Simplifying Getting Family Dinner to Your Table!

Transcription

1 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 15 Min Cook 30 Min Formal Bowtie Honey Pasta Mustard with Pork Sausage Chops and a Green Salad with with Roasted Home Sweet Made Potatoes Vinaigrette (for (for 2) 4) Honey Mustard Pork Chops 2 Pork Chops 1/8 Cup Dijon Mustard 1 Tablespoon Honey 1/2 Pint Heavy Whipping Cream 1/4 Cup All Purpose Flour 1 Egg 1/2 Cup Italian Bread Crumbs 1 Shallot, to chop Olive Oil Salt Pepper Approximately 608 calories per normal serving * make two generous servings. Roasted Sweet Potatoes 1 Large Sweet Potato 1/4 Red Onion, to be julienned 2 Tablespoons Salted Butter 1 Tablespoon Freeze Dried Minced Garlic 1/8 Cup Water Approximately 175 calories per normal serving * make two generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -

2 Formal Bowtie Honey Pasta Mustard with Sausage Pork Chops and a Green Salad with Roasted Home Made Sweet Vinaigrette Potatoes (for 4) 2) 1 2 Prepare Vegetables: Preheat oven to 400 degrees. Add 1/8 cup water to container of 1 Tbsp. freeze dried minced garlic and stir around to rehydrate garlic. Julienne 1/4 red onion & peel and finely chop 1 shallot. Peel 1 sweet potato and then cut into bite sized pieces. 3 Prepare to Bread Pork: 4 Lay out three shallow bowls, large enough to bread the pork chops. Add 1/4 cup flour to one, beat 1 egg in another, and add 1/2 cup Italian bread crumbs to the third. Pat dry pork chops with a paper towel. After drying off pork chops, salt and pepper each side. Next coat pork chop with flour. Cook Pork Chops: 5 6 Generously coat bottom of a medium skillet with olive oil large enough for all pork chops, (but not to large) over medium high heat. When oil is hot, add pork chops to skillet and brown each side, 2 minutes on each side. Ensure pork is fully cooked (160 degrees). Set on serving plate and cover to keep warm. Bake Sweet Potatoes: Add cubed sweet potatoes, julienned onion, and rehydrated garlic including water to a sprayed/coated/oiled 8x8 baking dish. Generously salt and pepper. Slice 2 Tbsp. butter and evenly add slices to top of sweet potato/onion mix. Place in oven. Set timer for 30 minutes. Bread Pork: Next wash floured chops in egg mixture and then finally bread pork generously with bread crumbs. Before next step, stir sweet potato/onion mixture in oven ensuring butter coats all pieces, then even the mix back out in baking dish. Create Creamy Honey Mustard Sauce: Quickly sauté the finely chopped shallot in the same skillet used for the pork, over medium heat for about 30 seconds. Next, add to skillet and deglaze pan with 1/2 pint heavy whipping cream, 1/8 cup Dijon mustard & 1 Tbsp. honey and stir with whisk. 7 Finish Sauce: Stir sauce often, reducing it until it starts to thicken, ensuring that it is reducing down but not boiling, (medium heat) Reduce sauce for 5-7 minutes, stirring often. Add to a serving bowl when done. 8 Finish and Serve: Remove baked sweet potatoes from oven when timer sounds and place in a serving bowl. Plate meal. We recommend that you add the reduced honey mustard sauce to the plate first and then plate pork chop in sauce. Enjoy!!!

3 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 15 Min Cook 30 Min Formal Bowtie Honey Pasta Mustard with Pork Sausage Chops and a Green Salad with with Roasted Home Sweet Made Potatoes Vinaigrette (for (for 4) 4) Honey Mustard Pork Chops 4 Pork Chops 1/4 Cup Dijon Mustard 2 Tablespoons Honey 1 Pint Heavy Whipping Cream 1/2 Cup All Purpose Flour 2 Eggs 3/4 Cup Italian Bread Crumbs 2 Shallots, to chop Olive Oil Salt Pepper Approximately 608 calories per normal serving * make four generous servings. Roasted Sweet Potatoes 2 Large Sweet Potatoes 1/2 Red Onion, to be julienned 4 Tablespoons Salted Butter 2 Tablespoons Freeze Dried Minced Garlic 1/4 Cup Water Approximately 175 calories per normal serving * make four generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -

