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  1. #1
    Join Date
    Aug 2010
    USA, Michigan

    Default Grilled Pork chops With a Textural The Duxell Sauce!

    Grilled pork chops with a herb marinade.

    And my first Mushroom Duxelle sauce. With Green bean casserole left overs.
    And home made left over biscuits.

    The Duxell Sauce ( sorry bout the texture, it just didn't get smooth in the food procc and I probably used the wrong blade. It still knocked you're socks off for taste )

    Sauce prep

    The pork chop prep. The Marinade is half cup red wine, 4 garlic cloves crushed, 1 small onion small diced, 1 taragon sprig, 1 rosemary sprig, 5 tablespoons of plain olive oil. Marinaded for 6 hours.

    Resting until the gril got hot.

    On the grill 10 minutes later.

    Putting the Holy Grail of bbq on the chops the "Grill marks )

    Turned out nice.

    Plated and ate. Nothing left.
    I didn't claw my way up the food chain just to eat vegetables

  2. #2
    Join Date
    May 2010
    Acampo California (Lodi area)


    I see the top of a Bell Pepper, but don't see any in the Duxelle or the marinade. Where did it go?

    Looks great by the way.
    I am in shape. Round is a shape.
    I LOVE vegetarians! They come in Chicken, Pork, and Beef flavors!

  3. #3
    Join Date
    Jul 2010
    Savannah, Ga


    Nice looking chops and I sure would enjoy eating that.

  4. #4
    Join Date
    Jan 2008


    Looks great Derek. Now if we could get you to throw the chops on a fire .......

    I think that when making Duxelles, one would usually use the chopping blade and work them into a near paste.

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