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October 2018

Barbecue Recipes

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Curry Butter Great Chefs

Curry Butter Great Chefs Recipe
1/4 lb Butter, unsalted 2 ea Ginger, thin slices, chopped 1 lg Shallot, chopped 1 sm Garlic, cl...

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Grilled Iowa Pork Chops Dijonnaise Recipe

Grilled Iowa Pork Chops Dijonnaise recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Grilled Iowa Pork Chops Dijonnaise recipe  PDF


2 tb Dijon Mustard
1 ts Dry mustard
1 ts Salt
1/2 ts Pepper, freshly ground
4 To 6 Iowa chops
3 tb Butter

2 tb Softened butter
1 tb Finely chopped parsley
1 tb Finely chopped chives
1/2 ts Lemon juice
Salt and pepper This is a pork chop recipe that will just melt in your mouth. It does too. Amazing... S.C. From a collection that was tried in the test kitchens at Hatfield Quality Meats. . Make a paste of the mustards, salt, and pepper and 2 tablespoons butter. Rub this paste into the chops. Grill the chops over a very hot charcoal fire for 4 to 6 minutes on each side. Place each chop in tin foil and brush with the herb butter. Wrap each chop and place on grill for 10 minutes. Brush chops with herb butter and serve. This recipe originated in the Pig Out cookbook by produced by the Junior League of Waterloo Cedar Falls, Iowa. Posted by Stephen Ceideberg October 5 1992.

Grilled Iowa Pork Chops Dijonnaise recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
510 people have voted
Last Reviewed on 2018-10-22



Monday, Oct 22 2018 Download & Print Grilled Iowa Pork Chops Dijonnaise recipe  PDF   Barbecue recipes RSS   New

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Peppy Panini
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1 8 inch focaccia (Italian Flat bread) 6 T Light garden vegetable cream Cheese, divided 1 Tomato, thinly sliced 1/2 Green bell pepper, thinly Sliced 24 Slices pepperoni 2 Thin slices red onion, Separated 3/4 c Shredded provolone cheese Heat oven to 350 degrees. Slice forcaccia in half horizontally. Spread each half with 3 T cream cheese. Layer one half with tomato, bell pepper, pepperoni and cheese. Cover with remaining bread half. Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges. ...

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