Simmered in German beer, smothered in mushrooms and served with buttered noodles, these pork chops taste like you’ve been slaving over a hot stove for hours to get them on the table. But it’s really only a few minutes. Served with sauteed fresh spinach, this meal is an satisfying, go-to weeknight dinner. For the complete Week 20 Meal Plan, go to “Week 20 Easy Meals Plan & Grocery List.”
From this week’s groceries you will need:
(Note: these weekly meals are planned for one person but are easily adjusted for more.)
4 ounces dry wide egg noodles
1 teaspoon butter
1 center-cut loin pork chop
salt and pepper
2 tablespoons flour
6 fresh mushrooms, button or crimini
1 garlic clove
2 green onions
1 tablespoon olive oil
1/4 teaspoon ground thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup beer
1 tablespoon butter
1/2 cup milk
1 teaspoon flour
1 6-oz bag ready-to-eat baby spinach (6-oz bag Fresh Express Baby Spinach is on special this week at Cosentino’s)
1 teaspoon red wine vinegar
salt and pepper
Note: For the complete Week 20 Grocery List, go to Week 20 Easy Meals Plan & Grocery List.
• Bring large saucepan of water to boil over high heat. When boiling, add dry egg noodles and stir. Set the timer for 8 minutes (or the appropriate number of minutes according to package instructions). When done, drain well in colander. Return to pot they were cooked in, add 1 teaspoon butter, a pinch each of salt and pepper. Put lid on pot to keep warm.
• While noodles are cooking, sprinkle both sides of pork chop with a little salt and pepper. Spread flour on a small plate. Dip both sides of pork chop into flour, coating it well and then shake off any excess flour.
• Trim off and discard bottom tough part of mushroom stems. Wipe off any dirt from mushrooms with a damp paper towel. Slice the mushrooms.
• Trim off and discard the bottom root ends of the green onions and thinly slice the onions and green tops.
• Peel the garlic clove and mince.
• Heat 1 tablespoon olive oil in a small skillet over medium-high heat. When oil is shimmering hot, place the pork chop in the skillet and let brown on one side, without moving it, for about 3 minutes. When that side of the pork chop is browned, turn it over to the other side and brown it for about 3 minutes on that side as well. Remove from skillet.
• Add the sliced mushrooms, green onions and garlic to the skillet. Sauté for about 3 minutes until mushrooms soften. Stir in the ground thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Add the beer to the skillet and stir well to scrape off any browned bits from the bottom of the pan into the sauce.
• Return the pork chop to the skillet. Reduce heat to low, cover skillet and simmer for 8 minutes.
• Whisk the milk together with 1 teaspoon flour. Set aside.
• While the pork chop cooks, add a couple of tablespoons of water to a saucepan or skillet with a lid. Place the pan over medium heat, add the baby spinach leaves and cover the pan. It will seem like a lot at first but it will quickly cook down to not much so just cram all of the leaves in the pan.
• Let the spinach steam for 2 minutes covered. Remove the lid, sprinkle in a little salt and pepper and the vinegar. Stir to combine. Remove from heat and keep covered until the pork chop is done.
• After cooking the pork chop for 8 minutes covered, remove the pork chop. Stir 1 tablespoon butter into the skillet. Give the milk/flour mixture a stir to make sure they are well-combined a nd whisk this mixture into the skillet. Cook until thickened and bubbly.
• Stir the noodles to coat with the now melted butter and place the noodles on a serving plate. Add some steamed spinach and the pork chop. Spoon the mushrooms and pan gravy over the pork chop and serve.
Go to Margie’s Easy Meals, “Week 20 Easy Meals Plan & Grocery List,” for Day 4’s easy meal, Fruit and Rice-stuffed Chicken Breast and Romano Green Beans. To receive e-mail alerts for new articles from the San Jose Easy Meals Examiner, click on the Subscribe button above.