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Menu Plan for Summer I: Week 9, Day 4
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.
Ingredients:
- 2 - 4 pork chops, boneless, 12oz total (360gr)
- Marinade:
- 1 tbs Dijon-style mustard
- 1/4 cup orange marmalade
- 1 tsp soy sauce
- 1 tbs sherry substitute white wine or vermouth
- 1/2 tsp powdered or 2 tsp fresh, chopped ginger 2- 4 slices, 1/8" thick
- 1 tsp garlic powder - or 2 cloves minced
Instructions:
- In small bowl whisk together the ingredients for the marinade - you need to use the whisk to break up the marmalade.
- Pour over chops and let marinate for 10 minutes (or longer...).
- Remove from marinade and cook on barbecue 10 - 15 minutes turning once.
- Baste with any remaining marinade before turning to give better glaze. In all cases it depends on thickness of the chops. Test for doneness by slicing and peaking.
- Remove and serve.
Potato Salad with Pimento Dressing
Total time: 1 minute
Ingredients:
- leftover potato salad
Instructions:
- Remove from fridge
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.
Ingredients:
- 1 medium zucchini, about 10 inches (25cm)
- 1 tsp Dijon-style mustard
- 2 tbs ketchup
- 2 tsp Worcestershire sauce
- 2 tbs olive oil
Instructions:
- In small bowl mix all ingredients except zucchini.
- Slice zucchini into 1/2 inch thick rounds. Do not peel first.
- Put rounds onto a plate and spoon a bit of sauce onto each side.
- Place directly onto grill of barbecue. Grill just until soft and starting to brown, 10 - 15 minutes, turning once.
- Remove and serve.
Old-Fashioned Cucumber Salad
Total time: 1 minute
Ingredients:
- leftover cucumber salad
Instructions:
- Remove from fridge and serve
Cooking schedule: 30 minutes |
Start to grill zucchini |
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