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Hickory Smoked Mexican Pork Chops, Grilled Asparagus, Green Onions

This week I was thinking south of the border, not that that is anything new. I went down to the Mexican market to look around and see what they had good on sale. If you have never been to a Mexican market it is an experience. Everything is a bit different; first there is the way to loud Fiesta music, just makes your feet want to do their own thing. I’ll tell ya, a few times I have let them go to…Patti just gets back and watches. Most of the markets around here have a deli set up with a place to sit and eat when you come in the door. There is a lot of good stuff at good prices… we go sometimes just for lunch.

I really enjoy the way they marinate the meats and chicken, with either a dry or wet marinade, both are good. They cut the meat different, too. You never find a 2 inch steak of any kind. They cut everything thin, 1/4 – 3/8 of an inch. This also makes for a short cooking time. The regular prices are always good but unbelievable on sale. The pork chops I found for tonight were only six dollars and change. I don’t remember how many pounds, but it was a grill load. And it’s very good eating, when “Crash Test Dummies “come over they always load up.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to your taste. Take it and run with it….


Ingredients: For Grill
Pork Chops
Bunch of Green Onions
2 Bunches Asparagus
Ingredients: Champagne Cheese Sauce
1/2 cup half and half
1 pound Velveeta cheese, cubed
1/4 cup blue cheese
1 bottle good champagne
2 tablespoons minced garlic
2 teaspoons black pepper


1. Directions:
2. Clean the asparagus and give it a little spray of olive oil. I also sprinkled a little steak seasoning on them. You want to put these on first because they will take the longest to cook.
3. I let them go about 10 minutes on low heat, turning every 5 minutes. Then, I added the green onions doing the same for another 10 minutes. I pulled the asparagus and covered it to keep it warm and put the frozen fried potatoes in the oven and meat on the grill.
4. Directions: Patti’s Champagne Cheese Sauce
5. In a saucepan, melt cheese with the half and half. Open wine to check for freshness, taste to verify. Stir sauce until blended. Sample wine for bubble content, if it’s ok, add 1 cup to sauce. Add seasonings to sauce. Stir to blend, sample wine and continue to stir until you and the sauce are smooth and bubbly…
6. Preparing Grill: Medium Low Direct Heat
7. Preheat your grill to medium low heat (300). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this.
8. Note: you can add your hickory directly to the grill or you can use foil smoke packets.
9. Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)
Credit: Foodista

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