As expected, the grill lights right up and melts the snow off as it preheats.
With nothing in the kitchen working this is what I walk out to…a grill covered in snow.
Found out last Sunday that our microwave was broke so we ordered a new one on Monday. Tuesday discovered that the refrigerator is on the fritz so we have to order a new refrigerator on Friday. Tonight I come home to make pork chops recipe that I have been really wanting to make and see that the oven will not preheat. ?
Now I need to “grillprovise” to prepare our dinner.
Facing an unusual amount of snow and cold weather for November what’s a good old Midwest girl suppose to do?I fire up the old MHP and let the snow melt off while I figure out how to transform my oven recipe into a recipe I can prepare on our grill. ?
I figure with a little grill knowledge I can turn most any recipe into one I can put on the grill! So, Italian Breaded Pork Chops with a side of Grilled Squash to the rescue….dinner has been saved!
Preheat grill to 325˚ F (medium-low). Preheat grill with lid down.
In a small bowl, beat together the eggs and milk. In a separate bowl, mix the bread crumbs, parmesan cheese, and parsley.
Heat the olive oil in a large skillet over medium heat. Stir in the garlic and cook until lightly browned. Remove the garlic, reserving for other uses.
Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet and brown for 5 minutes on each side. You can do this on your stove or on your grill side burner.
Place the skillet and pork chops on your preheated grill, close the lid and grill for approximately 25 minutes (to an internal temperature of 145˚ F).