Grilled Pork Chops Diablo, summer version
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Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
Pork Chops Diablo, Grilled, summer version Time: 30 minutes
Pork chops with a kick, marinated and cooked on the barbecue grill. If you want them hotter, more 'devilish' you could add a drop or 2 of Tabasco or other hot sauce. The chops I get are thin, around 1/4 inch (.6cm) and bone in so I usually use 4. If yours are thicker and boneless, 2 or 3 would probably be enough. My thin ones are cooked for 4 min /side, thicker ones will need closer to 7 min/side. Try not to overcook as it tends to make the pork dry and tough.
2 - 4 pork chops - depending on size 12oz total weight (350gr)
Marinade
2 tbs Dijon mustard
2 tbs Worcestershire Sauce
2 tbs olive oil
2 tbs red wine vinegar
1 tsp chili powder
1/2 tsp garlic powder
Mix all ingredients for marinade and brush on chops. Let marinate for 15 - 20 minutes. Cook on barbecue for 4 - 7 minutes a side or until done. Should be slightly pink in center when done - take a peak (techniques). Or fry in nonstick skillet over medium-high heat the same amount of time. Serve.
Brown Rice Pilaf Time: 30 minutes
I use Uncle Ben's Brown Rice which looks like brown Basmati and cooks quickly, in about 15 minutes. If you can't find a quick cooking brown rice and don't want to wait for the traditional to cook in 40 minutes (or so) you can substitute white Basmati which also cooks in about 15 minutes. Look for the brown, though, better flavor and more nutrition. This recipe plans on making the Brown Rice Pilaf Salad with the leftover rice.
3/4 cup quick cooking brown rice
1 1/2 cups chicken stock
1/3 cup celery, finely chopped, about 1 stalk
1/3 cup onion, finely chopped saved from Sunday
1/3 cup carrot, finely chopped 1 medium carrot
1 1/2 tsp soy sauce
Finely chop all vegetables. Put all ingredients into a saucepan and cook - according to package directions for brown rice. Mine takes about 20 minutes. When done, fluff with a fork and serve. Refrigerate about half for the Rice Pilaf Salad.
Grilled Courgette (Zucchini) a la mon mari Time: 20 minutes
Did I mention that mon mari does all of the outdoor cooking? He is convinced that he can cook anything on the grill. When he saw the pile of zucchini becoming a mountain last summer he tried this....and it was good...
1 medium to large courgette (zucchini) 8 - 9 inches (22 - 25 cm)
2 tbs olive oil
salt - flavored, if you use it
pepper
2 - 3 tbs Parmesan cheese
Put olive oil on a plate. Slice courgette into 1/2 inch thick rounds. Dip both sides in olive oil and put directly onto grill of barbecue. Grill until soft and browned - about 15 minutes, turning once. Mon mari says "they are done when they start to sag in the middle and they have brown grill marks on them". Remove and immediately sprinkle with salt, pepper and Parmesan. Serve.
Note: You can fry them in a nonstick skillet over medium high heat for 8 minutes a side, until they develop light brown spots. Use 1 tbs butter and 1 tbs olive oil. They will absorb and then release the oil. You can drain them briefly on paper towels before adding salt, pepper and Parmesan.
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Cooking schedule: 30 minutes |
Wee break while everything cooks |
Cooking for Two? Or more?
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