menu plan Monday

This week on our table

9 Comments

menubutton

Monday: Macaroni and cheese.

One thing that participating in Menu Plan Monday does for me is to make it abundantly clear when I’m relying to heavily on a particular meal. (If, that is, you consider mac ‘n’ cheese a meal.) I’m pretty sure that’s become the case with macaroni and cheese.

Tuesday: Spanish rice & chorizo.

The rice is from a mix, and I have yet to actually find chorizo. I guess that’s why it’s called a “plan” and not “what’s actually going to happen.”

Wednesday: Pork chops.

I very rarely make pork chops, because I don’t like them all that much. I’m not sure how I’ll prepare these. What’s your favorite way pork chop recipe?

Thursday: Sirloin steaks.

These will most likely be on the grill.

Friday: Dinner out!

9 thoughts on “This week on our table”

  1. Pork chops dusted in breadcrumbs with which ever seasoning you wish– (i use italian, pepper and salt)
    Put in a pan with 1tablespoon of olive oil and 2 chunks of butter. 5 min on each side-(ON MEDIUM HEAT). Then sprinkle with parm. cheese and pop in oven long enough to melt. (justin likes saut. mushrooms with his…salt, peper, chicken broth) and serve with noodles. (marsala sauce or maninara is optional) **Marsala is 6tablespoons wine + 1 tablespoon butter- boil fast until reduced by half**

  2. We eat a lot of pork chops as my hubby is allergic to chicken. Usually I buy the thin cut ones, sprinkle with some salt, seasonings, and just cook in a sautee pan, but a george forman grill or regular grill is good too. I also like to marinate them in italian dressing and then grill them (or cook in skillet). They’re very versatile. They’re also good cut into strips and cooked in a stir fry with veggies.
    .-= April´s last blog ..Stir Crazy on a Rainy Sunday =-.

  4. Justin found some A-1 marinade and we used it last night on pork chops on the grill. Delish!!! It is a little spicy though (it has a cajun flare), so the babies might not be hip to the idea. I’ve also used a yummy marinade from, I think Lowry’s. It’s a lime one that’s great for chicken fajita’s. Oh…It’s lame, but I dig shake ‘n bake for chops.

  5. We eat pork chops a lot. I like them in a pan with some butter and pam – sprinkled with salt, pepper and fennel… they are also great baked like this. We grill them a lot, too. Another great way to cook them is to fry them. I rinse them because that’s how I roll. then i roll them in flour and cook them in a little canola oil. I salt and pepper on both sides until they brown then pop them in the oven at 400 till they look done… I know, scientific 🙂 isn’t it! I cut one open and see if its done. I also like them in the pan with worcestershire (spelling ?). Let me know what you think.

  6. One of the best pork chop dinners we’ve ever had was salsa pork chops. Brown pork chops in a large skillet for 6-7 min each side and season with salt and pepper. Then transfer to a plate. In the same skillet, combine 1 cup fresh tomato salsa (or good quality salsa) with 1 can (8 ounces) crushed pineapple with juice. Bring to a boil and return the pork chops, reduce heat to medium low and simmer, covered for 10 minutes, turning once. Remove lid, turn chops and cook until barely pink in the center about 2 min longer.

  7. As CJ about her Porkchop Marsala recipe. Holy Goodtastingstuff Batman!

  9. My family likes pork chops and gravy cooked in the crock pot.

    Place frozen thin cut, boneless chops in the crock pot. In a small bowl combine 2 can of cream of mushroom soup, 1/2 cup sour cream and 1 packet of Lipton onion soup mix. Combine well and then spread on pork chops. Cook on low for 8 hours.

    I serve this over rice, noodles, or mashed potatoes.
    .-= Tricia´s last blog ..Not Me Monday – 4/19 =-.

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