Grilled Honey Mustard Pork Chops
Oriental Pasta Salad
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
The Pasta Salad will be for 2 nights, and the Asian-influenced vinaigrette stays sharp for the leftovers.
Grilled Honey Mustard Pork Chops
Total time: 30 minutes
The heat of a good Dijon-style mustard is nicely tempered with the sweetness of honey. I use the grocery store honey that comes in a squeeze bottle for marinades rather than the single-flower artisan honey that I like on my bread.
Ingredients:
- 2 - 4 pork chops, 12oz total (360gr) if boneless
- Marinade:
- 1 tbs honey
- 1 tbs Dijon-style mustard
- 1 tbs red wine vinegar
- 1/2 tsp garlic powder
- 3 tbs olive oil
Instructions:
- Mix all ingredients for marinade and spoon on chops, turning to coat.
- Let marinate for 15 - 20 minutes.
- Cook on barbecue for 5 - 8 minutes per side or until done. Should be slightly pink near bone 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.
Oriental Pasta Salad
Total time: 25 minutes
This is a salad that is full of flavors, keeps well, is low in fat and high in nutrition. And it's a hit with everyone that tries it! What more can we want? This makes enough for 2 meals. We cook the beans with the pasta.....
Ingredients:
- 1 1/2 cups (5oz, 150gr) bite-size pasta, penne
- 1 3/4 cup (15oz, 450gr) red kidney beans
- 10oz (300gr) green beans
- 1 cup (4oz, 120gr) cherry tomatoes
- 2 ribs celery, sliced
- 3 tbs snipped fresh basil
- 2 tbs snipped chives
- Vinaigrette:
- 3 tbs soy sauce
- 3 tbs tarragon white wine vinegar
- 2 tbs salad olive oil
- 1 tbs walnut or sesame oil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
Instructions:
- Cook pasta according to package directions.
- Top and tail green beans and cut into 1" (2.5cm) lengths.
- Add to the boiling pasta for the last 4 minutes of cooking time.
- Drain and rinse kidney beans and put into a large bowl.
- Cut cherry tomatoes in half and add to red beans.
- Slice celery and add to beans.
- Snip chives, basil and add to beans.
- Add vinaigrette to beans and toss gently to combine.
- When pasta and green beans are done drain well, rinse briefly with cold water, drain again and add to red bean mix.
- Toss gently to combine.
- Vinaigrette:
- Mix soy sauce, vinegar, oregano and garlic in small bowl.
- Add oils and whisk - mixture will not emulsify (thicken) but should be well blended.
Note: This salad keeps well 3 - 4 days.
Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl (used 2X), whisk, dish to marinate,
medium bowl, pot, colander for pasta, barbecue
grill, tools
Put water on high heat for pasta
Make marinade, spoon over chops
Light/turn on barbecue grill
Trim, cut green beans
Snip herbs
Make vinaigrette |
Cut tomatoes
Drain, rinse red beans
Stand around waiting for water to boil
Cook pasta
Cook chops
Put beans, tomatoes, herbs, vinaigrette in bowl, stir
Add green beans to pasta, cook
Turn chops
Drain pasta/beans, rinse lightly, drain, add to bowl
Remove chops
Stir pasta salad well
Serve |