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Meats, Dairy Greek Barbecue ma, Barbman1 4 servings

INGREDIENTS

1 1/2 lb Pork chops
1/2 lb Feta cheese
1 c Au jus gravy
1 ts Garlic clove; minced
1 ts Fresh basil; chopped
1 ts Fresh basil; chopped
1/2 ts Fresh oregano; chopped
1 lg Lemon; juiced
1 oz Brandy
Salt and pepper

INSTRUCTIONS

Combine feta, garlic, and the herbs in a medium size mixing bowl, set
aside.
Marinate the chops in the brandy, lemon juice, salt & pepper. Split pork
chops lengthwise on the flat side, forming a pocket. Stuff cheese mixture
into pocket, wrap chops in aluminum foil and cook over low heat on the
grill (approx. 1 1/2 hours) turning frequently. When chops are fork-tender,
remove from foil and place on grill to desired color. Serve on platter
topped with natural stock and a couple grilled scallions.
NOTES : These chops get their name from the cooking process made famous in
the South. We will use their techniques but add a few Greek curiosities.
Recipe by: Mike Armintrout
Converted by MM_Buster v2.0l.

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