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Ingredients
- 4 x one inch thick butterfly pork chops (trim the fat off)
- 1Â 1/2 c. of beef broth (heated)
- 2 Tbsp. rosemary (crushed)
- 1/2 lb of fresh mushrooms (sliced lengthwise)
- Â Â Pepper to taste
Directions
- Make 4 pockets of aluminum foil (double thickness is good) and lay one chop on each. Add in rosemary to broth and let steep for about 10 min. Spoon 3 Tbsp. of broth over the pork chop and layer sliced mushrooms on top. Add in pepper, close foil pocket so which there is sufficient room for steam but make sure it is tightly sealed. Put on top shelf of BBQ and cook for 1.5 hrs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 586g | |
| Calories 95 | |
| Calories from Fat 22 | 23% |
| Total Fat 2.54g | 3% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1188mg | 50% |
| Potassium 957mg | 27% |
| Total Carbs 11.59g | 3% |
| Dietary Fiber 5.0g | 17% |
| Sugars 3.63g | 2% |
| Protein 11.22g | 18% |
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