Yield: 6 Servings

2 T olive oil
1 sm onion,minced
3 lg cloves garlic,minced
1 t cumin,ground
1/4 t red pepper,ground
1 c ketchup
1/2 c malt vinegar
1/4 c soy sauce
1/4 c light brown sugar
2 T worcestershire sauce
1/4 t liquid smoke
6 pork chops,butterflied

1. Heat oil in medium saucepan over medium heat. Add onion, garlic,
cumin and red pepper. Cook, stirring often, until onion is tender; 5
minutes. Add all remaining ingredients except pork chops. Simmer
gently, stirring often, until slightly thickened, about 10 minutes.
Sauce can be refrigerated several weeks.

2. Prepare a medium-hot charcoal fire. When coals are coated wtih
gray ash, add chops. Grill, turning once, until cooked, 6 to 7
minutes per side. Brush with sauce about 5 minutes before finished.

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Yield: 1 Servings

2 T dijon mustard
1 t dry mustard
1 t salt
1/2 t pepper,freshly ground
4 to 6 iowa chops
3 T butter

HERB BUTTER ====================
2 T butter,Softened
1 T finely parsley,Chopped
1 T finely chives,Chopped
1/2 t lemon juice
1 salt and pepper

This is a pork chop recipe that will just melt in your mouth. [It
does too. Amazing... S.C.] From a collection that was tried in the
test kitchens at Hatfield Quality Meats.

Make a paste of the mustards, salt, and pepper and 2 tablespoons
butter. Rub this paste into the chops. Grill the chops over a very
hot charcoal fire for 4 to 6 minutes on each side. Place each chop in
tin foil and brush with the herb butter. Wrap each chop and place on
grill for 10 minutes. Brush chops with herb butter and serve.

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Yield: 6 Servings

1/2 c vegetable oil
3/4 c soy sauce
2 t garlic powder
1 t black pepper,coursely
1 ground
1 T ginger,ground
1 t lemon peel
6 thick pork chops
1 well,Trimmed

Combine oil, soy sauce, garlic powder, pepper, ginger and lemon peel
for marinade. Pierce chops on both sides with a fork. Marinade chops
approximately 30 minutes before cooking on grill. Grill chops 8
minutes on one side; turn and grill 8 minutes on the remaining side.

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Yield: 1 Servings

1/4 c butter
1 c maple syrup
1 egg
1 c flour
1/4 t salt
1 t vanilla
1/4 c chopped nuts,(walnuts)

Recipe by: Wisconsin Maple Producers Council - Aniwa, WI. 54408
Cream butter and maple syrup. Add flour, egg baking powder, salt and
vanilla. Mix and stir in walnuts. Spread in 9-inch cake pan. Bake at
350 F for 25 minutes. Cool. Cut into squares.

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Yield: 6 Servings

1/4 c brown sugar
1/4 c dijon mustard
1/8 c soy sauce
6 centercut pork loin chops
8 oz butter
1 finely carrot,Chopped
1 stalk celery,chopped fine
1/2 md onion,chopped fine
1 T fresh ginger,Grated
2 sprigs fresh thyme
1 T shallots,Minced
1 T garlic,Minced
1 bay leaf
3 black peppercorns
3/4 c port wine
1 lb fresh cherries,stems and
-pits rem,oved
1 habanero chile,stems and
-seeds rem,oved, minced
3 c rich pork (or chicken stock)
2 T cornstarch
1 T water
1 salt and pepper,To Taste

Combine the brown sugar, mustard and soy sauce and mix well. Spread
the mixture evenly over the chops and marinate, covered, in the
refrigerator for 4 to 5 hours.

Melt 1 ounce of butter in a non-reactive pan and saute the carrot,
celery, onion, ginger, thyme, shallots, garlic, bay leaf, and
peppercorns until the onion turns golden brown. Add the port wine,
heat and reduce until thick.

Add the cherries and the Habanero and cook until all the juices are
extracted from the cherries. Add the stock, bring to a boil, then
reduce the heat and simmer for 45 minutes.

