“Make Ahead Weeknight Meals – Menu Nine”

When I started my blog two years ago, my purpose was to bring fellow foodies together by remembering old recipes from memories of food and family. Avid cooks exist on both sides of my family and each has a story and recipe to share. That’s where my recipe for Pork Chops Cacciatore with Parmesan Polenta comes from. So I am sharing this recipe as Make Ahead Weeknight Meals – Menu Nine. This was a favorite recipe of my Mom’s and the memories of making this dish is near and dear to my heart. After all isn’t that what food symbolizes, family and togetherness at meal time.

Make Ahead Weeknight Meals – Menu Nine

As one of the first meals I prepared as a teenage cook, Mom had gone back to work and dinner still needed to be prepared. So it was me in the kitchen and much to Mom’s surprise what a good little cook I was becoming. When I look back on those days it brings a big smile to my face when I cook the recipes she loved.

Make Ahead Weeknight Meals – Menu Nine is a labor of love with big flavor of my Pork Chops Cacciatore with Parmesan Polenta. Boneless pork loin chops are sautéed until golden brown on both sides then placed in a 13×9-inch baking dish. Sprinkle chops with brown sugar and sliced onions. Set aside while tomato sauce is prepared. In a large sauce pan, combine tomatoes and spaghetti sauce mix. Spoon tomato sauce evenly over chops and cover dish with foil. Bake in a 350 degree oven for 1 hour. Uncover dish and bake an additional 15 minutes until bubbly and chops are tender. While chops are baking, prepare Parmesan Polenta.

Make Ahead Weeknight Meals – Menu Nine

Purchase your favorite brand of polenta and prepare according to the package directions. Normally made with water, I like to substitute milk for the water. This makes the polenta creamier while adding Parmesan cheese gives the polenta a sharp nutty and cheesy flavor. If you like your polenta really creamy as I do, reduce the amount of polenta by a couple of tablespoons. The Parmesan Polenta pairs exceptionally well with the tomato based Pork Chops Cacciatore.

Make Ahead Weeknight Meals – Menu Nine

You can prepare the Pork Chops Cacciatore ahead of time but this recipe is quick enough to prepare any weeknight. Just prepare everything the night before but the baking and cook the polenta while chops are baking the next day. Like most tomato sauce based dishes, this meal tastes even better the next day. My husband loves the leftovers served with penne pasta. You decide as I know you will enjoy my Make Ahead Weeknight Meals – Menu Nine with Pork Chops Cacciatore with Parmesan Polenta. Also, don’t forget the salad made with romaine, tomatoes, sliced onions, fresh mozzarella drizzled with roasted garlic dressing. I have no doubt this meal with be part of your meal plan rotation. Enjoy!

Make Ahead Weeknight Meals – Menu Nine

Make Ahead Weeknight Meals – Menu Nine

 

Pork Chops Cacciatore with Parmesan Polenta

6 boneless pork loin chops, at least ½-inch thick

2 T. Olive oil

1 large yellow onion, sliced

2 T. light brown sugar

1 envelope spaghetti sauce mix

2 – 14.5 oz. cans diced tomatoes

Parmesan Polenta, for serving (recipe follows)

Mixed Green Salad with Roasted Garlic Dressing (recipe follows)

 

Heat oven to 350 degrees. In a large skillet, heat Olive oil over medium-high heat. Lightly salt and pepper chops. Brown pork chops about 4 minutes on each side. Remove chops to a 13×9-inch baking dish.

Sprinkle brown sugar and sliced onions over pork chops.

Using the same skillet, blend tomatoes and spaghetti sauce mix with drippings and bring to boil.

Spoon tomato mixture over chops and cover baking dish with foil. Bake for 1 hour then uncover and bake an additional 15 minutes until chops are tender.

Serve with Parmesan Polenta. Cook polenta according to package directions. Use half milk instead of all water. Add in 1/4 to 1/3 cup Parmesan cheese. Serve with Pork Chops Cacciatore and Mixed Green Salad.

 

Mixed Green Salad with Roasted Garlic Dressing

1 medium head garlic, roasted

6 to 7 T. Olive oil

1 T. sherry vinegar

2 t. fresh lemon juice

1/2 t. fresh thyme, minced

1/2 t. salt

1/4 t. pepper

2 T. fresh parsley, minced

Romaine lettuce

Grape or Cherry tomatoes

Sliced sweet onion

Fresh Mozzarella cheese

 

Heat oven to 400 degrees. Peel away outer layer, papery skin from garlic head and slice off top to expose cloves. Place garlic on foil and drizzle with 1 T. Olive oil over top. Draw up foil to create a packet and place in oven to roast for 30 minutes or until cloves are soft. Open foil and continue to roast until garlic is brown, about 10 minutes. Let cool to room temperature.

Squeeze garlic from skins onto a cutting board to mash with fork. Using a small food processor or immersion blender, combine garlic, remaining Olive oil, sherry vinegar, lemon juice, thyme, salt and pepper. Mix until smooth and let sit for at least 15 minutes before serving. Adjust salt and pepper to taste and add in parley, whisking again just before serving.