1st Meal of Another Two Week Menu - Pork Chops with Apples and Onions, "Mock" Garlic Mashed Potatoes, and Tossed Salad

Hi Everyone!
Its time to begin posting another round of two week menus.  My husband is currently rehearsing for a show, so the meals will be posted late as I will preparing them late so he has something to eat when rehearsals are done.   Why do I have to wait?  Because this time around I am going to include pictures!
Per some advice from some of my friends, I am going to try to do this differently.  The first change is that one of my friends asked me to put the two week menu into more of a grid.  Another asked me to include a grocery list with as many of the ingredients on the list as possible.  I tried to do this, but I know there are still some ingredients that I am missing.  Also, I did the grid.  I hope this was what she had in mind.

Sunday “Pork chops” with Apples & Onions   “Mock” Garlic Mashed Potatoes   Tossed Salad	Monday Asian Chicken Lettuce Wraps	Tuesday Pork Steaks with curried peanut sauce   Roasted Garlic Cauliflower   Ramen Noodle Salad	Wednesday Country Style Casserole (Chicken)   Julienned Carrots and Onions	Thursday Fried Ham   Angel  Hair Pasta   Chopped Salad	Friday Pan Sauteed Chicken with Vegatables and herbs	Saturday Roast Chicken   Feta and avocado with red onions (Caprese Salad)   Stuffing Bread   Peaches  and Apples  with Peanut Butter Honey Dip
Sunday Beef Roast   Potatoes   Salad	Monday Chicken Salad   Roasted Tomatoes   Stuffing Bread	Tuesday Beef Stew for Two   Strawberry Salad with Poppy Seed Dressing   Country Herb Croissants	Wednesday Grilled Chicken   Curried Carrot Soup   Scallion Pancakes with apple chutney	Thursday Muffuletta  Pasta Salad Country Herb Croissants	Friday Greek Meatballs in wine sauce   Herbed basmati rice	Saturday Steak   Savory Grilled Corn   Twice Baked Potatoes   Fruit Salad Dressing & Fresh Fruit
Grocery List
Meats	Vegetables/Fruit	Pasta/Rice	Dairy	Staples (Items Already in Pantry)	Canned Foods
Pork Roast (from Costco) Chicken Breasts 1 Whole Chicken 1 (3-4lb beef roast) Ham (Cut into quarters and frozen) Salami Gold Potatoes	Apples Onions (1 white and 1 red) Cauliflower 1-2 Cloves Garlic Green Onions Bibb Lettuce Romaine Lettuce Iceberg Lettuce Peach 2 Lemons Frozen Shredded Hashbrowns Carrots 2 ears corn Strawberries Cherry Tomatoes	Tri Colored Pasta Angel Hair Pasta	Milk Cream Cheese Mayonnaise 1 tube refrigerated crescent rolls Sour Cream Parmesan Cheese	Hoisin Sauce Soy Sauce White Rice Honey Smooth Peanut Butter Dijon Mustard Chicken Boullion Yeast Bread Flour	1 (8 ounce can) water chestnuts 2 cans pineapple juice 1 can frozen orange juice concentrate 2 cans cream of chicken soup Chicken Broth Olive Salad

And now for the first meal of the week!!!

Pork Chops with Apples and Onions

Ingredients
2 "pork chops"  (these are two "chops" that I cut from the pork roast about 1 inch thick each)
Kosher Salt
Freshly Ground Pepper
1 tbsp. extra virgin olive oil
2 tbsp. unsalted butter
1/2 one white onion sliced
1 large apple or 2 small apples sliced
1/2 cup sherry

Ingredients sliced and ready to go

Instructions
1.  Sprinkle chops generously with salt and pepper on both sides.

2.  Heat a large cast iron skillet over medium high heat and swirl in the olive oil.  Once olive oil begins to "gleam", lay the pork chops in the pan and don't move them for a few minutes, to assure that a good golden sear forms.  Turn and brown well on the second side for a total of about 3 to 4 minutes per side.  Transfer the chops to a warm plate.

3.  Lower heat to medium.  Swirl the butter into the pan. Add the onions and the apples. Saute until the onions are lightly caramelized and that apples have begun to soften, about 8 minutes.  Stir in the sherry.  Return the chops to the pan.

4.  Cook until the pork is tender and cooked all the way through, about 4-5 minutes per side.

Serve the chops with the apple onion mixture over the top.

"Mock" Garlic Mashed Potatoes

Ingredients
1 head cauliflower
1 tbsp. creamed cheese
1/4 cup grated parmesan cheese
1/2 tsp. minced garlic
1/8 tsp. chicken bullion (I like Better than Bullion.)
1/8 tsp. freshly ground black pepper
Chives ( for garnish)

Instructions
1.  Set a medium size pot of water to boil over high heat.
2.  Clean and cut the cauliflower into small pieces.  (I only used about a half of the head of cauliflower.)
3.  Place in water and boil for about 6 minutes, or until well done. 

4. Drain well, do NOT let cool.  Pat cooked cauliflower dry between several layers of paper towels.
5.  In a food processor, puree the cauliflower with the cream cheese, Parmesan, garlic, bullion, and pepper until almost smooth.

Garnish with chives.

Y'all are on your own for a salad with the one.  I just did lettuce, carrots, chives and a vinaigrette dressing.

Hope y'all enjoy and I will post the next recipe tomorrow.