Friday, July 03, 2009

Creole Pork Chops with Roasted Red Pepper Corn

No pictures for this one, after a day playing outside and finishing up some long overdue yard work, the family was so hungry the food was gone in an instant! Don't let that stop you though from running out immediately for the ingredients and heating up your grill.

Creole Pork Chops, adapted from Cuisine at Home

1 cup dry sherry (or any dry wine you have on hand)
2/3 cup Pure Cane Syrup, molasses or honey
3 Tbs no-salt-added Cajun seasoning
2 Tbs tomato paste
1 tsp dried thyme
4 bone-in pork rib chops (10-12 oz each)
Kosher salt and black pepper to taste
1/4 cup cider vinegar

Combine sherry, syrup, Cajun seasoning, tomato paste, and thyme with a whisk. Place pork in a heavy duty resealable plastic bag and pour in half of your marinade. Seal and refrigerate 1-4 hours, occasionally turning the bag. Cover and refrigerate remaining marinade.
When ready to grill, remove your pork from the marinade, pat down with paper towels, season with salt and pepper and grill to perfection. In the meantime, bring reserved marinade with the cider vinegar in a saucepan to a boil. Simmer sauce until thickened, about 3 minutes. Serve with pork.

Roasted Red Pepper Butter, adapted from Cuisine at Home

1 stick butter, softened
2 Tbs roasted red peppers (jarred)
2 Tbs scallions
Tabasco sauce

Drain jarred peppers and blot with a paper towel, chop. Thinly slice your scallions, and combine with the butter, peppers and a splash of Tabasco sauce. Place in a serving bowl and refrigerate. Or if you prefer a more sophisticated approach, place the butter mixture on a sheet of wax paper, roll and twist ends; refrigerate. Serve over corn on the cob...YUM!
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