Thin sliced pork chops can be as cheap as chicken, at times. And zucchini is damn near free during the late summer months. With these nice summer evenings, the BBQ grill is your best friend. I mean, really, what doesn’t taste good with grill marks? Don’t answer that question, just eat!

Grilled Pork Chops:

6 pork chops – $5.64
1/2 medium onion, diced – $.25
1 Tbps Canola or Olive oil – pantry
1 Tbsp Worcestershire sauce – pantry
1 tsp minced garlic – pantry
2 Tbsp Soy Sauce – pantry
1 tsp salt and fresh ground pepper – pantry
1 Tbsp balsamic vinegar – pantry
2 tsp dried parsley – pantry

COST: $5.89

Mix Worcestershire sauce, oil, garlic, soy, salt, pepper, parsley and vinegar in large bowl or 1 gallon ziplock bag. Place chops in marinade mixture and let sit for at least 30 mins. Turn and let sit for an additional 30 minutes or longer if you have the time.

Preheat BBQ grill for 5 mins. Make sure it’s a nice medium hot. I like it to be at least up to 300 degrees. Once to temp, place chops on grill and cook for 3-4 mins, depending on thickness. After a few mins (for thin chops), turn and cook for 4 more mins. Do not over cook or your pork will be dry and tough.

NOTE: At the same time you’re grilling your pork chops, you can be grilling your seasoned zucchini.

Grilled Zucchini Strips:

2 large zucchini, cleaned, halved and sliced in large pieces – $1.50
3 Tbsp Extra Virgin Olive Oil – $.50
1 Tbsp Season Salt (or use garlic and onion salt in place) – pantry
1 tsp pepper – pantry

COST: $2.00

Using your hands, make sure the zucchini pieces are coated well in olive oil and thoroughly seasoned. Toss on hot grill and let the fire do it’s thing. You could serve with marinara, but honestly, we love this summer veggie, just the way it is. Yummo!

I had leftover sour cream from our stroganoff night so why not add some baked potato. 4 of those and you’re looking at no more than $1.50, including leftover sour cream and some cheese.

GRAND TOTAL: $9.39