Slow and low pork chops
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Pork chops |
| ½ | pounds | Feta cheese |
| 1 | cup | Au jus gravy |
| 1 | teaspoon | Garlic clove; minced |
| 1 | teaspoon | Fresh basil; chopped |
| 1 | teaspoon | Fresh basil; chopped |
| ½ | teaspoon | Fresh oregano; chopped |
| 1 | large | Lemon; juiced |
| 1 | ounce | Brandy |
| Salt and pepper | ||
Directions
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. 1½ 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
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