Ingredients
6 boneless pork loin chops, 1 1/2-inches thick
8 ounces Apricot jam
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon brown sugar
2 tablespoons Worcestershire Sauce
1 large onion, sliced
2 cloves garlic , minced
2 bay leaves
1 teaspoon pepper, coursely ground
1 tablespoon curry powder
1/2 teaspoon fresh ginger, grated
3 tablespoons tomato sauce
3 tablespoons brandy
Lentil Compote:
1 pound lentils
1 tablespoon butter
1 to 2 cloves garlic , crushed
1/4 cup green onion, diced
1/2 cup red bell pepper , diced
cilantro, to tasted
salt , to taste
pepper, to taste
8 ounces Apricot jam
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon brown sugar
2 tablespoons Worcestershire Sauce
1 large onion, sliced
2 cloves garlic , minced
2 bay leaves
1 teaspoon pepper, coursely ground
1 tablespoon curry powder
1/2 teaspoon fresh ginger, grated
3 tablespoons tomato sauce
3 tablespoons brandy
Lentil Compote:
1 pound lentils
1 tablespoon butter
1 to 2 cloves garlic , crushed
1/4 cup green onion, diced
1/2 cup red bell pepper , diced
cilantro, to tasted
salt , to taste
pepper, to taste
Description
Pork Be Inspired
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