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barbecued pork chops
Easy Barbecued Pork Chops

potato carrot packs
Potato and Carrot Packets


Menu Plan for the week of July 19, 2013: Day 4 Recipes

Easy Barbecued Pork Chops
Potato and Carrot Packets

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

     Use the Barbecue Sauce made on Saturday. Put any vegetable you like in the packets - except zucchini.... too watery.

Easy Barbecued Pork Chops                         Preparation and cooking time:  30 minutes
    More than a simple marinade, but not quite a barbecue sauce.  Finish with leftover or commercial Barbecue Sauce.

2 - 4 pork chops, depending on size, 12oz (360gr) for boneless  
2 tbs ketchup
1 tbs oil
1 tbs red wine vinegar
1 tbs Dijon-style mustard
2 tsp soy sauce
1 tsp chili powder

Mix ketchup, oil, vinegar, mustard, soy sauce and chili powder,  Spoon over chops and let marinate 10 minutes.
Cook on barbecue grill for 5 - 8 minutes per side or until done.  Should be slightly pink in the center when done - take a peak (techniques). Finish with a bit of Barbecue Sauce and serve with Barbecue Sauce on the side.
Or fry in nonstick skillet over medium-high heat the same amount of time.  Serve.

Potato and Carrot Packets                            Preparation and cooking time:   35 minutes
     This is the 'catch - all' for vegetables. Anything works.  Use whatever bits are left in the fridge. This is one of my favorite low-cal, I ate too much over the week-end or when-ever, meals.  Add a few pieces of celery, some cherry tomatoes or half of a large tomato, mushrooms, whatever. This is the base recipe...

2 medium potatoes
2 - 3 carrots
1 onion
1/3 cup (3oz, 90ml) chicken stock
2 tsp dried herbs or 2 tbs fresh  Whatever fresh herbs you have lurking or dried herbs that tickle your fancy

Tear off 2 pieces of heavy duty aluminum foil about 15 inches long and put each on a plate.  Cut the vegetables into pieces about 1/2 inch by 1 1/2 inch - or whatever.  Divide evenly between the 2 plates keeping in the center of foil.  Kind of pat the foil down so it takes the shape of the plate - otherwise the chicken stock runs everywhere.  Divide chicken stock between the 2 plates.  Sprinkle with herbs.  Bring long ends of foil to middle and fold down.  Fold in ends so you have 2 nice packets with the veg and broth. 
Put on barbecue - indirect heat (not over the coals), cover and cook for 30 minutes.  Or put in 400F oven for 40 minutes.  Check to make certain everything is done.  Remove vegetables from packets and serve. 

Note:  This is 'cooking by sound': When the packets start sizzling, they are cooking.  When they stop, they are done.... But if they don't stop, check them after 25 minutes. 
Just open one part way and poke a knife into the potatoes.  They will continue to cook, after removed from heat, if left wrapped.

Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, medium bowl, plates, foil, barbecue grill
Turn on/light barbecue grill
Peel, cut carrots
Peel, cut onion or shallots
Cut celery
Cut potatoes
Tend to any other veg you might want to add
Tear off foil, lay on plates
Add vegetables, herbs, stock

Fold packets
Start to cook packets
Mix oil, ketchup, vinegar, soy sauce, mustard, chili
Spoon over pork
        Pause while veg cook
Check packets
Start to cook chops
       Stand around a bit
Turn chops
Remove packets
Remove burgers
Serve... Don't forget the barbecue sauce