Sweet and Spicy Honey Grilled Pork Chops with Vegetable Stir Fry

Makes 4 servings

jennifer

ingredients

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

1
Preheat oven to 350°. Place chiles and 2 garlic cloves in small baking dish. Spoon 1 T olive oil over and turn to coat. Roast until chilis and garlic are very soft, turning once - about 40 minutes. Cool then puree in food processor.
2
Whisk puree, 4 T olive oil, dijon, honey, sesmae oil, rosemary, and lemon peel in medium bowl to blend. Place chops in 13x9x2 glass baking dish. Pour marinade over chops and turn to coat. Cover and refrigerate 1 hour, turning occasionally.
3
Cook asparagus in medium pot of boiling salted water until crisp-tender, abuot 1 minute. Drain. Transfer asparagus to bowl of ice water, cool and drain.
4
Prpare grill or preheat broiler. Remove pork chops from marinade. Sprinkle with salt and pepper. Grill or broil chops until no longer pink in center, about 5 minutes per side. Transfer pork chops to platter. Tent with foil to keep warm while preparing vegetables.
5
Heat remaining 2 T oil in heavy skillet over medium high heat. Add minced garlic; sauté until golden, about 1 minute. Add zucchini, yellow squash, and red bell pepper; sauté until asparagus is heated through, about 1 minute longer. Season to taste with salt and pepper. Arrange vegetables around pork and serve.