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Links to this week's
Menu and Recipes

   Menu
   Day 1
   Day 2
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   Day 4
   Day 5
   Day 6
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deviled pork chops
Deviled Pork Chops

summer potato salad
German Summer Salad

spinach bacon onion
Warm Spinach with Bacon and Onion

 

Menu Plan for the week of June 7, 2013: Day 5 Recipes

Deviled Pork Chops
German Summer Salad
Warm Spinach with Bacon and Onion

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

     Spicy pork chops and leftover potato salad - easy dinner.  Round it out with a quick spinach sauté.

Deviled Pork Chops, Grilled                             Preparation and cooking time:   30 minutes
  Pork chops with a kick, marinated and cooked on the barbecue grill.  If you want them hotter, more 'devilish' you could add a drop or 2 of Tabasco or other hot sauce. 

2 - 4 pork chops, boneless, - depending on size 12oz total weight (350gr)
Marinade
2 tbs whole grain mustard
2 tbs orange juice   Substitute 1 tbs orange marmalade or 1 tbs lemon juice with 1 tbs sugar or 2 tbs white wine.
2 tbs Worcestershire Sauce
1 tbs paprika
2 tsp garlic powder
2 tsp dried tarragon
1 tbs olive oil

Mix all ingredients for marinade and spoon on chops.  Let marinate for 10 - 15 minutes.  Cook on barbecue for 4 - 7 minutes a side or until done.  Should be slightly pink in center when done - take a peak (techniques).  Or fry in nonstick skillet over medium-high heat the same amount of time.  Serve.

German Summer Salad                                         Time:  5 minutes
   You can let this warm to room temp, or even heat it for a minute in the micro... Or, serve cold, as I do.

leftover German Summer Salad

Remove from fridge, stir, let come to room temperature if you like.

Wilted Spinach with Bacon and Onion            Preparation and cooking time: 15 minutes
    One of my favorite ways to eat fresh spinach: tossed with bacon and onion and a dash of vinegar.  Be careful not to cook the spinach too long; it quickly goes from just wilting to fully cooked and limp.  You want it to still look like spinach leaves!

6oz (180gr) fresh spinach
1/2 onion   
2 slices bacon
2 tsp cider vinegar

Wash and stem spinach if needed.  Drain in a colander.  If you don't feel you need to wash it - do it anyway.  We want a little bit of water on the leaves - what ever is left after draining well - and shake them around a bit, too.  
Chop onion.  Sauté bacon in medium nonstick skillet over medium heat until crisp, remove and crumble.  Add onion, sauté until tender and starting to brown, 7 - 10 minutes.  Add spinach and stir fry for 1 - 2 minutes, just until spinach starts to wilt.  Add crumbled bacon, sprinkle with vinegar and serve.

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

Mix ingredients for marinade, spoon on chops
Light/turn on barbecue grill
Get potato salad from fridge, stir
Prepare spinach
Chop onion
Sauté bacon

Start to cook chops
Turn bacon
Remove bacon when done, add onions
Turn chops
Crumble bacon
   Wait for stuff to cook
When chops are almost ready:
Add spinach to onions, stir
Add bacon, vinegar, remove
Remove chops
Serve