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pork chops
Grilled Pork Chops with Sage

german potato salad
Hot German Potato Salad

beans with butter
Green Beans with Browned Butter

Menu Plan for the week of Sept. 6, 2013:  Thursday's Recipes

Grilled Pork Chops with Sage
Hot German Potato Salad
Green Beans with Browned Butter

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

     You can put the German Potato Salad in the microwave for a few minutes if you like it warm, or reheat gently in a saucepan.  I just let it warm to room temperature.

Grilled Pork Chops with Sage                           Preparation and cooking time:  30 minutes
   The woodsy flavor of sage is a classic pairing with pork.   Use fresh if you can.

2 - 4 pork chops, 12oz (360gr) total weight if boneless
2 tbs olive oil
1 tbs lemon juice
1 tbs ketchup
1 tsp paprika
8 - 10 fresh sage leaves    substitute 1 tbs dry, crumbled sage
1/2 tsp garlic powder

Snip sage leaves if using fresh.  In a small bowl mix lemon, ketchup, oil, garlic, paprika and sage.  Let rest 5 minutes to blend flavors.  Spoon on pork chops and let marinate 10 minutes.  
Cook pork on barbecue grill, turning once, 10 - 15 minutes, or until done - take a peak. 
Note: If not done they can always go back on.  A little pink in the middle is okay for pork, (now, it didn't used to be) and the chops will be much more moist if not over-cooked.
Or sauté in non-stick skillet about the same amount of time.

Hot German Potato Salad                                                       Time:   5 minutes

leftover potato salad

Reheat or not.

Green Beans with Browned Butter                Preparation and cooking time:  30 minutes
     My mother put browned butter on all of her vegetables.  I don't do it quite that often but once in awhile it's still a treat.  The nutty flavor of the butter pairs well with fresh green beans.  Just don't let it get too dark.  It will go from light brown to dark very quickly once it starts. 

6oz (180gr) green beans
1 1/2 tbs butter

Top and tail beans... cut off the ends.  Cut into 1 1/2 inch lengths (4cm) or leave whole.  Put beans, 1/4 cup of water into a small pan, cover and simmer until done, about 15 minutes.  If beans dry out add a little more water.  When done drain beans, put into a serving bowl and put the pan back on medium heat.  Add butter and brown it, being careful not to let it get too dark. Add pepper and beans, toss to coat and serve.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, dish for marinating, small skillet with lid,
barbecue grill or skillet

Light/turn on barbecue grill if using
Snip sage if fresh
Make marinade, spoon over pork
Get potato salad from fridge
Top and tail beans, cut
  Pause while pork marinates

Start to cook pork chops
Start to cook beans
Stir potato salad, reheat if you want
   Pause while stuff cooks
Turn chops
   Pause some more
Drain beans, put in serving bowl
Brown butter
Remove chops
Finish beans

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