Remove from the heat and strain through a very fine seive, pressing
with a kitchen spoon to extract all the juices.

Return the strained liquid to a pan over low heat and whip in the
remaining butter, 1 ounce at a time. Dissolve the cornstarch in the
water and add it to the sauce. Heat and stir until the sauce thickens
enough to coat the back of a spoon. Season the sauce with salt and
pepper to taste. Keep the sauce warm.

Grill the pork chops to desired doneness and serve with the sauce
ladled over them.

Heat Scale: Medium

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Unique Baby Gifts In the UK

Yield: 4 Servings

4 center-cut pork chops,1
-inch thic,k.
1 kosher salt,To Taste
1 fresh black pepper,Cracked

CINNAMONAPPLE RELISH ===========
1 sm red bell pepper,diced
1 sm onion,diced
4 granny smith apples,peeled
-and soa,ked in lemon water
2 T fresh ginger (or chopt)
-Grated
2 T brown sugar
1/4 t red pepper flakes
1 T curry powder (madras?)
1/2 t turmeric
1 cinnamon stick
5 whole cloves
2 bay leaves
1 1/2 c apple juice
1 c apple cider vinegar
1 c almonds,Toasted
1 T cornstarch
1 1/2 T water

Season pork chops with salt and pepper. Sear on both sides in a hot
pan over medium-high heat until golden brown. Remove and place on a
baking sheet. Place in a 375 degree oven for 8 minutes. Remove from
oven. Spoon cinnamon-apple relish on a serving platter and arrange
chops on top. CINNAMON-APPLE RELISH: (Also delicious with grilled
quail, chicken or venison sausage.)

Coat a large skillet with vegetable oil spray and place over medium
heat; add bell pepper and onion and saute until softened. Add apples,
ginger, brown sugar, pepper flakes, curry powder, turmeric, cinnamon
stick, cloves and bay leaves; continue to saute until they release
their aroma. Add apple juice and vinegar and bring to a boil. Add
almonds.

Dissolve cornstarch in water and stir into mixture; simmer and let
reduce for 20 minutes. Use as directed above.

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Yield: 4 Servings

4 pork center loin chops –
3/4 thick,trimmed
2 T dijon mustard — country
1 style
2 T chutney
1 T balsamic vinegar
1 T olive oil
2 cloves garlic –,Peeled
1/2 t fresh rosemary leaves –
1 chopped
1/4 c beer

1.Place chops in glass baking dish. In food processor or blender,
combine mustard, chutney, vinegar, oil, garlic, and rosemary; process
until smooth. Stir in beer; pour over chops. Turn chops several
times to coat well with marinade; let stand, covered, at room
temperature 30 minutes, turning once or twice.

2.Meanwhile heat broiler.

3.Remove chops from marinade, reserving marinade; place on rack in
broiler pan. Broil chops, 3 to 4 inches from heat source, 5 to 6
minutes on each side until browned and meat is no longer pink near
bone, brushing with any remaining marinade when chops are turned.

4.Transfer chops to serving platter and serve.

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Yield: 4 Servings

1 cn (7-oz) ortega green,Diced
-chiles
2 T olive oil
1 T chili powder
1 t cumin,Ground
1 t garlic,Minced
4 (8-oz. ea) pork chops
1 pineapple salsa (recipe
-below)

In bowl, combine 1/4 cup chiles, oil, chili powder, cumin and garlic.

Rub onto both sides of pork chops. Cover: chill at least 1 hour.

Grill or broil cooked pork chops for 6 to 8 minutes per side or until
done. Serve with Pineapple Salsa.

PINEAPPLE SALSA: In small bowl, combine remaining chiles, 1 (8-oz.)
can crushed pineapple, drained; 1/2 cup EACH diced red pepper and
chopped green onions; 2 tablespoons chopped cilantro or parsley; and
1 teaspoon lemon juice.

Let stand 1 hour to blend flavors.

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