Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Menu Plan for Winter I: Week 8, Day 4
Pork Chops with Garlic and Mustard
Sweet Potato Chips
Italian Brussels Sprouts
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
Sweet potatoes get very creamy when sliced and baked, with just a little crunch on the bottom.
Pork Chops with Mustard and Garlic
Total time: 30 minutes
The chops are browned first and get fork-tender in no time when gently braised. I prefer thinner, boneless chops for this skillet dish. They stay tender and moist, and the reduced sauce makes this a lovely main course.
Ingredients:
- 2 - 4 boneless pork chops, 12oz (360gr) total weight
- 2 tbs whole grain mustard
- 4 cloves garlic
- 3 tbs parsley, fresh or dried
- 1 tbs olive oil
- 1/4 cup (2oz, 60ml) chicken broth
Instructions:
- Mince garlic and parsley together.
- Stir into mustard, making a thick paste.
- Heat oil in nonstick skillet. Add chops and brown on both sides, about 10 minutes total.
- Spread half of the mustard on the chops, turn, spread the rest of the mustard on the other side.
- Add chicken stock, cover and simmer for 10 - 12 minutes over low heat, turning chops once.
- Remove chops, top with any sauce left in the skillet and serve.
Sweet Potato Chips
Total time: 35 minutes
Paprika works well with sweet potatoes, adding a little zing. Use hot paprika if you like.
Ingredients:
- 2 medium sweet potatoes
- 1/2 tsp paprika, sweet or hot
- 1 tbs olive oil
- salt and pepper
Instructions:
- Slice potatoes into rounds, about 1/4 inch (1cm) thick.
- Put oil and paprika into a large bowl, add potatoes and toss, coating thoroughly.
- Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan).
- Bake at 400F for 30 minutes, turning once if you like.
- When done remove from pan and sprinkle lightly with salt and pepper if you choose and serve.
Italian Brussels Sprouts
Total time: 30 minutes
These are steamed until tender, and finished with Balsamic vinegar and Fresh Parmesan. Simple.
Ingredients:
- 12 -16 Brussels sprouts - depending on size. You'll want 6 - 8 per person
- 1 tbs olive oil
- 1 tbs Balsamic Vinegar
- 2 tbs Parmesan cheese, shredded or grated
Instructions
- Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged or discolored. With the tip of your knife make a small X in the stem end - that, supposedly, aids even cooking.
- Put in a steamer basket over an inch of water and steam until done, 15 - 25 minutes, depending on size. They are done when you can easily pierce them with a sharp knife. Don't over cook or they can be a bit strong tasting and mushy.
- Remove from pan and empty the water.
- Return pan to heat and heat the oil. When hot add the sprouts and sauté for 2 minutes.
- Add vinegar and toss gently.
- Sprinkle with Parmesan and serve.
Cooking schedule: 35 minutes |
Trim Brussels sprouts, steam |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe
