Pork Chops (3) Collection
grilled pork chops with vanilla-scented apples 
honey garlic pork chops 
honey and sesame pork tenderloin 
 
 
honey and sesame pork tenderloin 
 
1   pork tenderloin
1/2 cup  soy sauce
2 clove  garlic, minced
1 Tbsp  grated fresh ginger
1 Tbsp  sesame oil
4 Tbsp  honey
2 Tbsp  brown sugar
4 Tbsp  sesame seeds
 
combine soy sauce, garlic, ginger and oil. place in a zip lock bag with 
tenderloin. toss to coat and marinate in the refrigerator for 3 to 6 hours 
turning occasionally. remove the tenderloin and discard marinade. on a 
shallow plate, mix together honey and sugar. roll the tenderloin in honey 
mixture, coating all sides. roll tenderloin in sesame seeds to cover meat. 
place the tenderloin over indirect heat for about 45 minutes until meat 
thermometer reaches 155 degrees. slice and serve. 
 
 
honey garlic pork chops 
 
  makes 4 servings
4   each 1-1/4 inch thick lean center cut boneless pork chops
1/4 cup  lemon juice
1/4 cup  honey
2 Tbsp  soy sauce
1 Tbsp  dry sherry
2 clove  garlic, minced
 
combine lemon juice, honey, soy sauce, sherry and garlic for the marinade; 
pour over chops in a heavy plastic bag and seal. refrigerate 4 hours. 
remove the chops, from marinade and grill for 12 to 15 minutes, turning 
once and basting occasionally with reserve marinade. cook to an internal 
temperature of 150 degrees. do not overcook. 
 
 
 
grilled pork chops with vanilla-scented apples 
 
makes 4 servings 
 
4   loin or rib pork chops
3 large  fuji or other firm, sweet apples, cored, peeled and sliced into 12
slice 
2 Tbsp  butter
2 Tbsp  brown sugar
1/4 cup  apple juice or cider
1/2 to 1 tsp  pure vanilla extract (or to taste)
  salt and pepper to taste
 
grill or pan cook pork chops until barely done. place on a platter in a 
warm oven. add butter and brown sugar to pan used to cook pork chops and 
set over medium heat. stir butter and sugar to blend well and to allow to 
caramelize slightly and to loosen small pieces of the pork chops. add 
apple juice or cider and apple slices. cook apples just until done, then 
remove with a slotted spoon and set apples aside. reduce the pan juices to 
two to three tablespoons. remove from heat and add vanilla, salt and 
pepper. add apple slices and return to heat until the apples are hot. pour 
over the pork chops. serve with rice or potatoes. 
 
this recipe was provided by patricia rain from vanilla.com 
 
personal chef brian koning www.personalchefmarketing.com 
 
 
 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
 
(ID: 7183) Mirror: rec.food.recipes: Tue, Jun 29, 2004


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