| | Directions | | Cut each pluot in half, twisting to break apart, and then remove the pit. Cut asparagus into 4 to 5 inch pieces and do the same with the scallions. Cut peppers in half, remove core-seeds, place inside down and flatten (using your hand). Spray non-stick grill spray on the grill. Light grill and maintain temperature at approximately 350 degrees. Apply salt and pepper to pork chops. Spray asparagus and scallions with non-stick spray and place on grill together with the peppers and tomatoes. Mix water and sugar; coat pluots and place on grill cut side down. Cook vegetables for 15 - 18 minutes or until done, turning as necessary (e.g., when char appears on peppers). Turn the pluots every 5 minutes and recoat with sugar solution (turning a minimum of 2 times). On separate grill area cook the pork chops, turning after 7 1/2 minutes - cook to internal temperature of 160 degrees. All food should finish cooking at approximately the same time. Pluots can be served with ice-cream or heavy cream, if so desired. Egg noodles can also be easily added to this recipe. |
|
|
| Ingredients | | - |  | 4 each bone in - pork chops, half inch thickness |
| - | | 3 each pluots (whole) |
| - | | 1/2 pound asparagus |
| - | | 2 each yellow pepper |
| - | | 2 each red pepper |
| - | | 2 bunches scallions |
| - | | 8 each campari tomatoes |
| - | | 2 tablespoons cane sugar |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon black pepper |
| - | | non-stick grill spray and regular non-stick spray (PAM) |
| - | | 1 tablespoon water |
| |
| |
