Meat dishes

Entree

Recipe for a very outside cooking dish, best from bbq but also great from griddle.

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Recipe from France for 4 persons, suitable for on or with a bbq dish, for christmas and other holidays.

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Ingredients

Marinade
1/4 cup oliveoil
1 tbsp lemon juice
4 cloves garlic, minced

4 pork chops, about 1/4 inch thick or 8 thin ones
2 tbsp oliveoil
2 cloves garlic, minced
2 tbsp fresh oregano, chopped
2 tbsp fresh thyme, chopped
1 tbsp fresh parsley, chopped

Garlic Mash
3 mediurm potatoes, cubed
2 cloves garlic, roasted
2 tbsp cream
1 tbsp oliveoil
1 tsp parsley
salt and pepper to taste

Grilled Vegetables
1 pnd 'root' vegetables, harder vegetables like carrot, broccoli, zucchini, celery stalks, etc.
2 cloves garlic, minced\
1/2 tsp rosemary
1 tbsp oliveoil

Preparation

Combine all ingredients for marinade in a ziploc bag and marinate chops for a few hours. Before use pat dry.

Preheat oven at 180C/380F and prepare bbq or griddle. Grill chops until done, keep warm.

Saute garlic until golden take of heat, stir in herbs and keep warm.

For Mash, cook potatoes until done in salted water. Drain, except for about 1 inch of wat, add garlic, cream, oil and parsley. Mash until a smooth consistancy, bring to taste with salt and pepper.

For grilled vegetables, mix oil with garlic and rosemary, brush vegetables with this oil and grill on bbq or griddle until done.

To serve, layer chops on mash with vegetables and drizzle with garlic herb mixture.

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