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INGREDIENTS

• 4 pork chops , 1 1/2 to 2 inches thick
• 2 cloves garlic, minced or pressed
• 1 tablespoon crushed whole coriander seeds
• 1 teaspoon fresh coarse ground black pepper
• 1 teaspoon brown sugar
• 3 tablespoons soy sauce
• 4halved peaches, peeled,pitted
• lemon juice
• 1 tablespoon melted butter
• chopped parsley

DIRECTIONS

1. Brush fresh peaches with lemon to prevent darkening and keep refrigerated.
2. Combine garlic, coriander, pepper, brown sugar and soy sauce.
3. Place chops on shallow rimmed plate or pan and brush both sides with the mixture.
4. Cover and marinate at least 30 min (can be refrigerated overnight).
5. Grill chops over moderately hot coals, preferrably in a covered BBQ for 10-12 min per side, or until cooked thru.
6. 5 minutes before chops are done, place peach halves on grill, brush with butter.
7. Top each chop with one peach half, sprinkle with chopped parsley and serve.

INGREDIENTS

• 1 lb jimmy dean mild sausage(any pork sausage)
• 2 teaspoons minced garlic
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 1/4 teaspoon ground pepper
• 1/4 teaspoon seasoning salt
• 1/4 teaspoon basil
• 1 (14ounce)canready-to-serve chicken broth
• 1/4 cup half-and-half
• 1 (12ounce)can pillsbury refrigerated buttermilk biscuits

DIRECTIONS

1. Bake biscuits according to directions on can.
2. In a large skillet, fry crumbled up sausage til done and no longer pinkish.
3. Drain sausage, (do not wipe pan clean) add sausage back into pan.
4. Add 2 teaspoons minced garlic and simmer on low heat while making the gravy.
5. In a medium sauce pan on medium heat melt butter and add flour, pepper, seasoning salt and basil.
6. Slowly add can chicken broth and half and half.
7. Bring to a boil while stirring to thicken gravy.
8. Add sausage to gravy mixture.
9. Simmer 5 minutes.
10. Serve over biscuits.

INGREDIENTS

• 50 g butter
• 75 g caster sugar
• 1 teaspoon cracked black peppercorns
• 1 (450g)can pineapple rings, halved into semi circles
• 375 g ready rolled shortcrust puff pastry
• baily ice cream, to serve

DIRECTIONS

1. Preheat the oven to 200 degrees cenrigrade.
2. Heat the butter over a medium-high heat in a 24cm skillet.
3. Add the sugar and cook for 3-4 minutes, stirring occasionally, until caramel coloured.
4. Toss in the peppercorns then, using a fork or tongs to pick them up, gently lay the pineapple rings in the pan- be very careful as the caramel is very hot.
5. Open out the pastry and cut roughly into a 28cm circle.
6. Place the pastry on top of the pan and roughly tuck in the edges, using a fork.
7. Bakefor 25 minutes until the pastry is risen and deep golden.
8. Remove the tart from the oven, leave to rest for 5 minutes, then place a large pan on top.
9. Invert the tart onto the plate, slice and serve with icecream.

INGREDIENTS

• 4 lamb loin chops
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons crushed peppercorns
• 1 teaspoon Dijon mustard
• 1/4 teaspoon thyme
• 1 clove garlic, minced

DIRECTIONS

1. Combine all ingredients and marinate at least 1/2 hour.
2. Broil or grill to desired doneness.

INGREDIENTS

• 3 cups white lily self-rising flour
• 3/4 teaspoongarlic pepper seasoning
• 1 cup sour cream
• 2/3 cup milk
• 1/4 cup butter, melted

DIRECTIONS

1. Preheat oven to 450 degrees.
2. In large bowl, stir together all ingredients to form a ball.
3. On lightly floured surface, lightly knead dough about 5 times.