| 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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