Menu Plan for Fall II: Week 10, Day 4


Weekly Menu

Shopping List

Daily Recipes:

 Day 1
 Day 2
 Day 3
 Day 4
 Day 5
 Day 6

Pork Chops with Capers
Quinoa  with Mushrooms
Sautéed Carrots

Cooking time:  35 minutes for menu      Cooking schedule: see below for instructions

      I normally buy bone-in chops, then cut the bone out before cooking.  For bone-in plan on 16 - 18oz (500gr). 

Pork Chops with White Wine and Capers

Total time: 35 minutes
    Boneless pork chops, quickly browned then simmered in a white wine caper sauce.  

Pork Chops with White Wine and Capers Ingredients:


Quinoa with Mushrooms

Total time: 20 minutes
    This near-perfect food of the Incas has slowly been gaining recognition in the culinary world. It cooks quickly and has a nutty flavor that goes with everything.  Here it's paired with the earthy taste of mushrooms and shallots.

Quinoa with Mushrooms Ingredients:


Sautéed Carrots

Total time: 25 minutes
    I always have carrots in my fridge.  They keep well so don't have to be used right away and it's nice to have a veg around in case of emergency!  Besides, they're good and good for us!

Sautéed Carrots Ingredients:


Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
plate, medium skillet. lid, 2 small skillets, one lid,
small saucepan with lid

Put flour on plate
Heat oil in medium skillet, medium-high heat
Dip pork chops in flour, add to skillet, brown
Cut carrots
Turn chops
Sauté carrots
Mince garlic, add to chops

Add stock, wine, capers to chops, cover, cook
Start to cook quinoa
Turn carrots
Chop shallots
Brush, trim, chop mushrooms
Add stock to carrots, cover, simmer
      Pause while stuff cooks
Sauté shallots, mushrooms
Uncover chops, increase heat to reduce sauce
Uncover carrots, reduce juices
Stir quinoa into mushroom / shallot

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