Menu Plan for the week of June 21, 2013: Tuesday's Recipes
Grilled Pork Chops with Sweet Mustard
Potato and Green Bean Salad
Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
Leftover Potato and Bean salad with grilled pork chops - quick summer dinner.
Grilled Pork Chops with Sweet Mustard
Total time: 25 minutes
Lots of hot mustard is tempered by the sweetness of the marmalade.
Ingredients:
- 2 - 4 pork chops, depending on size 12oz (360gr) total if boneless
- 3 tbs orange marmalade
- 2 tbs whole grain mustard
- 1 tbs Dijon-style mustard
- 1/2 tsp garlic powder
- 2 tbs olive oil
Instructions:
- In small bowl stir together marmalade, mustards, garlic and oil.
- Spoon over chops and set aside while the grill heats.
- Remove from marinade and cook on barbecue 10 - 15 minutes turning once or under broiler for 12 - 15 minutes turning once - or sauté in large skillet 10 - 15 minutes (you get the picture).
- Baste with any remaining sauce before turning.
- In all cases it depends on thickness and test for doneness by slicing and peaking.
- Remove and serve.
Warm Potato Salad with Green Beans
Time: 5 minutes
Ingredients:
- leftover potato and bean salad
Instructions:
- Remove from fridge and let warm a bit - serve.
Cooking schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, dish for marinating, barbecue grill
Turn on / light barbecue grill
Mix marmalade, mustards, garlic, oil
Spoon over chops |
Get potato bean salad from fridge
Wait for grill to get hot
Cook chops
Wait some more
Turn chops
When chops are done, remove
Serve |