Sunday, February 17, 2008

Lunch Delight

I have prepared a quick lunch: a combination of green salad with thousand island dressing, chops in hickory sauce and sweet corn soup.

Chops in Hickory Sauce
For the chops, just boil until tender (about 1 hour) in a large pan:

1 kilo port chops (about 8 slices)
1 sprite, 8 oz.
¼ cup barbeque sauce
¼ cup hickory barbeque sauce
1 head red onion, sliced
8 cloves garlic, crushed
freshly cracked pepper
brown sugar
salt to taste

Garnish with fresh oregano and chopped chives.


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