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Menu Plan for Summer I: Week 9, Monday

Hot and Sweet Glazed Pork Chops
Potato Salad with Pimento Dressing
Barbecued Courgette (Zucchini)
Old-Fashioned Cucumber Salad

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

     Two leftover and two from the grill makes for an easy dinner. I used boneless pork chops (Actually, I bought a pork loin roast on sale, and cut it into thick slices - it was wonderful!)  If you have bone-in pork chops you may want to increase the 'weight' to 16oz (500gr).

Hot and Sweet Glazed Pork Chops

Total time: 30 minutes
    Fresh, chopped ginger adds a better, sharper flavor than the powdered.  Usually you can just break off a small piece at the store.

Hot and Sweet Glazed Pork Chops Ingredients:

 Instructions:

Potato Salad with Pimento DressingPotato Salad with Pimento Dressing

Total time: 1 minute 

 Ingredients: 

 Instructions:

 

Barbecued Zucchini (Courgette)

Total time: 20 minutes 
   Mon mari says "they are done when they start to sag in the middle and they have brown grill marks on them". You can put them in a basket, but we do them directly on the grill.

Barbecued Zucchini (Courgette) Ingredients:

 Instructions:

 

Old-Fashioned Cucumber SaladOld-Fashioned Cucumber Salad

Total time: 1 minute

 Ingredients:

 Instructions:

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 small bowls, dish for marinating, plate, barbecue
grill and tools
Light/turn on barbecue grill
Make marinade for pork, pour over chops
Thickly slice zucchini
Make barbecue sauce for zucchini, spoon on

Start to grill zucchini
Remove salads from fridge, stir
Start to grill chops
    Pause while it all cooks
Turn zucchini
Turn chops
     Wait for stuff to finish
Remove it all
Serve