Grilled Chili Chops
German Potato Salad, leftover
White Balsamic Glazed Carrots
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
I try to make good use of leftovers in the summer, as well as winter - usually leftover potato or pasta salads.
Grilled Chili Chops
Total time: 30 minutes
Do 2 boneless chops or 3, thinner, bone-in chops. It all depends on availability and your appetite. 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)
- 1 clove garlic minced or crushed
- 1 tsp dried oregano
- 1 tsp chili powder or more
- 1/4 cup ketchup
- 1 tbs soy sauce
- 1 tbs olive oil
Instructions:
- Mince garlic.
- Mix garlic, oregano, chili powder, ketchup, soy sauce and oil.
- Spoon over chops and let marinate for 10 - 20 minutes.
- Cook on barbecue for 5 - 8 minutes a 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.
- Baste both sides of chops with marinade once when turning.
Hot German Potato Salad
Total time: 5 minutes
Ingredients:
Instructions:
White Balsamic Glazed Carrots
Total time: 30 minutes
A bit of sugar emphasizes the natural sweetness of the carrots.
Ingredients:
- 2 - 3 medium carrots
- 1/4 cup (2oz, 60ml) chicken stock
- 2 tsp butter
- 2 tsp sugar
- 2 tsp white Balsamic vinegar
Instructions:
- Peel carrots and roll cut - that is cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc. This gives you interesting looking pieces with lots of surface.
- Put carrots in small skillet, add stock and cook, covered, 15 - 20 minutes or until vegetables are done.
- Remove cover, turn heat to medium-high and cook off all but 1 tbs of liquid.
- Add butter, vinegar and sugar, stirring to dissolve sugar.
- Sauté until thick and glazed, stirring often, about 5 minutes. Serve.
Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, dish for marinating, small skillet, lid,
barbecue grill
Light/turn on grill if using
Mix marinade, spoon over chops
Get salad from fridge and let warm a bit
Cut carrots, start to cook |
Stand around while the grill gets hot
Start to cook chops
Admire the sunset
Baste chops, turn, baste other side
Reheat potato salad if you like
Cook off carrots
Finish carrots
Remove chops
Serve
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