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Menu Plan for Spring I: Week 2, Wednesday

Pork Chops with Yogurt Mustard Pan Sauce
Quinoa with Herbs
Broccoli Gratin

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

     It occurs to me I might be getting ready for summer cooking.  My winter menus are getting rather 'quick and easy'. Another few weeks.....

Pork Chops with Yogurt Mustard Pan Sauce  

Total time: 30 minutes 
      The chops are quickly browned then braised for 20 minutes to get fork-tender.  They're finished with an easy, yogurt and mustard pan sauce.

 Ingredients:

• 2 - 4 pork chops, 12oz (360gr) total weight for boneless
• 1/2 cup (4oz, 120ml) beef broth
• 1 tbs Dijon-style mustard
• 1/4 tsp cumin
• 1/4 cup Greek yogurt
• 2 tsp olive oil

 Instructions:

• Heat oil in large nonstick skillet.
• Add chops and brown on both sides, about 10 minutes total.
• Add the beef broth, mustard, cumin and stir well to combine.
• Cover, reduce heat to low and simmer for 20 minutes, turning chops once.
• Remove chops, Stir yogurt into pan juices, spoon onto chops and serve.

Quinoa with Herbs 

Total time: 20 minutes 
     I love the nutty flavor of quinoa, plus the fact that it's an 'almost perfect' food, and it's easy!  It can be cooked a bit ahead, then removed from heat and let sit, covered for 10 - 20 minutes. When ready to serve, uncover, stir in the herbs and spoon into a pretty bowl.

 Ingredients:

• 1/2 cup (3.5oz, 100gr) quinoa
• 1 cup (8oz, 240ml) chicken stock
• 1 tsp dried chives    or 1 tbs fresh
• 1 tsp dried marjoram

 Instructions:

• Combine quinoa and stock in small saucepan.
• Cover and bring to a boil.
• Reduce heat and simmer until done, about 15 minutes  (or whatever your package says). 
• When quinoa is done, uncover, fluff and serve.  

Note:  Add the dried herbs at the beginning, with the quinoa and stock; add fresh herbs at the end.

Broccoli Gratin

Total time: 35 minutes 
    A simple preparation but the combination of mustard and cheese adds a creamy-sharp flavor to the broccoli. This can be made ahead and quickly reheated in the oven.

 Ingredients:

• 1/2 medium head broccoli
• 1/4 cup (1oz, 30gr) shredded cheese
• 1/4 cup dry bread crumbs
• 1 tbs olive oil
• 2 tsp Dijon-style mustard

 Instructions:

• Cut broccoli into bite size florets and stems.
• Put in a steamer basket in a saucepan with an inch of water in the bottom.
• Put on medium heat and steam for 10 minutes or until done. 
• Remove from pan and set aside. 
• Mix cheese with bread crumbs.
• In medium bowl mix oil and mustard.
• Add broccoli and toss well to coat. 
• Put broccoli in a small baking dish. 
• Sprinkle with cheese mixture and bake, uncovered, at 400F (200C) until hot and golden, about 10 minutes.  Serve.

Cooking schedule: 35 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet with lid, small saucepan, lid, saucepan, steamer basket, lid, baking dish, small and medium bowls Brown chops Cut broccoli, steam Turn oven on, 400F (200C) Turn chops Mix crumbs and cheese Mix oil, mustard, thyme

Add broth, mustard, cumin to chops, stir well Cover chops, reduce heat, simmer Cook quinoa in herbs, broth Remove broccoli Combine broccoli with oil/mustard, put in baking dish Sprinkle crumb/cheese on broccoli Turn chops Bake broccoli     10 minute break while it all cooks Fluff quinoa Remove chops, stir in yogurt, finish Remove broccoli.... Serve

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Need help planning dinner?  Do you have a garden?   A CSA for fresh veggies?

Try our Weekly Menu Plans: Healthy Gourmet Dinners;  Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

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