July 2010 – Nola Cuisine – musical-grandhotel.com

Ingredients

• 4 Southern Peaches (must be very ripe) halved and pitted
• 2 Tbsp Brown Sugar
• 2 Tbsp Steen’s Pure Cane Syrup
• 2 tsp Creole Seasoning
• 1 tsp Kosher Salt
• 1 Roasted Red Pepper
• 1/2 of a large Vidalia Onion, cut into 1/2″ slices and rubbed with olive oil
• 4 Grilled Southern Peaches (see above)
• 1 Roasted Red Pepper, sliced (see above)
• 1/2 Grilled Vidalia Onion, chopped (see above)
• 2 tsp Steen’s Pure Cane Syrup
• 3 Tbsp Fresh Basil, chopped
• Kosher Salt and freshly ground black pepper to taste
• 4 Bone in, thick cut Pork Chops
• 1 Recipe Seasoning Mix (see below)
• 1 Recipe Apricot Glaze (see below)
• 3 Tbsp Apricot Preserves
• 1 Tbsp Steen’s Pure Cane Syrup
• 1 Tbsp Creole Mustard