These pork chops have very fresh taste. The addition of a slice of Brie cheese just gilds the lily.
| 6-3/4" thick pork chops | 1 tsp. season salt |
| 1/4 cup FRESH LEMON JUICE, (Please don't use that bottled stuff. Did you know that you can clean the rust off your car with this stuff.) |
1 tsp. dried basil |
| 2 Tbls. salad or olive oil | Salt and pepper to taste |
| 2 Tbls. grated onion | Brie Cheese |
| 3 cloves garlic, minced |
Combine all ingredients except the chops and the brie in either a flat dish or a freezer zip-loc bag. Mix to blend. Add chops and coat well. Marinate, chilled for two hours. Grill chops for to an internal temperature of 170 degrees; turn often and baste (see note). Check pork; it should not be pink. (I know that fish can be eaten raw, but I draw the line at pork!) These could be stuffed with the same mixture used in the "Stuffed Steak" recipe.
NOTE: Any marinade that is to be used as a basting agent when grilling should be cooked to the boiling point, cooled, and then used as a baste. You have raw meat juices in this and you do not want to add that to a cooked piece of meat. Eat Safe!
To serve, place a slice of brie, trimmed or not, on each pork chop. Garnish with lemon wedges, slices of avocado and little grape tomatoes.