the recipe was found in a magazine
but i took a few liberties with it.
not unusual, if you know me.
i seasoned the chops and squeezed
juice of half a lemon, and a sprig of
fresh rosemary on top.
into the fridge for 24 hours
before the hubs grilled them .. low and slow.
meanwhile, i made a sauce using
ripe figs, rosemary, honey, hoisin, & H2O.
in a small sauce pan bring to a simmer
then reduce by 1/3. turn off the heat
and wait for the chops to be plated
alongside steamed green beans,
thin and tender.
if i say so myself.
and i just did.