WEEK ONE
Chicken Stock
Cream of              
    Mushroom Soup
Chicken Marsala
Rice Pilaf Method
Roasted Vegetables
Chocolate Mousse

WEEK TWO
Spring Soup
Beef Stew
Spatzli
Stri Fry
Bakalava

WEEK THREE
Bean Soups
Chilled Fruit Soups
Roasting Meats
Potatoes Boulangere
Facaccia Bread
Spice Cake

WEEK FOUR
Marinara and
    Bolognaise Sauces
Gnocchi
Glazed Vegetables
Fruit Pie

WEEK FIVE
Vegetable Soup
Fish Cookery
Collard Greens w/
     Caraway and
     Onions
Cream Caramel
    & Creme Brulee

WEEK SIX
Braised Pork Chops
Stuffed Vegetables
Mayonnaise and
     Coleslaw Dressing
Crepes

Braised Pork Chops


Pork chops, thinly sliced
Apples
Onions
Chicken stock, apple juice or water
Salt
Pepper
Oil for sautéing

Season the chops on both sides with salt and pepper.
Heat skillet, add oil and heat.
Sauté the chops turning once browning well.
Remove the chops from the pan; add the onions and sauté briefly.
Add the apples and the chops; barely cover the chops with the stock.
Bring to a boil, reduce the heat.
Simmer until the chops are tender.
Adjust the seasoning.