Ingredients:
* 6 7-ounce boneless pork loin chops (1 1/2-inches thick)
* 8 ounces apricot jam
* 1/4 cup balsamic vinegar
* 1/4 cup olive oil
* 1 tablespoon brown sugar
* 2 tablespoons Worcestershire sauce
* 1 large onion sliced
* 2 cloves garlic minced
* 2 bay leaves
* 1 teaspoon coarsely ground pepper
* 1 tablespoon curry powder
* 1/2 teaspoon grated fresh ginger
* 3 tablespoons tomato sauce
* 3 tablespoons brandy Lentil Compote (recipe follows)
Directions :
Combine all ingredients except pork and Lentil Compote. Marinate pork, refrigerated, in mixture 24 hours.
Grill pork over medium-hot coals 12 minutes, turning once. Serve with Lentil Compote.
Lentil Compote: Soak 1 pound lentils with water for 1 hour; drain and saute in butter with garlic,
green onion and red bell pepper. Season with fresh cilantro, salt and pepper.
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