Broiled Pork Chops And Vegetables Recipe
Ingredients
| Cooking oil | 3 Tablespoon | |
| Dry red wine | 3 Tablespoon | |
| Green onion | 1 Tablespoon, finley chopped | |
| Honey | 1 Tablespoon | |
| Dried oregano | 3/4 Teaspoon, crushed | |
| Dried basil | 3/4 Teaspoon, crushed | |
| Garlic powder | 1/8 Teaspoon | |
| Pepper | 1 Dash | |
| 4 pork loin chops, cut 1 to 1 1/4 inches thick (about 1 3/4 pounds total) | ||
| Mushrooms | 12 Large | |
| Tomatoes | 2 Medium, halved | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
Combine oil, red wine, green onion, honey, oregano, basil, garlic powder, and pepper; set aside.
Trim chops of excess fat. Place chops on the rack of an unheated broiler pan. Broil chops 3 to 4 inches from heat about 12 minutes; brush with wine mixture. Turn chops. Arrange mushrooms and tomato halves on broiling rack around the chops.
Continue broiling for 10 to 12 minutes more or till chops are almost done, brushing chops and mushrooms with wine mixture. Sprinkle Parmesan cheese atop tomatoes. Broil about 2 minutes more.
Place chops on a platter; surround with mushrooms and tomato halves.
Trim chops of excess fat. Place chops on the rack of an unheated broiler pan. Broil chops 3 to 4 inches from heat about 12 minutes; brush with wine mixture. Turn chops. Arrange mushrooms and tomato halves on broiling rack around the chops.
Continue broiling for 10 to 12 minutes more or till chops are almost done, brushing chops and mushrooms with wine mixture. Sprinkle Parmesan cheese atop tomatoes. Broil about 2 minutes more.
Place chops on a platter; surround with mushrooms and tomato halves.
Chef
