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GRILLED PORK LOIN CHOPS IN APRICOT & CURRY MARINADE

Serves 6

Ingredients

    6 boneless pork loin chops, 1½-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)
     

Cooking Directions

Combine all ingredients except pork and Lentil Compote. Marinate pork, refrigerated, in mixture 24 hours. Grill pork over medium-hot coals 15-20 minutes, turning once.
 

Lentil Compote:
 Soak 1 pound lentils with water for 1 hour; drain and saute in one tablespoon butter with 1-2 crushed garlic cloves, 1/4 cup diced green onion and 1/2 cup diced red bell pepper. Season with fresh cilantro, salt and pepper.
 

Serving Suggestions

    Serve with lentils and a green salad.
     

Nutrition Facts

    Calories 478 calories; Protein 42 grams; Fat 11 grams; Sodium 102 milligrams; Cholesterol 62 milligrams; Saturated Fat 4 grams; Carbohydrates 54 grams; Fiber 18 grams
     

Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
 

 

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