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Dinner This Week: Cooking from the Pantry - Vol. 6

By Keith Dresser Published

This week’s menus include Crispy Pan-Fried Pork Chops, Quick White Beans with Tomatoes, and Pasta All'Amatriciana for dinner in about an hour.

Even with the best-laid plans, cooking during these strange times can be a challenge. So we've put together three recipe pairings, each with an entree and a side, that call for ingredients you may already have on hand. But if you don't have a particular ingredient or the supermarket is out of stock, don't worry; we've also provided ideas for subsitutions. 

Dinner 1: Crispy Pan-Fried Pork Chops and Boiled Carrots

Game Plan:

Start by breading the pork chops (through step 2). While the chops sit, prep the carrots. Before pan-frying the second batch of chops, start boiling the carrots.

Our recipe for Crispy Pan-Fried Pork Chops calls for boneless chops, but bone-in chops of the same thickness will work, too. This method can also be used to prepare boneless, skinless chicken breasts (cook them to 160 degrees). Cornflakes give the chops a light, crisp coating, but if you don't have them on hand, don’t worry: Panko bread crumbs can be substituted. Boiled Carrots with Lemon and Chives is a simple dish that can be altered to suit what you have on hand. Add a little butter or olive oil for richness, some vinegar or citrus juice for brightness, and spices or fresh herbs for even more flavor.

Printable Shopping Lists: Crispy Pan-Fried Pork Chops and Boiled Carrots

 

Dinner 2: White Beans with Tomatoes and Broiled Broccoli Rabe

Game Plan:

Prep and start cooking the white beans. While the beans simmer, prep the broccoli rabe. Five minutes before the beans are done, broil the broccoli rabe.

For Quick White Beans with Tomatoes, Garlic, and Sage we use meaty cannellini beans, but other white beans can be used, and even a mix of canned beans would be fine. We start the dish by sautéing sliced garlic and chopped sage in olive oil, then we stir in drained canned diced tomatoes and simmer the mixture to create a flavorful base. Gently cooking the creamy beans in the base (along with some chicken broth) brings all of the elements together. For our Broiled Broccoli Rabe, we use the intense heat of the broiler to create deep caramelization without overcooking the vegetable. 

Printable Shopping Lists: White Beans with Tomatoes and Broiled Broccoli Rabe

 

Dinner 3: Pasta All'Amatriciana and Bibb and Arugula Salad

Game Plan:

Prep all of the ingredients for both dishes. Prepare the pasta dish, then toss the salad right before serving.

Pasta All'Amatriciana uses salt pork as the flavorful base of the sauce, but pancetta can be also used. Pecorino Romano is traditional in this dish, but grated Parmesan will work in a pinch. Bibb and Arugula Salad with Pear and Goat Cheese can be adapted to suit what you have on hand. The pears, goat cheese, and pepitas can all be swapped out for similar ingredients that add sweetness, richness, and crunch. 

Printable Shopping Lists: Pasta All'Amatriciana and Bibb and Arugula Salad

View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.