On Sun, 30 Jul 2017 05:46:19 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, July 29, 2017 at 8:33:12 PM UTC-4, U.S. Janet B. wrote:
>> I tried out a new recipe for grilled thick pork chops. They were
>> outstanding. It's the first time in several years that I have eaten a
>> whole pork chop. I served them with wide buttered noodles that were
>> dressed with minced parsley, freshly ground pepper and garlic. The
>> side was just-picked green and yellow bush beans.
>> Here's the recipe for the pork chops.
>> CHINESE BARBECUED PORK CHOPS
>> 6 Pork chops
>> TIPSY MARINADE:
>> 3 TB Barbecue sauce (tomato
>> -based)
>> 3 TB Sugar
>> 2 TB Dry sherry, gin, whiskey,
>> -brandy or rum
>> 3 TB Dark soy sauce or 2 TB
>> -oyster sauce
>> 1/2 tsp. Five spice powder
>> 1/2 tsp. Salt
>> 1 Garlic clove, mashed.
>>
>> Mix all the marinade ingredients together and pour
>> over pork chops. I marinated them for 8 hours. I drained the
>> marinade and boiled it for about 15 minutes and then basted the
>> grilling chops occasionally with the marinade. Serve 4-6.
>> Janet US
>
>Sounds good. I ran some garlic, parsley, cilantro, and a little
>extra-virgin olive oil through the food processor. Divided it in
>half. One half got lemon juice, cumin, and a little cayenne (chermoula).
>The other half got red-wine vinegar, a dash of oregano, black
>pepper and a couple of grilled, peeled, seeded, and very finely minced
>home-grown jalapenos (chimichurri).
>
>Grilled a chuck steak and sweet corn. I had my stake with chimichurri
>and he had his with a sampling of both it and the chermoula.
>
>Caesar salad preceded the main event, while the grill preheated.
>
>I'll probably grill some chicken soon, and have it with the
>chermoula. I was also thinking about lamb-burgers (maybe just
>beef for me, since I don't like lamb, although if I mix in the
>chimichurri before grilling, that'll probably disguise the flavor).
>My husband likes lamb, and usually gets it only when we go out to
>eat.
>
>
>Cindy Hamilton

It's about time for me to do something with the herbs and hot peppers.
Are you successful growing cilantro? I'm not. It gets too hot here,
too fast and the cilantro bolts.
Are you freezing the chermoula/chimichurri?
Janet US