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Hot and Sweet Glazed Pork Chops
Menu Plan for the week of August 2, 2013: Day 5 Recipes
Hot and Sweet Glazed Pork Chops
Grilled Parmesan Potatoes
Chard with Red Onion
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Meat, potatoes and greens - simple...
Hot and Sweet Glazed Pork Chops Preparation and cooking time: 30 minutesFresh, chopped ginger adds a a better, sharper flavor than the powdered.
2 - 4 pork chops, boneless, 12oz (360gr) total
Marinade
1 tbs Dijon-style mustard
1/4 cup orange marmalade
1 tsp soy sauce
1 tbs sherry substitute white wine or vermouth
1/2 tsp powdered or 2 tsp fresh, chopped ginger 2- 4 slices, 1/8" thick
1 tsp garlic powder - or 2 cloves minced
In small bowl whisk together the ingredients for the marinade - you need to use the whisk to break up the marmalade. Pour over chops and let marinate for 10 minutes (or longer...).
Remove from marinade and cook on barbecue 10 - 15 minutes turning once. Baste with any remaining marinade before turning to give better glaze. In all cases it depends on thickness of the chops. Test for doneness by slicing and peaking. Remove and serve.
Simple, grilled or roasted potatoes are perfect with equally simple, grilled meats. These have a coating or crispy, golden Parmesan cheese when finished.
2 medium potatoes
1 tbs olive oil
2 tbs grated Parmesan cheese
1 tsp paprika
Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Put remaining ingredients into large bowl and mix well. Add potatoes and stir, coating thoroughly. Put them into a pan used for the barbecue grill and cook for 25 - 30 minutes or until done... and you will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy.
Or you can roast them in the oven. Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes.
Chard and Red Onion - with a hint of bacon. Greens at their best!
6oz (180gr) chard Swiss chard
1 smallish red onion
2 slices bacon
1 tsp oil if you need it to fry the bacon - I do
Wash the chard and trim any bad bits. Stack the leaves together and fold over, the long way. Slice into thin strips, using both leaves and stems, but keeping the stems separate. Slice the onion.
Heat oil in a large skillet if using. Add the bacon and fry until crisp. Remove and drain on paper towels. Remove all but 2 tsp fat / oil. Add the onion and chard stems and sauté over medium heat until onion is transparent and chard starts to get tender, about 8 minutes. Add the chard leaves and stir until the leaves soften and fit into the skillet. Crumble bacon, stir into chard, remove from heat and serve.
Cooking schedule: 30 minutes |
Mind the potatoes |
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