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Asparagus & Sweet Red Belle Pepper with Thyme Infused Butter

3 or 4 TBS Butter

2 or 3 Fingers Thick of Fresh Thyme, Tied in a Bundle (You can use a thin sprig to tie the rest together, or unbleached natural string).

1 Pound Thin Asparagus, Snap off End & Break each piece in half.

1 Medium Sweet Red Belle Pepper, Julienned

1 Medium Lemon, Zest & Juice

1 Medium Lime, Zest & Juice

Salt & Pepper to taste

Dash of Nutmeg

Place Butter and Thyme in a large heavy skillet on a low temp. Slowly melt the Butter. Stir around allowing Thyme to infuse the Butter for a

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Pretzel Crusted Pork Chop Stuffed with Cranberry & Dates

(SERIOUSLY, THIS IS A LOT EASIER TO MAKE THAN IT SEEMS!!!)

2 Boneless Center Cut Pork Chops, 2″ Thick, Slit with a Pocket for Stuffing (I had just over one pound of meat).

1 Egg

1 to 2 TBS Spicy Brown Mustard

1 TBS Garlic, Fine Chopped

1/4 TSP Nutmeg

Salt & Pepper to Taste

1/4 Cup Autumn Maple Red Ale

1 Cup Milk

1 Cup Flour

1 to 1 1/2 Cups Pretzel Crumbs (Fine Crush Pretzels in a Zip Bag)

 

STUFFING

In a large bowl mix together well the following;

1/2 Cup Dates, Fine Chopped

1/2 Cup

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