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Categories:
pork chops apricot balsamic vinegar olive oil brown sugar Worcestershire sauce onions garlic bay leaves black pepper curry powder fresh ginger root tomato sauce brandy lentils butter garlic green onions red bell pepper cilantro salt pepper
Viewed: 48 - Published at: a year agoIngredients
- 6 New York pork chops boneless, top loin, 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 onions large, sliced
- 2 cloves garlic minced
- 2 bay leaves
- 1 teaspoon black pepper coarsely ground
- 1 tablespoon curry powder
- 1/2 teaspoon fresh ginger root grated
- 3 tablespoons tomato sauce
- 3 tablespoons brandy
- 1 pound lentils
- 1 tablespoon butter
- 2 cloves garlic crushed
- 1/4 cup green onions diced
- 1/2 cup red bell pepper diced
- cilantro to tasted
- salt to taste
- pepper to taste
Method
- Combine all ingredients except pork and Lentil Compote. Marinate pork, refrigerated, in mixture 24 hours. Remove pork from marinade and discard marinade. Grill pork over medium-hot coals 12-16 minutes, turning once until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
