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Menu Plan for Winter II: Week 2, Day 5
Pork Chops with Red Cabbage
Fried Potatoes
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
Leftover red cabbage, cooked with the pork chops and some quickly fried potatoes - easy. If you still have red cabbage left... it freezes very well.
Pork Chops with Red Cabbage
Total time: 35 minutes
With the cabbage already made, this becomes an easy midweek dinner.
Ingredients:
- 12oz (360gr) boneless pork chops or slightly more if bone-in
- 1 onion
- 1 - 2 cups cooked red cabbage
- 2 tsp olive oil
- 1/4 cup beef stock
Instructions:
- Chop onion.
- Heat oil in medium nonstick skillet over medium heat. Add onion and sauté until tender, about 5 minutes.
- Add pork chops, pushing onion off to the sides of the pan, and brown on both sides - about 5 minutes per side.
- Add beef stock and scrape up any browned bits on the bottom of the pan.
- Add cabbage, stir to combine with onions, reduce heat to low, cover and simmer 20 minutes, until pork chops are tender and done, stirring cabbage once or twice. Serve.
Fried Potatoes
Total time: 30 minutes
Another simple dish that is often overlooked.
Ingredients:
- 2 medium potatoes
- 1 tsp butter
- 2 tsp olive oil
Instructions:
- Cut the potatoes: slice the long way, first in half, then in half again. Now slice (the short way) about 1/4 inch thick.
- Heat oil and butter in large nonstick skillet. Add potatoes and sauté until browned, tender and a little crispy, stirring and flipping as needed.
- Salt & pepper if desired, and serve.
Cooking schedule: 35 minutes |
Stir / flip potatoes |
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