SWEET AND SPICY HONEY-GRILLED PORK CHOPS WITH ASPARAGUS, BELL PEPPERS, AND ZUCCHINI STIR-FRY

SWEET AND SPICY HONEY-GRILLED PORK CHOPS WITH ASPARAGUS, BELL PEPPERS, AND ZUCCHINI STIR-FRY image

Categories Pork

Yield 4 servings

Number Of Ingredients 15

2 large jalapeno chiles, stemmed
2 large garlic cloves, peeled
7 tablespoons olive oil
1/4 soy sauce
2 tablespoons dijon mustard
1 tablespoon honey
1 tablespoon oriental sesame oil
1 tablespoon chopped fresh rosemary
2 teaspoons grated lemon peel
4 7 to 8 ounce pork loin chops, about 1/2 inch thick
10 asparagus spears, trimmed, cut into 1 1/2 inch pieces
3 large garlic cloves, minced
1 medium zucchini, halved length wise, cut crosswise into 1/4 inch thick diagonal slices
1 yellow summer squash, halved length wise, cut crosswise into 1/4 thick diagonal slices
1 small red bell pepper, seeded cut into strips

Steps:

Preheat oven to 350 degrees. Place chilies and 2 garlic cloves in small baking dish. Spoon 1 tablespoon olive oil over, turn to coat. Roast until chilies and garlic are very soft, turning once about 45 minutes. Cool. Puree mixture in processor. Whisk puree, 4 tablespoons olive oil, soy sauce, dijon mustard, honey, oriental sesame oil, rosemary and lemon peel in medium bowl to blend. Place pork chops in 13x9x2 inch glass baking dish. Pour marinade over pork chops and turn to coat. Cover and refrigerate 1 hour, turning occasionally. Cook asparagus in medium pot of boiling salted water until crisp-tender about 1 minute. Drain. Transfer asparagus to bowl of ice water, cool, drain Prepare barbecue (medium-high heat) or preheat broiler. Remove pork chops from marinade. Grill or broil pork chops until no longer pink in center about 5 minutes per side. Transfer pork chops to platter. Tent foil to keep warm while preparing vegetables. Heat remaining 2 tablespoons oil in heavy large skillet over medium high heat. Add minced garlic, saute until golden. Add zucchini, yellow squash and re bell pepper, saute until vegetables are crisp-tender about 2 minutes. Add asparagus, saute until asparagus is heated through about 1 minute longer. Season to taste with slat and pepper.Arrange vegetables around pork and serve.