Name: Slow And Low Pork Chops
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

1. Confession should generally me made to an individual. There are exceptions, of course - as, for example when a sin has been against a whole group. But normally confession to all the church is not required to restore one to fellowship with the whole congregation. 2. If the sin has been against a fellow Christian, it is to that person that we must make confession (cf. Mt. 5:23-24). The rule of thumb is, the confession should not exceed the range of commission. 3. If the sin is not against a person, and if it is such that we need to confess it and gain spiritual counsel and support, we must go to a mature Christian. This cannot be stressed enough! An immature Christian should not be expected to carry such burdens. Moreover, confession to the immature may provide a temptation to gossip. Along this line, those whom we would confide in must be people of prayer. 4. The confession must be concrete, not amorphous. This is not to suggest, however, that all the lurid details be shared. One sins in confession if his recounting becomes voyeurism. 5. Confessing sins to one another is not a law, but a divinely given help and is to be practiced only as God directs.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
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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