Monday, December 19, 2011

Marinated Baked Pork Chops, Broccoli with Dijon Sauce and Carrot Souffle

What's for dinner? Give this menu a try. It's easy enough for week night and can be fancy enough for company. The tastes and colors all compliment one another. After all, we eat with our eyes, too!
If you're in a hurry, substitute baked sweet potatoes for the carrot souffle. Just toss the sweet potatoes in the oven while the chops are baking. Add a pan of broccoli to roast at the same time and you've got everything cooking on its own!

Marinated Baked Pork Chops

1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed

Preheat oven to 350 degrees .

 In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.

Place pork chops in a medium baking dish, and spread with 1/2 the sauce.

Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).

Broccoli with Dijon Mustard Sauce

1 large bunch broccoli
4 teaspoons extra virgin olive oil
¼ cup finely chopped onions
½ teaspoon dried tarragon
3 cloves garlic, minced
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon Dijon mustard
¼ teaspoon black pepper

Cook broccoli as desired (steam, stir fry, oven roast).
Heat oil in small saucepan over medium heat; add onions, tarragon and garlic. Sauté for 3 minutes. Remove pan from heat and add vinegar, water,mustard, salt and pepper. Whisk to combine. Drizzle over broccoli; toss gently to coat.

Carrot Soufflé

1 pound carrots, peeled and chopped
3 eggs, lightly beaten
½ cup sugar
½ cup butter, melted
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract

Place carrots in a medium saucepan, add water to cover and bring to a boil. Cook, covered, for 45 minutes or until carrots are fork tender. Drain. Process carrots in food processor until smooth. Stir together carrot puree and remaining ingredients. Spoon into  a lightly greased 1 quart baking dish. Bake at 350 degrees for 45 minutes or until set. Serve immediately.

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