GRILLED PORK LOIN CHOPS IN APRICOT & CURRY MARINADE
Serves 6
6 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)
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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