I served these pork chops at a Valentine's banquet to 80 people this weekend. Everyone raved about them! I used bone in (t-bone pork chop)slightly over 1 inch thick. My butcher cut the pocket for me. Instead of parsley I used basil pesto. Sesoned with olive oil, sea salt and fresh cracked pepper. Grilled over charcoal for about 5 mintues per side. The chops were not quite done, so we put some back on the grill and some in the oven at 450 F for a few mintues. To get them done. I served with a spinach strawberry salad, parmesan herb risotto and coconut cake. Awesome dinner!
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I served these pork chops at a Valentine's banquet to 80 people this weekend. Everyone raved...