Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Menu Plan for Summer I: Week 10, Day 4
Grilled, Marinated Pork Chops
Leftover German Potato Salad
Leftover Creamy Coleslaw (Cabbage Salad)
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
What is the difference between coleslaw and cabbage salad? I have no idea... I know that it keeps well and makes great leftovers. Combined with the leftover potato salad, it's an easy dinner for this night!
Grilled, Marinated Pork Chops
Total time: 25 minutes
The marinade adds a zesty flavor to the pork and helps keep them tender as they cook. Remember, slightly pink is okay, too done dries them out, and makes them rather tough.
Ingredients:
- 2 - 4 pork chops, 12oz total (360gr)
- Marinade:
- 2 tbs red wine vinegar
- 1 tbs Worcestershire sauce
- 1 tbs soy sauce
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp dry mustard
- 1 tbs olive oil
Instructions:
- Mix all ingredients for marinade.
- Spoon over chops and let marinate for 10 - 20 minutes.
- Cook on barbecue for 5 - 8 minutes per side or until done.
- Baste both sides of chops with marinade once when turning. Slightly pink in the center is perfect. Take a peak (techniques) if needed.
- Or fry in nonstick skillet over medium-high heat the same amount of time.
Hot German Potato Salad
Total time: 5 minutes
Ingredients:
- leftover potato salad
Instructions:
- Reheat in micro for a few minutes... Or not
- Serve.
Cabbage Salad
Total time: 1 minute
Ingredients:
- leftover cabbage salad
Instructions:
- Remove from fridge and serve
Cooking schedule: 30 minutes |
Pause whilst pork marinates |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe
