DRINK-1oz. Ciroc(berry), 1oz. Cointreau, 4oz. Lemonade, Splash of Grenadine
Herbed Pork Chops w/ Salad
|1||tablespoon minced fresh parsley|
|1||tablespoon minced fresh rosemary|
|1||tablespoon minced fresh sage leaves|
|1||tablespoon minced fresh thyme leaves|
|4||boneless pork loin chops, fat removed, about 3/4 inch thick|
|Black pepper to taste|
|1‑3/4||cups shredded cabbage|
|1‑1/4||cups zucchini slices, cut in half|
|1||cup sliced fresh fennel|
|3||tablespoons basil vinegar or red wine vinegar|
|1||teaspoon olive oil|
|3||cups hot cooked bulgur wheat|
- Combine parsley, rosemary, sage and thyme in small bowl; remove and reserve 1 tablespoonful for salad. Brush pork chops with vermouth; rub both sides with remaining herbs and sprinkle with salt and pepper.
- To make salad, combine cabbage, zucchini, fennel, 1 tablespoon reserved herbs, vinegar and oil in salad bowl.
- Grill pork chops on covered grill over medium coals 8 to 10 minutes or until pork is juicy and barely pink in center, turning once. Serve with salad and bulgur wheat.