Subj : BH&G 2131
To   : ALL
From : DAVE DRUM
Date : Thu Mar 18 2021 13:01:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Chop & Potato Dinner
 Categories: Pork, Potatoes, Vegetables, Herbs
      Yield: 4 Servings
 
      8    Whole tiny new potatoes;
           - halved
      1 md Red onion; thin sliced, in
           - rings
      4    Boneless pork loin chops;
           - 3/4" thick
           Salt & freshly ground
           - pepper
      1 md Red bell pepper; in thin,
           - bite-size strips
      2 md Carrots; peeled, in
           - bite-sized strips
           +=OR=+
      1 md Rutabaga; peeled, in
           - bite-sized strips
    1/2 c  Chicken broth
    1/2 ts Dry mustard
    1/4 ts Dried thyme; crushed
 
  For each serving, place one-fourth of the potatoes on a
  piece of 18x12-inch heavy-duty foil. Place one-eighth of
  the onion on the potatoes. Place pork chop on top of the
  onion. Sprinkle with salt and pepper. Top with one-eighth
  of the onion slices and one-fourth of the sweet pepper and
  carrots.
  
  Combine broth, mustard, and thyme in a bowl. Drizzle 2
  tablespoons of the broth mixture over each pork chop.
  Bring up 2 opposite edges of foil; seal with a double
  fold. Fold remaining ends to completely enclose mixture,
  leaving space for steam to build.
  
  Grill foil packets on the rack of an uncovered grill
  directly over medium heat for 30 to 35 minutes or until
  are tender, turning packets twice.
  
  Makes 4 servings.
  
  Better Homes & Gardens | July 2014
  
  MM Format by Dave Drum - 15 July 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "You were sizzling, like sausages in a frying pan." -- Kristina Adams
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