Worcestershire sauce. Bring to a boil, cover, reduce heat and simmer 20 minutes.   Uncover, cook down a bit if you like, and serve.  

Note:  For really tender chops, braise for another 30 minutes or cook in a crock pot.

Sweet Potato Chips                                           Preparation and cooking time:  35 minutes
   Paprika works well with sweet potatoes, adding a little zing.  Use hot paprika if you're daring.

2 medium sweet potatoes
1/2 tsp paprika, sweet or hot
1 tbs olive oil
salt and pepper

Slice potatoes into rounds, about 1/4 inch (1cm) thick.  Put oil and paprika into a medium bowl, add potatoes and toss, coating thoroughly.  Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan).  Bake at 400F for 30 minutes, turning once if you like. When done remove from pan and sprinkle lightly with salt and pepper if you choose and serve.

Sautéed Mangetout & Mushrooms (Snow Peas)                            Time: 10 minutes
     The mushrooms give a bit of meaty flavor and 'weight' to the delicate snow peas and contrast nicely with their crisp crunch.

4oz (125gr) mangetout, snow peas
3oz (90gr) mushrooms
2 tsp olive oil
1 tsp sesame oil
2 tsp soy sauce

Clean pea pods - snip off the stem end. Cut large pods into pieces, at an angle, if desired. Trim and thickly slice mushrooms.  Heat oils and soy sauce in a nonstick skillet over medium heat.  Add snow peas, mushrooms and sauté 5 - 7 minutes, depending on size, stirring frequently.  Taste, when they are done to your liking, remove and serve.

Cooking schedule: 35 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet with lid, baking sheet, large bowl, medium skillet Turn oven on, 400F (200C) Brown pork chops Mix paprika, oil in bowl Scrub sweet potatoes, slice, toss with oil, paprika Lay sweet potatoes on baking sheet, bake Turn chops Chop onion, pepper, celery

Mince garlic Move chops to side of skillet Add vegetables, sauté Open tomatoes, chop Add tomatoes, Worcestershire to skillet, cover, simmer      10 - 15 minute break while stuff cooks Trim snow peas, cut if needed Trim, slice mushrooms Sauté snow peas, mushrooms Uncover pork, reduce sauce Remove potatoes Serve everything

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By Katie Zeller

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