Prepare a wood or charcoal fire and let it burn down to embers. Brush the pork chops with olive oil and season with salt and pepper. Grill for 3 minutes on each side (for medium rare). Brush with Maple Glaze and serve with Blue Corn Sweet Potato Taco. Yield: 8 servings. MAPLE GLAZE: In a saucepan combine maple syrup and horseradish, bring to a boil, reduce heat and simmer for 10 minutes. Stirring every 30 seconds. Strain through a chinoise or a fine strainer. Put back in saucepan and add ancho powder. Cook over low heat until mixture thickens. RED ONION MARMALADE: In a large saucepan over medium heat, melt the butter and sweat the onions for 3 minutes. Add the vinegar, cassis, grenadine, and wine and reduce until the liquid has almost entirely evaporated and the onions are glazed. Add the cilantro and season with salt and pepper to taste. Yield: about 3 cups Recipe by: CHEF DU JOUR SHOW#DJ 9280 - BOBBY FLAY, JACK MCDAVID
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|Serving Size: 1 Serving (3147g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3429 (59%)|
|Amt Per Serving||% DV|
|Total Fat 381g||508 %|
|Saturated Fat 183g||915 %|
|Monounsaturated Fat 130.2g|
|Polyunsanturated Fat 31.2g|
|Cholesterol 1648mg||507 %|
|Sodium 1367.6mg||47 %|
|Potassium 7205.2mg||190 %|
|Total Carbohydrate 185.6g||55 %|
|Dietary Fiber 8.1g||33 %|
|Sugars, other 177.5g|
|Protein 336.4g||481 %|
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Calories per serving: 5837
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