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Menu Plan for Fall II: Week 4, Tuesday
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Daily Recipes:
Pork Chops with Maple Syrup
Potatoes with Butter and Chives
Broccoli with Yogurt Mustard
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
Simple: meat and potatoes.... and veg...
Pork Chops with Maple Syrup and Mustard
Total time: 30 minutes
I used boneless chops for this, about 1/2" (1.25cm) thick. They cooked quickly, but, remember, slightly pink pork is okay, and keeps it tender and moist. If you don't have maple syrup you can use honey, or even brown sugar. It's a simple, flexible recipe!
Ingredients:
- 2 - 4 pork pork chops, depending on size, 12oz (360gr) total weight
- 2 tsp olive oil
- 1/2 cup (4oz, 120ml) beef stock
- 1/4 cup (2oz, 60ml) white wine
- 1 tbs maple syrup (or honey)
- 1 tbs whole grained mustard (or Dijon-style mustard)
- 2 tbs dried sage
- 2 tsp cornstarch (corn flour, maizena) dissolved in 1 tbs water
Instructions:
- In medium nonstick skillet heat oil over medium heat.
- Add pork chops and brown on both sides, about 5 minutes each.
- Add beef stock, wine, maple syrup, mustard and sage.
- Cover, reduce heat and simmer 10 minutes.
- Uncover and remove chops to small platter. Cover to keep warm.
- Increase heat under skillet. Dissolve cornstarch in water and stir into simmering sauce.
- Spoon some sauce over chops and serve, remaining sauce on the side.
Potatoes with Butter and Chives
Total time: 35 minutes
Simple boiled potatoes with a twist: Sautéed in a bit of butter and topped with freshly snipped chives.
Ingredients:
- 2 medium potatoes
- 1 tbs butter
- 2 tbs snipped chives
- salt & pepper
Instructions:
- Scrub potatoes and cut into eighths - we want large but still bite-size pieces.
- Put into a sauce pan and cover with water to which you add 1/4 tsp salt. Cover and bring to a boil.
- When boiling move cover so it is ajar else the potatoes will boil over. They will, I promise. Remove from heat when just barely done - a little under done is good(stick a knife in and test - should go in easily), about 15 minutes. Drain.
- In medium nonstick skillet melt butter over medium heat. When hot add potatoes.
- Snip chives with scissors.
- When potatoes are just starting to get a golden color (on one or more sides - about 10 minutes) add chives.
- Turn heat to low and continue to sauté another 10 minutes.
- Remove, add salt and pepper if using and serve.
Broccoli with Yogurt Mustard
Total time: 25 minutes
Crisp tender broccoli with a creamy, slightly hot mustard sauce is a nice accompaniment to any meal.
Ingredients:
- 1/2 head of broccoli (enough for two)
- 4 tbs Greek yogurt
- 1 tbs course grain mustard
- 1 tbs snipped fresh chives substitute 1 tbs dried chives
Instructions:
- Cut broccoli into bite size florets and stems.
- Put in steamer basket in saucepan with an inch of water in bottom.
- Put on medium heat and steam for 10 minutes or until just done but still green.
- Remove from pan and set aside.
- In same pan gently heat yogurt, mustard and chives.
- Add broccoli and stir, heating through. Serve.
Cooking schedule: 35 minutes |
Add stock, wine, syrup, mustard, sage to pork |
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