Thursday, August 11, 2016

BBQ Pork Chop with Rice and a Summer Salad

A great dinner was had by me:  A grilled thick cut pork chop with a sweet BBQ glaze and pineapple, A medley of rice with fresh parsley, and a great summer salad.
The salad is great summer treat.

The Salad

Mandarin Oranges
Sweet Red Pepper


Juice from the Mandarin Oranges
A dollop of Mango Preserves
A splash of Vermouth
Chopped Cilantro
Finely diced Hot Red Thai Pepper

I make the dressing ahead and let it steep for about an hour at room temperature before tossing it with the salad elements.  It allows the alcohol to both dissipate and temper the heat of the Thai Pepper.  Still has a zing and lots of great crunch and juicy sweetness.  It is like the perfect compliment to anything BBQ'ed, too.

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