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Pork Chops with
Mushroom Pan Sauce
Barley with Red Onions
and Olives
Sautéed Sunchokes
Menu Plan for the week of Feb. 1, 2013: Day 5 Recipes
Pork Chops with Mushroom Pan Sauce
Barley with Red Onion and Olives
Sautéed Sunchokes
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
Sunchokes, or Jerusalem artichokes are in season now. They're not the prettiest vegetable, but they are delicious.
Pork Chops with Mushroom Pan Sauce Preparation and cooking time: 35 minutesBraised pork chops, with a simple pan sauce of mushrooms, onions and chili powder.
2 - 4 pork chops, depending on size, 12oz (350gr) total weight if boneless
4oz (120gr) mushrooms
1/2 red onion
1 tbs olive oil
1 tsp chili powder
1 tbs Balsamic vinegar
1/2 cup (4oz, 125ml) beef stock
1 tbs tomato paste
Clean mushrooms, slice thickly. Roughly chop onion.
Heat oil in large nonstick skillet over medium high heat. Add pork chops and brown, about 5 minutes per side. Remove.
Reduce heat to medium. Add chili powder and sauté briefly, about 30 seconds. Add onions and sauté 3 minutes. Add mushrooms and sauté 5 minutes longer. Add stock and deglaze pan, stirring up any browned bits. Add vinegar, tomato paste and stir well. Return chops to pan, cover, reduce heat and simmer until chops are cooked through and tender, about 15 minutes longer. Uncover and simmer until sauce is slightly thickened. Serve.
Barley with Red Onion and Olives Preparation and cooking time: 20 minutes
Almost a 'winter' pilaf. Red onions are a bit sweeter than ordinary yellow onions; Greek olives add both color and flavor.
1/2 cup quick-cooking barley
1/2 red onion
1 cup chicken stock
1/4 cup Greek, dry-cured olives
2 tsp oil
Chop red onion. Heat oil in small saucepan. Add onion and sauté until tender. Add barley, stock, cover and simmer until done, about 15 minutes. All stock should be absorbed.
Roughly chop olives. Stir into barley, cover and let rest 1 - 2 minutes. Stir well and serve.
Sunchokes (Jerusalem artichokes) are just starting to come back to the markets now. I love the flavor, they are easy to fix and keep well in the fridge - perfect winter vegetable.
3 - 4 Jerusalem artichokes, aka sunchokes
2 tbs butter
1 clove garlic
4 - 6 fresh sage leaves substitute 1 tbs dried
Peel sunchokes using a vegetable peeler. Leave whole and put into a steamer basket over hot water. Steam 20 minutes or until just tender when pierced with a sharp knife. They may get a little grayish on the outside - no problem.
When done remove and cut into 1/4" (.6cm) slices. Mince garlic. Chop sage leaves if using fresh. Melt butter in nonstick skillet. Add garlic and sage and sauté 1 minute. Add sunchoke slices and sauté 5 - 10 minutes, until just starting to brown. Remove and serve.
Cooking schedule: 35 minutes |
Add mushrooms to onions, sauté |
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