Big Machines and Stuffed Chops

Last night we had these fantastic stuffed pork chops for dinner. But I have to tell that a I am a bit of a ding-a-ling and I forget to turn off the propane on our grill on occasion. So, these pork chops started off on the grill and had to be finished under the broiler. Oops!

I was worried they wouldn't come out right but actually they were just about perfect! Whew! I didn't want to have to toss them out.

Earlier in the day the roofing supply guys came out with this huge truck and loaded the tiles onto the roof. It was pretty cool to watch the whole thing going down (going up is more like it)!

The truck has this huge crane on it with a conveyor belt and the guy on the ground just tosses stuff onto it one piece at a time and away it goes.



Then the guy at the top unloads and stacks everything up neatly.



I know they thought I was just a little nutty out there snapping photos!



Now on to the chops! For this recipe I used:

6 1 inch thick boneless pork chops
1/4 cup olive oil
3 cloves chopped garlic
juice from 1 lemon
1 tsp dried rosemary
1 tsp dried marjoram
1 tbsp chopped fresh basil
salt and cracked pepper
1 red pepper thinly sliced
1 small zucchini thinly sliced
1 8 oz container feta cheese



Whisk together the olive oil, lemon juice, garlic, herbs, salt and pepper.



Cut chops 3/4 of the way through, open each one and brush with oil/herb mixture.



Layer the zucchini, peppers, and feta and close up tightly.



Brush any remaining oil over each side of the chops and place on a medium high grill until done.



I served these beauties up with some garden fresh green beans. Boy, were they ever moist and full of fabulous flavor!

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(Look Suzi I remembered!)