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Thyme for Cooking, the Blog

Grilled Pork Chops with Peanut Marinade Warm Zucchini Pasta Salad with Peanut Ginger Dressing Cucumber Salad, leftover

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

Grilled Pork Chops with Peanut Marinade                  Time: 30 minutes

2 - 4 pork chops, 12 oz total (350gr)

Marinade
1 tbs peanut butter  I used creamy
1 tbs Soy sauce
1 tbs red wine vinegar
1/4 tsp garlic powder
1/4 tsp powdered ginger
1 tbs sesame or walnut oil
2 tbs olive oil

Mix all ingredients for marinade and pour over chops.  Let marinate for 15 - 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.  Serve.

Warm Courgette Pasta Salad / Peanut Ginger Dressing   Time 30 minutes

1 zucchini (courgette), about 8" long (20cm)
2 cloves garlic
1 red onion
1/2 red pepper left from Sunday
1 tsp olive oil
1 tsp sesame or walnut oil
1 tsp soy sauce
1 cup pasta, penne, rigatoni
Peanut Ginger Dressing

Cook pasta according to package directions.  When done drain.   Chop onion, mince garlic.  Slice red pepper the long way then cut slices in half.  Cut zucchini in half the long way, then into 1/4" (6cm) slices.  Heat oils in large nonstick skillet over medium-high heat.  Add onion, sauté 5 minutes.  Add garlic and pepper and sauté another 3 minutes.  Add zucchini, turn heat to medium and sauté 8 - 10 minutes longer (or however long you want).  When done to your liking add Dressing and pasta, toss to combine and serve.

Peanut Ginger Dressing

1 1/2 tbs peanut butter I used creamy
1 1/2 tbs Dijon Mustard
2 tsp soy sauce
1 tbs sesame or walnut oil
1 1/2 tbs olive oil
4 tsp white Balsamic vinegar
1/4 tsp powdered ginger

Combine peanut butter, mustard, ginger and soy sauce in small bowl.  Whisk to combine completely.  Add vinegar and oils, whisk well. 

Cucumber Salad                                                              Time: 5 minutes

leftover cucumber salad

Remove from fridge and serve
                                                                                                     top of page

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Put water on high heat for pasta Turn on/light barbecue grill Make marinade and pour over pork chops Chop onion and start to sauté Mince garlic Slice pepper Add pepper and garlic to onions, sauté Slice zucchini Add zucchini to skillet, sauté

Start to cook pork chops Start to cook pasta Remove cucumber salad from fridge Mind the zucchini Make the Peanut Dressing Turn the pork chops Mind the zucchini Drain pasta Combine pasta, zucchini, and dressing, toss well Remove chops Serve and eat!

 

 

 

 

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