Mike Coffman
TVWBB Olympian
2 boneless butterflied pork chops put in brine for 24 hours. Brine recipe was from HERE.
Removed the chops from the brine and air dried. Chops were then seasoned with Penzeys Pork Chop
rub then coated with chives and onion cream cheese. Then a layer of portabella mushrooms was
put on the pork chops.
Chops were then wrapped in applewood bacon and seasoned with Penzeys Pork Chop rub.
Halved a large butternut squash and then steamed in the microwave for 8 minutes.
Squash was then stuffed with Uncle Ben’s 90 second Sante Fe rice mixture. This is based on
Larry Wolfe’s recipe which he used zucchini and crookneck squash.
The only ones I could find were way too small for a filling.
Squash was then wrapped in applewood bacon and seasoned with Penzeys BBQ of the Americas.
Chops and squash onto the Performer indirect with a chunk of hickory.
Chops and squash off the Performer. Bacon didn’t hold too well on the squash, but it served its purpose.
Here’s your plate!
Very delicious and filling meal! Chops were moist and tender and I pulled them off the grill
at 138 internal and rested them about 15 minutes before eating. The brine added a great flavor
to the chops. Squash was very flavorful and the rice was excellent. And no we did not eat all that bacon.
Plenty of it left over for the next few breakfasts.
Thanks for looking!
Removed the chops from the brine and air dried. Chops were then seasoned with Penzeys Pork Chop
rub then coated with chives and onion cream cheese. Then a layer of portabella mushrooms was
put on the pork chops.
Chops were then wrapped in applewood bacon and seasoned with Penzeys Pork Chop rub.
Halved a large butternut squash and then steamed in the microwave for 8 minutes.
Squash was then stuffed with Uncle Ben’s 90 second Sante Fe rice mixture. This is based on
Larry Wolfe’s recipe which he used zucchini and crookneck squash.
The only ones I could find were way too small for a filling.
Squash was then wrapped in applewood bacon and seasoned with Penzeys BBQ of the Americas.
Chops and squash onto the Performer indirect with a chunk of hickory.
Chops and squash off the Performer. Bacon didn’t hold too well on the squash, but it served its purpose.
Here’s your plate!
Very delicious and filling meal! Chops were moist and tender and I pulled them off the grill
at 138 internal and rested them about 15 minutes before eating. The brine added a great flavor
to the chops. Squash was very flavorful and the rice was excellent. And no we did not eat all that bacon.
Plenty of it left over for the next few breakfasts.
Thanks for looking!
