Your Life A to Z Recipe: Saturday, January 17th, 2015: Double Cut Pork Chop with Brussels sprout salad and New Years Cobb Salad by Chef Eddie Matney

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Double Cut Pork Chop with Brussels Sprout Salad

4 double cut pork chops
1 cup cranberry juice
¼ cup rum
1 tsp. baking soda

Procedure

1.    Combine all of the above and mix well.
2.    Marinate for 3 to 5 hours.
3.    Season with salt and pepper to taste and grill.
4.    Finish chop in a 400-degree oven for 10 minutes.
5.    Remove chop from pan and swirl in 2 Tbls. butter.
6.    Serve with chop.


New Year’s Cobb Salad

4 –6oz. boneless, skinless chicken breast
1 Tbls. olive oil
1 tsp. chipotle adobo sauce
1 tsp.granulated garlic
Juice from 1 lime
Salt and pepper to taste..

Procedure

1.    Combine all of the above in a bowl and mix well.
2.    Grill until chicken is cooked through

Salad

1 head romaine lettuce
1 head iceberg lettuce
3 tomatoes (chopped)
2 cups grilled corn
1 cup Feta cheese
1-cup avocado
1-cup garbanzo beans
½ red onion (sliced)
1-cup cucumber
Cup radish (sliced)
1-cup turkey bacon
   

 Salad Dressing

½ cup olive oil
½ cup Dijon mustard
Juice from 2 lemons
2 TBLS. Cilantro (chopped)
1 tsp. cumin
2 Tbls. Honey
Salt and pepper to taste

Procedure

1.    Combine all of the above in a bowl and mix well.
2.    Pour over the top of the salad and enjoy.