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Menu Plan for Fall II: Week 13, Monday
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Daily Recipes:
Honey Mustard Pork Chops
Fried Smashed Potatoes
Braised Cauliflower with Bacon
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
I admit, I like bacon with vegetables. It adds a bit of salt and a lot of flavor.... easily. It can be a challenge to keep vegetables interesting.
Honey Mustard Pork Chops
Total time: 35 minutes
Pork chops get fork-tender in no time when gently braised. I prefer thinner, boneless chops for this spicy/sweet honey mustard sauce. 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
- 1/2 onion
- 1 tbs olive oil
- 1/2 cup (4oz, 120ml) chicken broth
- 1/2 cup (4oz, 120ml) white wine
- 1 tbs whole grain mustard
- 1 tbs honey
- 1 tbs sherry vinegar or cider vinegar
Instructions:
- Chop onion.
- Heat oil in nonstick skillet. Add onions and sauté until tender.
- Move onions to the side and add pork chops. Brown on both sides, about 10 minutes total.
- Add remaining ingredients, cover, reduce heat and simmer 15 minutes.
- Increase heat to medium-high. Uncover, remove pork and keep warm.
- Stir sauce well and boil until it reduces by half, about 5 minutes.
- Spoon over pork and serve.
Fried Smashed Potatoes
Total time: 35 minutes
Boiled potatoes, smashed and fried in butter and olive oil.... A bit of salt and pepper, nothing more... These are meant to be rough, big chunks mixed with small bits, and brown.
Ingredients:
- 2 medium potatoes
- 2 tsp butter
- 2 tsp olive oil - optional
Instructions:
- Cut potatoes into large chunks and cook in rapidly boiling water until tender, about 15 minutes.
- Cover the pot to start, then partially remove to prevent boiling over. When done, drain.
- Heat butter in a medium nonstick skillet over medium-high heat. Add potatoes, and roughly smash down with the back of a large spoon or spatula.
- Leave, undisturbed, 5 - 7 minutes, until browning nicely.
- With spatula, lift up in sections, turn and smash down again.
- Leave for 4 - 5 minutes and repeat.
- Drizzle with olive oil if you like, and leave for 5 minutes longer.
- Add salt and pepper, remove and serve.
Braised Cauliflower with Bacon
Total time: 25 minutes
For years I only steamed cauliflower. I'm discovering other methods work equally well, with delicious results.
Ingredients:
- 2 slices bacon, 1oz (30gr)
- 1/3 medium head cauliflower
- 1/4 cup water
Instructions:
- Cut bacon into matchsticks.
- In a small skillet or medium saucepan, sauté bacon until crisp.
- Cut cauliflower into bite size florets and stems.
- When bacon is cooked, add cauliflower, water and stir to combine.
- Cover and simmer on medium-low heat for 10 - 12 minutes or just until done, being careful not to overcook.
- Uncover pan, increase heat to cook down any remaining water and serve.
Cooking schedule: 35 minutes |
Add wine, stock, mustard, vinegar, honey to pork |
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