04-21-2005, 02:29 PM
1 (8 ounce) pork chop
4 ounces vegetable medley
2 ounces achiote powder
1 ounce Dijon mustard
8 ounces olive oil
4 ounces honey
2 quarts demi-glace
7 ounces maple syrup
In a bowl, whip achiote powder, mustard, olive oil and honey to create a rub. Rub pork chop well with achiote rub. Mark off on grill and finish in oven until at least 155 degrees F.
In a separate bowl, mix demi-glace and syrup; heat.
Serve pork chop on demi sauce.
4 ounces vegetable medley
2 ounces achiote powder
1 ounce Dijon mustard
8 ounces olive oil
4 ounces honey
2 quarts demi-glace
7 ounces maple syrup
In a bowl, whip achiote powder, mustard, olive oil and honey to create a rub. Rub pork chop well with achiote rub. Mark off on grill and finish in oven until at least 155 degrees F.
In a separate bowl, mix demi-glace and syrup; heat.
Serve pork chop on demi sauce.