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4 servings, 1/4 recipe (350 g) each
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Pork chops can be brushed with dressing mixture and refrigerated overnight before grilling as directed.
To ensure your pork is done but not overcooked, grill until just a hint of pink remains (160°F). Transfer to plate, cover with foil. Let stand 5 min. before serving.
For a restaurant touch, add grill marks to your grilled meat. Just place the food diagonally across the hot oiled barbecue grates and cook until meat is done. For a special touch, rotate the food a quarter turn halfway through the grilling time on each side to create criss-crossed grill marks.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Not bad at all. I thought it was ok but my husband loved it. I used basmati rice (just used the normal measurements for rice and chicken stock that I would if I was making it on the stove) and it worked. I had a heck of a time with the foil though and because of that I'm not sure I'd make it again on the BBQ. I'd do it on the stove before I'd do it on the 'cue again.