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barbecued pork chops
Barbecued Pork Chops

potato salad
American Potato Salad

Tangy Coleslaw

Menu Plan for the week of May 24, 2013:  Monday's Recipes

Barbecued Pork Chops
American Potato Salad
Tangy Coleslaw

Cooking time: 30 minutes for menu          Cooking schedule: see below for instructions

      Finish the chops with any barbecue sauce left from Sunday.  This is, almost, a no-work dinner.

Barbecued Pork Chops                                              Preparation and cooking time: 30 minutes
  Perfectly simple: a quick marinade to add flavor and moisture followed by a quick cooking on the grill.  I used rather thin, boneless chops.   

2 - 4 pork chops - depending on size, 12oz (350gr) total if boneless
2 tbs red wine vinegar
1 tbs ketchup
2 tsp soy sauce
1 tsp dried marjoram
1/2 tsp garlic powder
3 tbs olive oil

Mix all ingredients for marinade and pour over chops.  Let marinate for 15 - 20 minutes.
Cook on barbecue for 5 - 8 minutes per side or until done.  Should be slightly pink in the middle, or near the bone if bone-in, when done - take a peak (techniques). 
Or fry in nonstick skillet over medium-high heat the same amount of time.  Serve.

Note:  If you cook it too long pork tends to be dry - unless you cook it really, really long - but that's winter cooking ... this is summer.

American Potato Salad

leftover potato salad

Remove from fridge and serve....

Tangy Coleslaw

leftover cabbage salad

Remove from fridge and serve....

Cooking schedule: 30 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
Make marinade, pour over pork
Get potato salad, coleslaw from fridge

Wait for the grill to warm up and the chops to marinate
Cook chops
Get any leftover barbecue sauce from fridge
Turn chops
Remove chops
Stir potato salad, coleslaw

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