Pork Chop and Pineapple Pie, cooked in the coals

Here's a great recipe that can be made while other things are cooking in the WSM. Very tasty.


Pork Chop and Pineapple Pie

Recipe courtesy Paula Deen

1 boneless pork chop per person
1 slice red onion per person
1 slice green bell pepper per person
2 canned pineapple slices per person
1 tablespoon teriyaki sauce per person
1 tablespoon margarine or butter per person
Salt and pepper

For each serving, lay a pork chop on a large square of heavy-duty aluminum foil. Top each chop with the onion, green pepper, and pineapple slices. Drizzle with the teriyaki sauce. Top with the margarine and sprinkle generously with salt and pepper. Wrap tightly in the foil, rolling ends to completely seal the package. Freeze or refrigerate.

When ready to eat, place packages directly in coals for 15 to 20 minutes. Check to see if the pork chop is cooked through; rewrap and cook a little longer, if necessary.

Keri C, still smokin' on Tulsa Time

Thanks Keri.

That one is right on the top of my 'recipes to try next' list. Can hardly wait to try it.

We do a similar thing with pork spareribs only only not individually wrapped, and we add vinegar to give them a sweet & sour zing. In fact we had them for dinner last night. Fortunately there are left overs tonight!

Dave

I just made these Sat on my gasser, turned out great. I definetely will make them again.

When I saw the topic I thought is was an actual "pie". Sounds great and I definitely try, especially for camping, but I must admit I was a little disappointed that there is no pastry involved.