Danny’s Thick Cut Buckeye Rib Chops with grilled Raspberry grilled Asparagus June 19 2012
4- 1 ¼ inch Pork Chicago Rib Chops
1 bunch Asparagus
Raspberry Balsamic Vinegar
1 cup Feta Cheese
1 Beef Stake Tomato
1 tbsp chopped basil
Get your seasoning ready by mixing the ingredients well. Rub the pork chops with olive oil and rub with the Buckeye Seasoning. Put the on a foil sheet on top of a cookie sheet, leave at room temp. In a large bowl mix asparagus with a light coat of Sunflower Oil and the Raspberry Balsamic Vinegar. Lay the asparagus on a foil sheet. In a small bowl mix a cup of feta cheese with a chopped tomato and a tbsp of basil. Get your grill going at a medium heat. Bring out your chops and asparagus. Put your pork chops on after it preheats for 10 minutes. Grill for 20-25 minutes turning minimally. As the chop are cooking, you can utilize the top shelf on your grill (or simply a less hot spot on the bottom shelf) by putting the asparagus on the foil there. Keep turning the asparagus with tongs. The last 5 minutes add the feta cheese mixture. Enjoy!