 |
|
Lavender, Thyme and Rosemary Grilled Pork Chops
|
Ingredients:
1/2 tsp. lavender flowers, minced
2 tsp. fresh thyme leaves, minced
1 tsp. rosemary leaves, minced
4 pork chops, 1/2" thick
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup water, dry vermouth or dry white wine
Preparation:
Combine minced herbs, then rub each chop with 1 teaspoon of the mixture, firmly pressing it into the flesh. Set the chops aside, covered loosely with waxed paper or plastic wrap, for an hour or two before grilling.
Prepare a wood or charcoal fire in a barbecue or fireplace. When coals are medium hot, place chops on grill. Cook 4 to 5 minutes on one side, then turn and cook another 3 to 4 minutes on the other side, or until the juices run clear when the chops are pierced with the tip of a sharp knife.
Note: The sparingly used lavender lends a mysterious, faintly smoky background to the more familiar thyme and rosemary. Many homes in Haute Provence have fireplaces in either the kitchen, the dining room or the living room that are used for cooking grillades of pork, lamb or fish. The meal is served directly from the fireplace to the dinner table. There is the double pleasure of smelling the aroma of the herbs during cooking, then tasting the flavors.
Yield: 4 servings We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Classic Cooking With Pork: Over 100 Luscious Ways to Prepare the Other White Meat
Model: 1550138766
Author: Philippe Molle
(1997)
Key Porter Books
Westport, CT 06880-2157
Fax: 800-565-6034
Email: service@fireflybooks.com
| 
)
