Daddy Hinkle's Southwest Pork Chops w/ Portobello Mushrooms

Pork Chops w/Portobello Mushroom Topping

Daddy Hinkle's Southwest Pork Chops With Portobello Mushroom Topping

4 Sterling Silver center-cut loin chops, 1 1/2 inch thick
1/4 c. Daddy Hinkle's Instant Meat Marinade Southwest (liquid)
3 Tbsp. Daddy Hinkle's Meat Marinade Southwest (dry)

Place 1/4 c. Daddy Hinkle's liquid marinade in bowl.
Coat each chop and remove.
Sprinkle meat with Daddy Hinkle's dry seasoning and cover evenly.
Grill chops over medium-hot fire for 12-15 minutes, turning once.
When internal temperature reaches 160 degrees F, remove and let rest 5 minutes before cutting.

Portobello Mushroom Topping

2 Portobello mushrooms, sliced
1 green bell pepper, sliced
1/2 c. cherry tomatoes, halved
1 med. sweet yellow onion
1/4 c. cilantro, chopped
2 cloves garlic, finely chopped
1/4 c. Daddy Hinkle's Southwest (liquid)
1 1/2 Tbsp. Daddy Hinkle's Southwest (dry)
1/4 c. olive oil

Combine all ingredients in a mixing bowl (except dry marinade) and allow to marinate 10 minutes.
Grill until tender in a saute pan, sprinkle vegetables with dry marinade and stir.
Serve over pork chops.