Weekly Meal Plan: Thyme-Garlic Pork Chops, Yogurt-Braised Chicken, and Fancy Tuna Sandwiches

A pork chop becomes a luscious thing indeed when it's basted in butter. Likewise chicken simmered in a spiced yogurt sauce—the tenderness quotient skyrockets. Both those dishes demonstrate the special affinity between meat and dairy, and with both you'll be making extras to nextover during the rest of the week. The chicken gets wrapped in tortillas for tacos one night, and you’ll flash-cook a spare pork chop into gingery fried rice another. When you’re not nextovering? You’ll have easy, open-faced tuna Niçoise sandwiches.

All the details are below. But first, the grocery list:

Pantry

• Kosher salt
• Flaky sea salt
• Black pepper
• Coriander seeds
• Cumin seeds
• Crushed red pepper flakes
• Ground turmeric
• Hot smoked Spanish paprika
• Extra-virgin olive oil
• Canola or grapeseed oil
• Sherry vinegar or red wine vinegar
• 1 (15-oz.) can chickpeas
• 2 (15-oz.) cans low-sodium black beans
• White rice
• 1/4 cup dried unsweetened cranberries
• 1/4 cup salted, dry-roasted almonds
• Unseasoned rice vinegar
• Soy sauce
• 16 oz. good-quality tomatillo salsa
• Hot sauce
• Sugar
• Mayonnaise
• 2 (6- to 7-oz.) jars oil-packed tuna
• 1/4 cup oil-cured black olives

Produce

• 2 heads garlic
• 2 shallots (1 small, 1 medium)
• 1 small red onion
• 1 (6”) piece ginger
• 3 bunches scallions
• 1 bunch mint
• 1 bunch thyme
• 1 bunch parsley
• 1 bunch cilantro
• 1 English cucumber
• 1 1/2 lb. tomatoes
• 1 bunch celery
• 1 small head red cabbage
• 2 firm avocados
• 1 lb. asparagus
• 4 cups cultivated mushrooms (about 8 oz.) such as oyster, shiitake, and cinnamon cap
• 1 small Fresno or jalape˜no chile, optional
• 2 limes
• 2 lemons

Dairy

• 32 oz. plain whole-milk yogurt (not Greek)
• Unsalted butter
• 1 oz. Parmesan
• Eggs

Butcher’s Counter

• 6 whole chicken legs (thigh and drumstick)
• 3 (1 1/2"-thick) bone-in pork rib chops (about 1 lb. each)

Bakery

• Corn tortillas
• 1 loaf sourdough bread

Freezer Case

• Frozen corn kernels

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Claire Saffitz

SUNDAY: Yogurt-Braised Chicken Legs with Garlic and Ginger

Spend two hours over the weekend braising up a bunch of chicken legs—cook six legs rather than four when you make this recipe—and you’ll have easy, breezy dinners during the week. Brown the chicken in two batches if you need to. Refrigerate four of the cooked legs with some of the braising liquid in one container, and pull the meat from the bones of the remaining two to store separately for Wednesday.

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Claire Saffitz

MONDAY: Chicken with Rice and an Israeli Salad

Cook a double batch of rice so you'll have leftovers for Friday. While that’s going, reheat the four whole chicken legs gently in the braising liquid and prepare the yogurt sauce. Make a quick chopped salad with the cucumber, one large tomato, some scallions and mint leaves, olive oil, and the juice of one lemon. If there’s any leftover chicken, add the meat to Wednesday’s container.

Photo by Alex Lau

TUESDAY: Pork Chops with Celery and Almond Salad

Tonight you’re adding an extra pork chop for Friday—cook that one first, since it won’t need the thyme-garlic butter. Once it’s ready, set it aside and proceed with tonight’s recipe. Don’t forget to refrigerate that spare chop when you’re all done.

Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton

WEDNESDAY: “Nextover” Chicken Tacos with Quick Refried Beans

Pull out that container of chicken meat, because tonight it becomes tacos. This recipe serves two, so be sure to double everything. Since you don’t have the leftover slaw mentioned in the recipe, thinly slice some red cabbage and red onion to top the chicken. Serve everything salad-bar-style, so picky eaters can assemble their own plates.

Photo by Chelsie Craig, Prop Styling by Emily Eisen, Food Styling by Molly Baz

THURSDAY: Niçoise Toast with Roasted Asparagus

Fried bread and paprika mayo make this more than just a tuna sandwich. Before you get started with all that, though, get the asparagus a-roasting: Heat the oven to 425 degrees. Trim the asparagus and spread in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper; toss to coat the spears. Roast for 8-10 minutes, until tender. As with last night’s tacos, letting everyone top their own toast will please reluctant palates.

Photo by Sarah Flotard

FRIDAY: Pork Fried Rice with Mushrooms and Extra Ginger

Thanks to ready-to-go pork and rice from earlier in the week, tonight’s dinner comes together in a flash. Seriously—it all cooks quickly, so get everything prepped and ready before you turn on the burner. Skip the chile if your kids don’t like spicy food, and note that this recipe as written only serves two: Make sure you double all the ingredients before starting, and use your largest sauté pan.