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Menu Plan for Fall I: Week 3, Day 4
Pork Chops with Capers
Creamy Barley and Chard Gratin
Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
You can use bone-in or boneless chops for this, but I can get rather thin, boneless chops that cook quickly and stay amazingly tender. The braising helps them stay moist. If you have thick chops, you may want to increase the simmering time by 15 minutes - not to get them done, but to make them tender.
Pork Chops with White Wine and Capers
Total time: 35 minutes
Boneless pork chops, quickly browned then simmered in a white wine caper sauce.
Ingredients:
- 2 - 3 boneless pork chops, 12oz (360gr) total weight
- 3 tbs flour
- 3 tbs capers
- 1 clove garlic
- 1 tbs olive oil
- 1/2 cup (4oz, 120ml) beef broth
- 1/2 cup (4oz, 120ml) white wine
Instructions:
- Spread flour on a plate. Dip both sides of pork chops in flour, shaking off excess.
- Heat oil in a nonstick skillet over medium-high heat. Add pork and brown on both sides, about 5 minutes each.
- Finely chop the garlic. Add garlic and sauté 30 seconds.
- Add stock, white wine and capers, cover, reduce heat to low and simmer 15 minutes.
- Uncover, increase heat and simmer until sauce has reduced and thickened slightly.
- Remove and serve.
Creamy Barley and Chard Gratin
Total time: 45 minutes
An easy gratin - do the prep work, pop it in the oven and let it finish while you relax.
Ingredients:
- 1/2 cup (2.8oz, 80gr) quick-cooking barley
- 1 cup (8oz, 240ml) chicken stock
- 8oz (240gr) chard, stems and leaves
- 1 medium onion
- 1 tbs fresh parsley
- 1 tbs fresh basil
- 1/2 cup (2oz, 60gr) shredded cheese
- 2 tsp oil
- 2 eggs
- 1/4 cup (2oz, 60gr) Greek or plain yogurt
- 1/4 cup (2oz, 60ml) milk or chicken stock
Instructions:
Cook barley in chicken stock until done, usually about 15 minutes for quick-cooking. - Chop onion.
- Wash the chard and trim any bad bits. Stack the leaves together and fold over, the long way. Slice into thin strips, using both leaves and stems.
- Snip herbs.
- Heat oil in a large skillet.
- Add onion and chard stems to skillet and sauté until tender, about 7 minutes.
- Add the chard leaves and sauté until wilted. Remove from heat.
- Stir in herbs.
- Whisk eggs, yogurt and milk together.
- To finish:
- Spread chard / onion mixture in the bottom of a baking dish just large enough to hold everything.
- Add barley, spreading evenly over vegetables.
- Sprinkle with cheese.
- Pour egg mixture over the top and bake, uncovered, for 30 minutes, 400F (200C), until nicely browned and set.
- Remove and serve.
Cooking schedule: 45 minutes |
Add herbs to chard, stir |
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