Fiery Grilled Buffalo-Style Chops and Vegetables

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Fiery Grilled Buffalo-Style Chops and Vegetables."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/fiery-grilled-buffalo-style-chops-and-vegetables-recipe.htm>  22 November 2008.

Fiery Grilled Buffalo-Style Chops and Vegetables Photo
Fiery Grilled Buffalo-Style Chops and Vegetables
Yield: Makes 4 servings
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Ingredients:
Zesty Blue Cheese Butter (recipe follows)

4
medium baking potatoes, unpeeled

Vegetable oil

4
(3/4-inch-thick) boneless pork loin chops (about 4 ounces each)

2
medium red bell peppers, cut into halves and seeded

1/3
cup butter or margarine

1/3
cup hot pepper sauce

Prepared coleslaw (optional)



Preparation:
1.
Prepare Zesty Blue Cheese Butter up to 2 days in advance; refrigerate.

2.
Preheat oven to 375°F. Pierce each potato several times with fork. Pat potatoes dry with paper towels; rub skins with oil. Bake 1 hour or until just fork-tender. While hot, cut potatoes lengthwise in half. Cool to room temperature.

3.
Prepare grill for direct cooking.

4.
Place pork chops, bell peppers and potatoes in large resealable food storage bag. Melt butter in small saucepan over low heat. Stir in pepper sauce; pour over chops, bell peppers and potatoes. Seal bag tightly; turn to coat. Marinate at room temperature no more than 15 minutes, turning once.

5.
Place chops and vegetables on grid, reserving marinade in small saucepan. Grill, uncovered, over medium coals 5 minutes. Turn chops and vegetables and baste once with reserved marinade; discard any remaining marinade. Cook 5 minutes more or until pork is barely pink in center. (Do not overcook.)

6.
Serve chops and vegetables with slices of Zesty Blue Cheese Butter.





This recipe appears in: Pork