Hickory Smoked Mexican Pork Chops, Grilled Asparagus, Green Onions

Photo by: Ken & Patti Fisher

Hickory Smoked Mexican Pork Chops, Grilled Asparagus, Green Onions

Food Ingredients:
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

Recipe preparation:
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.)

Recipe source: Foodista recipe