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Menu Plan for the week of Nov. 29, 2013: Wednesday's Recipes

Pork Chops with Ginger Caper Sauce
Hash Brown Potatoes
Cauliflower with Paprika

Cooking time:  30 minutes for menu           Cooking schedule: see below for instructions

     A little spice; some classic potatoes for an easy dinner.

Pork Chops with Ginger Caper Sauce             Preparation and cooking time:    30 minutes
   I used bone -in 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 
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.

Hash Brown Potatoes                                          Preparation and cooking time:    30 minutes
      The only trick to making great hash brown potatoes is patience.  Pat them in the skillet and let them fry!

2 medium potatoes, about 10oz (300gr) total
2 tsp olive oil
2 tsp butter
salt and pepper

Shred the potatoes using the large wholes on a box grater or use a food processor. No need to peel. Heat butter and oil in a medium nonstick skillet over medium-high heat.  Add potatoes and flatten as best you can with a spatula, reduce heat to medium and let fry. 
After 10 minutes lift up an edge to see how it looks.  Keep checking until it's a nice, golden brown.  Using a large spatula, lift and turn the potatoes in large sections, breaking and spreading as needed, to brown the other side, another 7 - 10 minutes.  When done to your liking, remove, add salt & pepper if desired, and serve.  

Cauliflower with Paprika                                   Preparation and cooking time:   25 minutes
    A bit of smoky paprika makes an interesting finish for cauliflower.

1/3 head cauliflower, enough for 2 people
1 tbs olive oil
2 tbs chicken stock
1 tsp dried chives   or 1 tbs fresh, snipped
2 tsp paprika  (sweet, smoky or hot - or a bit of each)

Cut cauliflower into pieces, put in steamer and steam over water for 10 - 15 minutes until fork-tender.  Remove from pan and empty water.  Put oil into same pan.  Add paprika and chives and sauté 1 minute.  Add stock and heat through.  Pour over cauliflower.  Toss to coat and serve.

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, 2 medium skillets, lid, saucepan with steamer basket and lid, small bowl, grater Shred potatoes Heat butter, oil Add potatoes, fry Start to brown pork chops Mince ginger, garlic In mix ingredients for yogurt sauce, set aside Cut cauliflower, steam Turn chops

Check potatoes, turn when ready      Pause while stuff cooks Remove chops, cover to keep warm Sauté garlic for chops Add stock to skillet for chops, stir and heat Add sauce to skillet for pork, heat through Remove cauliflower, empty pan Sauté paprika, chives Add stock, heat Pour sauce over cauliflower Spoon sauce over pork Finish potatoes Serve and eat

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By Katie Zeller

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