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Ingredients

  • 6 New York pork chops (boneless, top loin, 1 1/2-inches thick)
  • 8 ounces apricot jam
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 tablespoon brown sugar
  • 2 tablespoons worchestershire
  • 1 onions (large, sliced)
  • 2 cloves garlic (minced)
  • 2 bay leaves
  • 1 teaspoon black pepper (coarsely ground)
  • 1 tablespoon curry powder
  • 1/2 teaspoon fresh ginger root (grated)
  • 3 tablespoons tomato sauce
  • 3 tablespoons brandy
  • 1 pound lentils
  • 1 tablespoon butter
  • 2 cloves garlic (crushed)
  • 1/4 cup green onions (diced)
  • 1/2 cup red bell pepper (diced)
  • cilantro (to tasted)
  • salt (to taste)
  • pepper (to taste)

Directions

  1. Combine all ingredients except pork and Lentil Compote. Marinate pork, refrigerated, in mixture 24 hours. Remove pork from marinade and discard marinade. Grill pork over medium-hot coals 12-16 minutes, turning once until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
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