Just got back from my first cruise and had a great time, but had a hankering for one of my favorites. So here is how I did it.
Nice looking bone in Pork Chops, pressed in some Montreal Steak and into the fridge for a few hours.
Fresh not frozen Pierogi's from a long time maker in Roselle Park NJ, this one was Potato and Mushroom, some bacon, garlic diced up along with half an onion
Everything ready for the grill work, two slices of bacon diced up and some Baby Bella Shrooms and butter
Chops coated with a little EVOO, and on the OTG. Stubbs and one nice hunk of Applewood. Here they are about to be pulled
Bacon done first for the flavor and fat and pulled and put aside, then the onions and shrooms on, when they are just about done diced garlic in and the bacon put back on. Then a TBSP of butter and the Pierogi's on for a few minutes to brown lightly.
On the plate, I think you will like it
