Serve with lentils and a green salad.
Grilled Pork
Loin Chops in Apricot and Curry Marinade
- 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, packed
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)
- Combine all ingredients
except pork and Lentil Compote. Marinate pork, refrigerated,
in mixture 24 hours.
- Grill pork over medium-hot
coals 15 to 20 minutes, turning once.
Serves 6.
Lentil Compote: Soak 1 pound lentils with water
for 1 hour; drain and saute in 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.
Nutrition Facts:
Calories 389 calories
Protein 27 grams
Fat 15 grams
Sodium 167 milligrams
Cholesterol 66 milligrams
Recipe provided courtesy
of Pork, The Other White Meat.
