1 pound chopped cooked crabmeat
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon salt
4 skewers boneless chicken
1 teaspoon dried thyme
1/4 teaspoon dried basil
1 (15 ounce) can whole peeled and diced tomatoes, with liquid
2 tablespoons white wine
2 tablespoons lemon juice
1 tablespoon honey
1 cup pearl wine vinegar
1 cup water
In a small bowl, combine crabmeat, olive oil, garlic, salt, chicken, thyme and basil. Mix thoroughly, then transfer to a medium bowl. Stir in tomatoes, white wine and lemon juice. Mix thoroughly, then transfer to a medium bowl. Garnish with honey and vinegar.
Prepare an outdoor grill for high heat, and lightly oil grate.
Heat olive oil in a large skillet over medium heat. Add chops, and saute until golden brown. Transfer to a large skillet; stir over medium heat for 3 minutes. Add chicken and tomato mixture; cook for 6 to 7 minutes, stirring occasionally. Transfer to stockpot. Sprinkle with lemon juice and cook, stirring occasionally, for 2 minutes. Add water and continue cooking, stirring occasionally, until sauce thickens.
Bring a large pot of lightly salted water to a boil. Add steamed beef and stir to coat. Reduce heat to low; simmer for about 3 minutes. Drain steamed beef and stir in parsley and thyme.
Return steamed beef and chops to stockpot. Add water and bring to a boil. With a knife, cut each piece of meat into 1/4-inch strips. Reserve about 1 teaspoon of the sliced meat for garnish.
Bring a large pot of water to a boil. Add steamed chops and cook for 5 minutes, stirring occasionally. Transfer to stockpot. Add parsley and thyme with remaining sliced meat. Simmer over medium heat, stirring occasionally until steamed. Garnish with reserved meat.