4 Formal Bowtie Honey Pasta Mustard with Sausage Pork Chops and a Green Salad with Roasted Home Made Sweet Vinaigrette Potatoes (for 4) 1 2 Prepare Vegetables: Preheat oven to 400 degrees. Add 1/4 cup water to container of 2 Tbsp. freeze dried minced garlic and stir around to rehydrate garlic. Julienne 1/2 red onion & peel and finely chop 2 shallots. Peel 2 sweet potatoes and then cut into bite sized pieces. 3 Prepare to Bread Pork: 4 Lay out three shallow bowls, large enough to bread the pork chops. Add 1/2 cup flour to one, beat 2 eggs in another, and add 3/4 cup Italian bread crumbs to the third. Pat dry pork chops with a paper towel. After drying off pork chops, salt and pepper each side. Next coat pork chop with flour. Cook Pork Chops: 5 6 Generously coat bottom of a large skillet with olive oil large enough for all pork chops, (but not to large) over medium high heat. When oil is hot, add pork chops to skillet and brown each side, 2 minutes on each side. Ensure pork is fully cooked (160 degrees). Set on serving plate and cover to keep warm. Bake Sweet Potatoes: Add cubed sweet potatoes, julienned onion, and rehydrated garlic including water to a sprayed/coated/oiled 8X13 baking dish. Generously salt and pepper. Slice 4 Tbsp. butter and evenly add slices to top of sweet potato/onion mix. Place in oven. Set timer for 30 minutes. Bread Pork: Next wash floured chops in egg mixture and then finally bread pork generously with bread crumbs. Before next step, stir sweet potato/onion mixture in oven ensuring butter coats all pieces, then even the mix back out in baking dish. Create Creamy Honey Mustard Sauce: Quickly sauté the finely chopped shallots in the same skillet used for the pork, over medium heat for about 30 seconds. Next, add to skillet and deglaze pan with 1 pint heavy whipping cream, 1/4 cup Dijon mustard & 2 Tbsp. honey and stir with whisk. 7 Finish Sauce: Stir sauce often, reducing it until it starts to thicken, ensuring that it is reducing down but not boiling, (medium heat) Reduce sauce for 5-7 minutes, stirring often. Add to a serving bowl when done. 8 Finish and Serve: Remove baked sweet potatoes from oven when timer sounds and place in a serving bowl. Plate meal. We recommend that you add the reduced honey mustard sauce to the plate first and then plate pork chop in sauce. Enjoy!!!

5 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 15 Min Cook 30 Min Formal Bowtie Honey Pasta Mustard with Pork Sausage Chops and a Green Salad with with Roasted Home Sweet Made Potatoes Vinaigrette (for (for 6) 4) Honey Mustard Pork Chops 6 Pork Chops 3/8 Cup Dijon Mustard 3 Tablespoons Honey 1 1/2 Pints Heavy Whipping Cream 3/4 Cup All Purpose Flour 3 Eggs 1 1/4 Cups Italian Bread Crumbs 3 Shallots, to chop Olive Oil Salt Pepper Approximately 608 calories per normal serving * make six generous servings. Roasted Sweet Potatoes 3 Large Sweet Potatoes 3/4 Red Onion, to be julienned 6 Tablespoons Salted Butter 3 Tablespoons Freeze Dried Minced Garlic 3/8 Cup Water Approximately 175 calories per normal serving * make six generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -

6 Formal Bowtie Honey Pasta Mustard with Sausage Pork Chops and a Green Salad with Roasted Home Made Sweet Vinaigrette Potatoes (for 4) 6) 1 2 Prepare Vegetables: Preheat oven to 400 degrees. Add 3/8 cup water to container of 3 Tbsp. freeze dried minced garlic and stir around to rehydrate garlic. Julienne 3/4 red onion & peel and finely chop 3 shallots. Peel 3 sweet potatoes and then cut into bite sized pieces. 3 Prepare to Bread Pork: 4 Lay out three shallow bowls, large enough to bread the pork chops. Add 3/4 cup flour to one, beat 3 eggs in another, and add 1 1/4 cups Italian bread crumbs to the third. Pat dry pork chops with a paper towel. After drying off pork chops, salt and pepper each side. Next coat pork chop with flour. Cook Pork Chops: 5 6 Generously coat bottom of a large skillet with olive oil large enough for all pork chops, (but not to large) over medium high heat. When oil is hot, add pork chops to skillet and brown each side, 2 minutes on each side. Ensure pork is fully cooked (160 degrees). Set on serving plate and cover to keep warm. Bake Sweet Potatoes: Add cubed sweet potatoes, julienned onion, and rehydrated garlic including water to a sprayed/coated/oiled 8X13 and 8x8 baking dish. Generously salt and pepper. Slice 6 Tbsp. butter and evenly add slices to top of sweet potato/onion mix. Place in oven. Set timer for 30 minutes. Bread Pork: Next wash floured chops in egg mixture and then finally bread pork generously with bread crumbs. Before next step, stir sweet potato/onion mixture in oven ensuring butter coats all pieces, then even the mix back out in baking dish. Create Creamy Honey Mustard Sauce: Quickly sauté the finely chopped shallots in the same skillet used for the pork, over medium heat for about 30 seconds. Next, add to skillet and deglaze pan with 1 1/2 pints heavy whipping cream, 3/8 cup Dijon mustard & 3 Tbsp. honey and stir with whisk. 7 Finish Sauce: Stir sauce often, reducing it until it starts to thicken, ensuring that it is reducing down but not boiling, (medium heat) Reduce sauce for 5-7 minutes, stirring often. Add to a serving bowl when done. 8 Finish and Serve: Remove baked sweet potatoes from oven when timer sounds and place in a serving bowl. Plate meal. We recommend that you add the reduced honey mustard sauce to the plate first and then plate pork chop in sauce. Enjoy!!!