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Menu Plan for Fall II: Week 2, Thursday

Grilled Teriyaki Pork Chops
Zucchini (Courgette) Potato Cake

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

    I rarely see nice, bone-in chops.  I had to take advantage for our last week of grilling.

Grilled Teriyaki Pork Chops  

Total time: 25 minutes
    Sometimes we just have to be easy... And it's not easy to duplicate a bottled Teriyaki sauce!

Grilled Teriyaki Pork Chops Ingredients:

 Instructions:

Potato and Zucchini (Courgette) Cake

Total time: 25 minutes
   This was based on a Potato Leek Cake that I make during the winter.  I updated it for summer by adding red pepper and zucchini.  It was a bit heavy to 'flip' so you can either turn it, whole, using 2 plates or just turn it in large sections with a big spatula.  Either way, let it get nice and crispy first!

Potato and Zucchini (Courgette) Cake Ingredients:

 Instructions:

Cooking Schedule: 35 minutes
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
dish for marinating, large bowl, grater, large
skillet, barbecue grill
Light/turn on barbecue grill
Pour marinade over chops, set aside
Chop pepper, onion
Shred potato, zucchini
Mix vegetables well

Heat oil in skillet
Add vegetables, pat down, fry
  Pause while veg cooks
Start to cook chops
Turn potato zucchini cake
    Pause while it all cooks
Turn chops
     Pause again
Remove chops
Remove Potato Zucchini Cake, slice and serve