I’ve been sitting, staring at my monitor, resisting the urge to play Spider, for the last 20 minutes.
The words have all left.
They do that sometimes.
Maybe it’s the grey day.
Maybe it’s the after Christmas let-down
Maybe it’s the thought of 2 more months of grey, wet days, muddy paws, and hauling firewood.
In the days leading up to Christmas, lighting candles and sitting in front of the fire in the early evening seems cozy and romantic.
After Christmas it’s too much effort to light the candles, the fire is a necessity and the early darkness merely something to be endured.
Maybe we should move the holidays closer to the end of winter rather than the beginning.
Just as I was really getting into my negative, bad, pissy mood… I glance out the window and see a spectacular sunset.
I was just starting to wallow… Now I’m starting to smile.
So…. Here’s the recipe – I’m taking the dogs for a quick walk to enjoy the sunset.
I feel better already.
Must remember to look for the beauty in every day.
Make that your New Year’s Resolution…. all the other stuff will fall into place!
Braised pork chops, with a simple pan sauce of mushrooms, onions and chili powder.
Pork Chops with Mushroom Pan Sauce
2 – 4 pork chops, depending on size, 12oz (350gr) total weight
4oz (120gr) mushrooms
1/2 red onion
1 tbs olive oil
1 tsp chili powder
1 tbs Balsamic vinegar
1/2 cup (4oz, 125ml) beef stock
1 tbs tomato paste
Clean mushrooms, slice thickly. Roughly chop onion.
Heat oil in large nonstick skillet over medium high heat. Add pork chops and brown, about 5 minutes per side. Remove.
Reduce heat to medium. Add chili powder and sauté briefly, about 30 seconds. Add onions and sauté 3 minutes. Add mushrooms and sauté 5 minutes longer. Add stock and deglaze pan, stirring up any browned bits. Add vinegar, tomato paste and stir well. Return chops to pan, cover, reduce heat and simmer until chops are cooked through and tender, about 15 minutes longer. Uncover and simmer until sauce is slightly thickened. Serve.
In addition to this, for the week of January 7 we have Baked Balsamic Salmon, Coq au Vin, Split Pea Soup, Burgers with Caramelized Onions, Barley Winter Pilaf….
Thyme for Cooking is a Weekly Menu Planning Service focusing on healthy, seasonal foods, now with more options:
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