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 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon sesame oil
4 tablespoons honey
2 tablespoons brown sugar
4 tablespoons 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 tablespoons soy sauce
1 tablespoon dry sherry
2 cloves 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
slices
2 tablespoons butter
2 tablespoons brown sugar
1/4 cup apple juice or cider
1/2 to 1 teaspoon 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



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