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Menu Plan for the week of May 31, 2013: Wednesday's Recipes

Grilled, Marinated Pork Chops
Brown Rice and Beans, Oriental Style

Cooking time:  25 minutes for menu          Cooking schedule: see below for instructions

     Red beans and rice with a twist and simple grilled chops: easy summer cooking. If you have any celery left from last week add it to the rice - otherwise, leave out.

Grilled, Marinated Pork Chops 

Total time: 25 minutes
    The marinade adds a zesty flavor to the pork and helps keep them tender as they cook.  Remember, slightly pink is okay, too done dries them out, and makes them rather tough.

 Ingredients:

• 2 - 4 pork chops, 12oz total (360gr)
• Marinade:
• 2 tbs red wine vinegar
• 1 tbs Worcestershire sauce
• 1 tbs soy sauce
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp dry mustard
• 1 tbs olive oil

 Instructions:

• Mix all ingredients for marinade. 
• Spoon over chops and let marinate for 10 - 20 minutes. 
• Cook on barbecue for 5 - 8 minutes per side or until done. 
• Baste both sides of chops with marinade once when turning. Slightly pink in the center is perfect.  Take a peak (techniques) if needed. 
• Or fry in nonstick skillet over medium-high heat the same amount of time.

Brown Rice and Beans, Oriental Style

Total time: 25 minutes
    Sauté onions and celery, add red kidney beans (or any color/type of bean) and cooked, brown rice for a nutritious side dish, full of vitamins and fiber. Use quick-cooking brown rice to save time. Flavored with soy sauce, sherry and Balsamic vinegar, this gives 'Beans and Rice' a whole new meaning!

 Ingredients:

• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
• 1 cup (8oz, 240ml) chicken stock
• 1 3/4 cup (15oz, 450gr) red kidney beans
• 1 onion
• 2 cloves garlic
• 1 rib celery   optional
• 1 tbs olive oil
• 1 tsp paprika
• 1 tbs Balsamic vinegar
• 1 tbs dry sherry
• 2 tsp soy sauce

 Instructions:

• Cook rice in chicken stock, 15 minutes, or until done (check package directions).
• Thinly slice onion and celery.
• Mince garlic. 
• Open, drain and rinse beans. 
• Heat oil in medium nonstick skillet over medium heat.
• Add paprika, onions and celery and sauté until tender, 6 - 8 minutes.
• Add garlic and sauté 2 minutes longer. 
• Add beans, vinegar, sherry and soy sauce.  Heat through. 
• Cover and reduce heat to keep warm. 
• When rice is done, stir into beans and serve.

Cooking schedule: 25 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, medium skillet, small saucepan with lid, small bowl, dish for marinating, barbecue grill or large skillet Make marinade, spoon over chops Cook rice Slice onion, celery if using

Sauté paprika, onion, celery Mince garlic, add to onion Cook chops Open, drain, rinse beans Add beans, vinegar, sherry, soy sauce to skillet, heat Turn chops When rice is done, stir into beans When pork is done, remove and serve

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By Katie Zeller

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