Best Grilled Cheese-crust Chops
(Grilled Lamb or pork chops)
6 chops, about 3/4" thick
1/2 c. grated Romano cheese
4 T. soft butter
1 tsp. minced garlic
1 tsp. oregano
dash pepper
1/2 tsp. salt
Broil chops 5-6 " from medium coals, 6-8 minutes. Turn and broil 4-5 minutes, or to desired doneness. Blend remaining ingredients. Turn chops over, spread butter mixture on top of hot chops, allow to remain on grill until cheese melts, forming a "crust" on top of meat. Serves 6. (Remember, the pork takes longer to cook than the lamb chops.)
Variation:
3/4 c. grated Cheddar cheese
4-5 strips bacon, fried, drained, crumbled
1 1/2 tsp. minced fresh Greek oregano
2 green onions, finely chopped
2/3 stick butter, softened
Mix all ingredients together in small bowl using a wooden spoon. Make sure butter is evenly incorporated throughout. Follow directions as above. (You could also omit the oregano and green onions, and substitute finely chopped green chilies for a Southwestern twist...)
6 chops, about 3/4" thick
1/2 c. grated Romano cheese
4 T. soft butter
1 tsp. minced garlic
1 tsp. oregano
dash pepper
1/2 tsp. salt
Broil chops 5-6 " from medium coals, 6-8 minutes. Turn and broil 4-5 minutes, or to desired doneness. Blend remaining ingredients. Turn chops over, spread butter mixture on top of hot chops, allow to remain on grill until cheese melts, forming a "crust" on top of meat. Serves 6. (Remember, the pork takes longer to cook than the lamb chops.)
Variation:
3/4 c. grated Cheddar cheese
4-5 strips bacon, fried, drained, crumbled
1 1/2 tsp. minced fresh Greek oregano
2 green onions, finely chopped
2/3 stick butter, softened
Mix all ingredients together in small bowl using a wooden spoon. Make sure butter is evenly incorporated throughout. Follow directions as above. (You could also omit the oregano and green onions, and substitute finely chopped green chilies for a Southwestern twist...)
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