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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