Pork Chops on the BBQ.
4 one inch thick butterfly pork chops (trim the fat off)
1 1/2 cups of beef broth (heated)
2 tbsp. rosemary (crushed)
1/2 lb. of fresh mushrooms (sliced lengthwise)
Pepper to taste
Make 4 pockets of aluminum foil (I use double thickness) and lay one chop on each. Add rosemary to broth and let steep for about 10 minutes. Spoon 3 tablespoons of broth over the pork chop and layer sliced mushrooms on top. Add pepper, close foil pocket so that there is enough room for steam
but make sure it is tightly sealed. Put on top shelf of BBQ and cook for 1.5 hours.
1 1/2 cups of beef broth (heated)
2 tbsp. rosemary (crushed)
1/2 lb. of fresh mushrooms (sliced lengthwise)
Pepper to taste
Make 4 pockets of aluminum foil (I use double thickness) and lay one chop on each. Add rosemary to broth and let steep for about 10 minutes. Spoon 3 tablespoons of broth over the pork chop and layer sliced mushrooms on top. Add pepper, close foil pocket so that there is enough room for steam
but make sure it is tightly sealed. Put on top shelf of BBQ and cook for 1.5 hours.
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