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Pork Chops, Peppers & Onions

BluesnBBQBluesnBBQ Posts: 615
edited 12:06PM in EggHead Forum
All of my classmates loved the pork chops I brought for dinner last night. The typical reaction was, "Did you MAKE these! This is great!"[p]I haven't used my grill wok much, but after using it for the peppers and onions last night, I'm going to start using it much more. I cut up three bell peppers (one green, one yellow and one red) and two onions. I tossed them with a little olive oil and adobo, and put them in the fridge when the pork chops were grilling.[p]When the chops were done, I put them in a foil pan and covered them. I put the wok in the grill for a few minutes to heat up, and added the vegetables. I cooked them in two batches. I left the daisy wheel and and bottom vent open. The second batch cooked much quicker. [p]I put the vegetables in the same foil tray with the pork chops. By that time, there was some juice in the bottom of the tray. I put the chops on topf of the vegetables. I wish I had a digital camera with me - the chops really looked nice on that bed of red, green and yellow. And they tasted even better!

Comments

  • Smokin' ToddSmokin' Todd Posts: 1,104
    BluesnBBQ,[p]Sounds great! Make sure the dogs get the bones![p]ST
  • BluesnBBQBluesnBBQ Posts: 615
    Smokin' Todd,[p]These were boneless, but my dog did get some of the juice on her food. She finished her dinner in seconds!
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