Menu Plan for Summer II: Week 6, Day 5
Barbecued Pork Chops
German Potato and Green Bean Salad, leftover
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
These have a slightly spicy, barbecue marinade. Serve with any leftover barbecue sauce from Sunday.
Barbecued Pork Chops
Total time: 30 minutes
Perfectly simple: a quick marinade to add flavor and moisture followed by a quick cooking on the grill. I used rather thin, boneless chops.
Ingredients:
- 2 - 4 pork chops - depending on size, 12oz (360gr) total if boneless
- Marinade:
- 2 tbs red wine vinegar
- 1 tbs ketchup
- 2 tsp soy sauce
- 1 tsp dried marjoram
- 1/2 tsp garlic powder
- 3 tbs olive oil
Instructions:
- Mix all ingredients for marinade and pour over chops.
- Let marinate for 15 - 20 minutes.
- Cook on barbecue for 5 - 8 minutes per side or until done. Should be slightly pink in the middle, or near the bone if bone-in, when done - take a peak (techniques).
- Or fry in nonstick skillet over medium-high heat the same amount of time. Serve.
Note: If you cook it too long pork tends to be dry - unless you cook it really, really long - but that's winter cooking ... this is summer.
Warm Potato Salad with Green Beans
Total time: 5 minutes
Ingredients:
- leftover potato, bean salad
Instructions:
- Remove from fridge, let warm a bit while the chops cook
Cooking schedule: 30 minutes |
Wait for grill to warm up and chops to marinate |
