| Grilled
Pork Chops with
Blue
Cheese and Sage Pepper
Cedar
Rock Gourmet Peppers Recipe
Ingredients:
1
cup Dry Vermouth
1 3/4 cups Heavy Cream
3
oz. crumbled Bleu Cheese (Roquefort ,or Stilton)
1 tablespoon Cedar Rock Sage Pepper
Method:
1.
For the sauce: Bring 1 cup dry vermouth to a boil in a saucepan
over medium high heat. Boil until reduce by half, about 7
minutes. Add 1 3/4 cups heavy cream and return to a boil.
Reduce sauce by one-third, about 15 minutes. Remove from heat,
whisk in 3 oz. crumbled bleu cheese (Roquefort ,or Stilton)
and 1 tablespoon Cedar Rock Sage Pepper. Cover and keep warm.
2.
Heat grill to medium high. Brush 4-6 loin
pork chops (1” thick) and season liberally with salt
and pepper. Grill until just cooked through, about 8 minutes
per side.
3.
To serve: spoon sauce onto plate and place chops on top of
sauce. Garnish with chopped parsley.
Other
Great Relcipes:
Anytime
Chicken Wings with Ginger Pepper
Blue
Cheese Pepper Puffs
Crème
Anglaise with Lavender Pepper
Grilled
Lamb Chops with Rosemary Pepper*
Grilled
Pork Chops with Blue Cheese and Sage Pepper
Roasted
Pumpkin Seeds with Oregano Pepper
|
