Post by Sylvia on Jul 28, 2009 8:57:03 GMT -6
I have made this for just the 2 of us using the George Foreman Grill. I add a tsp of mustard powder to the marinade.
Pork Chops with Griddled Peaches
Serves 4
1 clove garlic
1/2 oz/15g root ginger
1 Tbs/5ml hot chilli powder
2 Tbs/15ml sunflower oil
1 Tbsp/15ml honey
4 pork chops
2 peaches
Peel and crush the garlic. Peel and grate the ginger. Place in a bowl with the chilli powder, sunflower oil and honey. Mix together
Coat the pork chops with the marinade, put in the fridge and leave for 20 minutes, or as long as possible.
Halve the peaches and remove the stone. Place the chops on a barbecue or griddle pan over a medium heat and cook for 15 - 20 minutes, turning at regular intervals until cooked through.
Add the peaches 10 minutes before the end of cooking.
Serve with a crispy salad and new potatoes.
Sylvia
Pork Chops with Griddled Peaches
Serves 4
1 clove garlic
1/2 oz/15g root ginger
1 Tbs/5ml hot chilli powder
2 Tbs/15ml sunflower oil
1 Tbsp/15ml honey
4 pork chops
2 peaches
Peel and crush the garlic. Peel and grate the ginger. Place in a bowl with the chilli powder, sunflower oil and honey. Mix together
Coat the pork chops with the marinade, put in the fridge and leave for 20 minutes, or as long as possible.
Halve the peaches and remove the stone. Place the chops on a barbecue or griddle pan over a medium heat and cook for 15 - 20 minutes, turning at regular intervals until cooked through.
Add the peaches 10 minutes before the end of cooking.
Serve with a crispy salad and new potatoes.
Sylvia