Wednesday, September 2, 2009

Pork Chop dinner on the barbecue

The 3 chops are centre loin and 3/4 of and inch.
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp cinnamon
  • salt and pepper

Mix spices together and coat the chops. Barbecue on medium high 5 minutes aside and move to a side of the barbecue where the burner is turned off. Barbecue for 15 minutes longer. Tent for 5 minutes before serving.

Serve with:

New potatoes

  • cut 2 potatoes into 1 inch pieces
  • coarsely chop 1/2 an onion
  • mince 2 cloves of garlic

Line a tin foil pie plate with tin foil... add potatoes and onion, toss with garlic. Add salt and pepper to taste and a shake of Montreal steak spice. Barbecue on medium high for 45 minutes. Frank always starts the potatoes well in advance of the meat and then they "finish" together.

Mushrooms and butternut squash

  • enough squash for 2, cut into small pieces
  • ~6 medium mushroom caps, cleaned and cut in half

Line a pie plate again with tin foil, add squash and mushrooms. Sprinkle with olive oil and add ~2-3 tbsp of balsamic vinegar and salt and pepper. Toss well until well blended. This dish takes ~20 minutes on the barbecue... It can go on at the same time as the chops.

Green beans

  • 1 handful of green beans trimmed

Season lightly with olive oil and salt and pepper. Add directly to the barbecue for~5 minutes...Remove to plate and squeeze half a lime and top with sliced green onions.

Minimal prep time and an easy barbecue... for Frank , that is!


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