Saturday, May 24, 2014

Grilled Pork Chops with Hibiscus Nectarine Glaze and Ginger-Garlic Sauteed Veggies

This is another one of those delicious recipes of using what I already have.  Their turned out very well.  I definitely recommend anyone trying it with the veggies they have in their house.

Grilled Pork Chops
4 Pork Chops (bone-in)
Olive Oil
Seasoning (Alpine Touch (salt and pepper), Tarragon, Spicy Montreal Steak, Cinnamon)
3 Tbsp Butter
2 Tbsp Sugar
2 Tbsp Hibiscus Jelly
3 Nectarines (pitted and sliced)

Brush Olive Oil on the pork chops and generously season.  Grill until browned all the way through.  In the meantime add all of the remaining ingredients into a sauce pan and cook on low until pork chops are done and serve by pouring over the pork chops. 

Ginger-Garlic Sauteed Veggies
3 Tbsp Butter
1 Garlic Clove (minced)
1 tsp Ginger (minced)
4 Leaves of Endive (chopped)
2 Radishes (chopped)
1/3 Daikon (peeled and sliced)
3 Mushroom Caps (chopped)
2 Broccoli florets (separated)
1/2 Orange Pepper (seeded and chopped)
1/2 Zucchini (peeled and sliced)

Add the butter, garlic and ginger to a fry pan and heat on high.  Add all of the veggies and mix together until thoroughly saturated.  Serve & Enjoy.

Brush the pork with olive oil and generously season
Grill until browned all the way through
In a sauce pan combine all remaining ingredients and cook on low hear
Heat the butter, ginger and garlic in a fry pan and continue to simmer the glaze
Add the veggies to the fry pan and finish simmering the glaze
Remove the pork when thoroughly cooked

Serve & Enjoy!

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