Smoked Pork Chops
Twice Baked Potatoes
Spring Lettuce Mix
Dressing of Choice
Preheat grill to medium high heat. Oil grill grate to prevent sticking.
Cut any excess fat off smoked pork chops that you don’t want. Press twice baked potatoes down so that they are the same thickness – no more than 1 inch thick. Loosely wrap twice baked potatoes in aluminum foil.
Place wrapped twice baked potatoes on indirect heat section of grill.
Place smoked pork chops on direct heat section on covered grill to create grill marks. Turn chops after 4 minutes. Spread orange marmalade on the up side of the pork chop (it will carmelize and warm the last few minutes of grilling).
Smoked pork chops have to be brought up to 145 degrees internal temp to ensure that there is no bacteria on them. After 3 to 4 more minutes, check internal temp with meat thermometer.
Wash Spring lettuce mix – remove excess water.
Remove chops and potatoes from grill. Plate and serve immediately with Spring lettuce mix and dressing.
Serves as many or as few as you want
From prep to table 15 to 20 minutes max