Saturday, July 4, 2009

Herb de Provence Crusted Pork T-bone with Red Quinoa and an Apricot and Peach Chutney

Make the Apricot and Peach Chutney first

Sautee 1 tablespoon of chopped ginger, 1 small chopped onion, 1 small chopped Jalapeno, in olive oil till translucent

Add Chopped apricots and peaches and sautee till medium soft.

Add 1/4 cup champagne vinegar, 1/8 cup rice wine vinegar and 1/8 cup mirin.

Reduce till syrupy and add chiffonade of fresh basil.

Quinoa - just make the grain as you qould rice in a rice cooker with chicken stock.

Pork chops - rub the chops with olive oil and dried herb de provence. Grill till medium 15 degrees internal temp

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