TUESDAYS TASTE(DINNER N DRINKS)

DRINK-1oz. Ciroc(berry), 1oz. Cointreau, 4oz. Lemonade, Splash of Grenadine

MEAL

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
2 tablespoons vermouth
1/4 teaspoon salt
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

PREPARATION:

  1. 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.
  2. To make salad, combine cabbage, zucchini, fennel, 1 tablespoon reserved herbs, vinegar and oil in salad bowl.
  3. 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.

 

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