I know it has been a rwhile (no, not a typo or mispell. Family Guy reference) since my last concoction, but I made something for Mother's day that had to be shared. Following is the ingredient list.

Updated!

Revek's Maple Dijon Pork

Ingredients

Pork & Marinade

• Pork - whichever cut you like. Can be chop, butterfly chop, roast. I used the huge honken simili chops from costco. My father got 2 packs. 8 pieces in each. That was 16 lbs of meat. Each one of these mini roasts weighed roughly 1 lb each.
• 1/2 cup maple syrup
• 1/2 cup old fashion Dijon mustard (with the seeds)
• 1/4 cup sesame oil
• juice from 1 lemon (KEEP IT FRESH! Use a real lemon ya lazy bum!)
• rind from same lemon Helpful hint: Rind it before you squeeze it. Hmm. That almost sounds kinky
• 4 cloves of minced garlic
• 2 sprigs of fresh rosemary chopped
• 1/4 tsp of each salt and pepper

Sauces

Porc Sauce

• 1 cup white wine
• 1/4 cup maple syrup
• 1/4 cup old fashion Dijon mustard (with the seeds)
• juice from 1 lemon
• rind from same lemon
• 2 cloves of minced garlic
• 2 sprigs of fresh rosemary chopped
• 1 tbs corn starch
• 1/4 tsp of each salt and peper

Brie Sauce

• 1/2 cup whipping cream (35%) Note: For those who are more health conscious, yes, you can use 15%. wuss
• 1 point of Brie, rind removed and cubed (for Q-Bert: you cube the rind-removed Brie. dumb-ass. Feel free to eat the rind. It is edible. Just don't put it in the sauce.)
• 1/2 tsp cardamom, preferably seeds
• salt & peper to taste

Sides

• 4 sweet potatoes - sliced lengthwise into 1/2 inch sticks
• 2 portobello mushrooms - sliced
• 4 shallots - minced
• olive oil
• broccoli

Preparing the Pork

Le Marinade

In a mixing bowl, or large measuring cup, combine the maple syrup, mustard, lemon juice, lemon rind, sesame oil, garlic, rosemary, salt and pepper. Layout the pork chops in a deep dish, or place them in a large self sealing plastic bag. Pour the marinade over the meat, while ensuring that all of the meat gets covered. If using the deep dish, pour enough of the marinade to cover the bottom, and then lay the meat. Pour the rest of the marinade over the meat. If using a plastic bag, place the meat inside, and pour the marinade over (Q-Bert: This means pouring the marinade over the meat). Seal the bag, then slosh everything around until the meat is well covered (Q-Bert: If you have large quantities of the marinade on the counter and floor, and your cats are dining on raw pork, then you did not seal the bag properly, or did not read the instructions on how to seal a Ziploc bag properly.. Please follow this link for a demonstration. Place the Pork in the fridge and let set for a minimum of 3 - 5 hours. For the marinade to be most effective, leave in the fridge for 12 to 24 hours.

Cooking

If you are cooking very thick pieces (3 inch+), preheat the BBQ to high. Sear the meat on all sides, and then lower the BBQ to 350. Let cook for at least 10 minutes per side. You can also use a meat thermometer to ensure that the center is at the proper temperature. For pork chops, standard cooking times apply. Usually 3 minutes per side. It is not recommended to use the marinade for basting, as it contains raw meat juice. At the beginning of cooking it does not matter, as it will cook with the meat. But if you brush some on just before taking the meat off the grill, well... Let's let Q-Bert experiment with that. If you want to baste the meat during cooking, then reserve some of the marinade before applying it to the meat during the marinating process.

For the vegetables, preheat the oven to 425. Lay out the sweet potatoes, Portobello mushrooms and challots on a baking dish. Sprinkle with olive oil. Cook in the oven for at least 20 minutes or when potatoes are tender to a fork.

Cut the broccoli up into bite size pieces, and steam them for approx 3 minutes.

Maple Dijon Sauce

In a sauce pan, combine the wine, maple syrup, Dijon mustard, lemon juice and rind, garlic and rosemary. Bring to a gentle boil over medium to medium high heat and let reduce to about half (10 - 15 min). In a small bowl, dilute the corn starch in a bit of warm water, then add to sauce. Bring to boil and stir constantly until sauce thickens. Remove from heat.

Brie Sauce

In a small sauce pan, bring cream to a very gentle boil. While stirring constantly, add Brie and cardamom. Keep stiring until completly melted. Add salt and peper to taste. Remove from heat.