Thursday, December 9, 2010

New Video Recipes

Grilled Pork Loin Chop
with Pumpkin Apple Pecan Chutney

I just love entering cooking contests because it motivates me to write and try new recipes.  Winning is always nice too, but I feel like I grow a little more each time I hit that "submit entry" button.  I've only been doing it six months, and I've discovered so much about myself and my cooking.  It's really been worth the effort and the few extra pounds I've had to burn off! 
Today I'm going to start posting my Lea & Perrins recipes.  I entered the "Shine at Dinnertime" challenge and didn't win, but I walked away with four new recipes and four more video experiences.  I really learned a lot from the six finalists that were chosen, and you can bet that from here on out, you'll be seeing a higher level of video tech-savviness from yours truly.  Here's the first entry:

Grilled Pork Loin Chops with Pumpkin Apple Pecan (PAP) Chutney

1 lb. Boneless Pork Loin Chops
1/2 cup Lea & Perrins Worcestershire Sauce, plus 1/2 tbsp.
1/4 cup Agave Nectar
1/2 cup Spicy Brown Mustard
1 tbsp. black pepper, plus 1/4 tsp.
1 1/4 tsp. salt
2 Gala Apples, peeled, cored, and chopped
1/2 cup chopped pecans
1/2 cup canned plain Pumpkin
1 tsp. Pumpkin Pie Spice

In a large, sealable, plastic bag, combine pork chops, 1/2 cup Worcestershire sauce, agave nectar, mustard, 1 tbsp. pepper and 1 tsp. salt. Seal the bag, mix all ingredients together, and place in the refrigerator to marinate for at least one hour.
Spray a grill pan or grill with cooking spray and heat on high heat. Remove the chops from the bag and grill for about 8 minutes on each side. Remove the chops from the heat, wrap in tin foil and let sit for about 10 minutes.

In a medium saucepan, combine apples, pecans, pumpkin, 1/2 tbsp. Worcestershire Sauce, 1/4 tsp. each salt and pepper and 1 tsp. pumpkin pie spice. Cook on low to medium heat for about 15 minutes, stirring occasionally until apples are soft.

To serve: Plate chops as desired, place chutney on top of chops and serve immediately.

No comments:

Post a Comment