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Menu Plan for Winter I: Week 5, Thursday

Pork Chops with Mushroom Pan Sauce
Barley with Red Onion and Olives
Soy Balsamic Glazed Carrots

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

       Quick-cooking barley makes quick work of this savory side dish. 

Pork Chops with Mushroom Pan Sauce

Total time: 35 minutes
     Braised pork chops, with a simple pan sauce of mushrooms, onions and chili powder. 

 Ingredients:

• 2 - 4 pork chops, depending on size, 12oz (360gr) total weight
• 4oz (120gr) mushrooms
• 1/2 red onion
• 1 tbs olive oil
• 1 tsp chili powder
• 1 tbs Balsamic vinegar
• 1/2 cup (4oz, 120ml) beef stock
• 1 tbs tomato paste

 Instructions:

• 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 Onions and Black Olives

Total time: 20 minutes
    Almost a 'winter' pilaf.  Red onions are a bit sweeter than ordinary yellow onions; Greek olives add both color and flavor.

 Ingredients:

• 1/2 cup (2.8oz, 80gr) quick-cooking barley
• 1/2 red onion
• 1 cup (8oz, 240ml) chicken stock
• 1/4 cup Greek, dry-cured olives
• 2 tsp oil 

 Instructions:

• 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.

Soy Balsamic Glazed Carrots

Total time: 25 minutes 
     Soy sauce and Balsamic vinegar combine for a light glaze... And I always have carrots in my fridge in case of a vegetable emergency.

 Ingredients:

• 2 - 3 carrots
• 1/4 cup water
• 2 tsp olive oil
• 2 tsp Balsamic vinegar
• 1 tsp soy sauce

 Instructions:

• Peel carrots, cut in half, then each in half again so you have carrot sticks.
• Put carrots, water in a small skillet, cover and simmer until just tender, 10 - 12 minutes.
• When tender, drain all water.
• Add oil and sauté carrots until any remaining water has evaporated.
• Add vinegar and soy sauce and sauté, 2 - 3 minutes longer, until nicely glazed.
• Serve.

Cooking schedule: 35 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, medium skillet with lid, small saucepan with lid, small skillet with lid Brown pork chops Peel carrots, cut Chop onion Turn chops Sauté onion for barley Trim and slice mushrooms Add barley, stock to onion, cover, simmer Remove chops

Sauté chili powder, add onion, sauté Chop olives, set aside Add mushrooms to onions, sauté Start carrots Add stock to mushrooms, stir well Add vinegar, tomato paste, stir Return chops, cover, simmer      Pause while stuff cooks Uncover chops, reduce sauce Add olives to barley, cover, let rest Drain carrots, add oil, sauté Add vinegar, soy sauce to carrots. sauté When ready - serve

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By Katie Zeller

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