Chef's Corner - Rosemary Marinated Pork Chops
By: Nicholas Capriola
Updated: December 9, 2011
Rosemary Marinated Pork Chops with a Peach Rhubarb Chutney
20 6-7 oz Pork Chops
12 Cloves of Garlic - Chopped
2 Cups of Olive Oil
4 Sprigs of Rosemary - Leaves pulled for Sprig
Combine the Olive oil, chopped garlic and Rosemary in a 4" full size pan - Put all the chops into the marinade and put in the cooler for 2-4 hours
Sauce
2 small diced red onions
6 chopped cloves of garlic
1 cup of soy sauce
4 cups of bbq sauce
4 cups of chopped rhubarb
4 T Olive oil
2 cups of brown sugar
1/2 cup Dijon mustard
4 cups of peach preserves
2 cups of chicken stocks
In a stock pot saute the red onion and garlic in the olive oil. Then, add the brown sugar and saute for 2 minutes. Then, add all other ingredients and cook for 5 minutes.
20 6-7 oz Pork Chops
12 Cloves of Garlic - Chopped
2 Cups of Olive Oil
4 Sprigs of Rosemary - Leaves pulled for Sprig
Combine the Olive oil, chopped garlic and Rosemary in a 4" full size pan - Put all the chops into the marinade and put in the cooler for 2-4 hours
Sauce
2 small diced red onions
6 chopped cloves of garlic
1 cup of soy sauce
4 cups of bbq sauce
4 cups of chopped rhubarb
4 T Olive oil
2 cups of brown sugar
1/2 cup Dijon mustard
4 cups of peach preserves
2 cups of chicken stocks
In a stock pot saute the red onion and garlic in the olive oil. Then, add the brown sugar and saute for 2 minutes. Then, add all other ingredients and cook for 5 minutes.
