Recipes #4.2-6.2: Stuffed pork chops, and two sides!

I made a whole meal from this year's book, all of it grilled together:

1. Pork chops stuffed with bacon and smoked gouda
2. Grilled potatoes and onions
3. sesame asparagus

First, thinly slice two medium potatoes and half an onion per diner.  Spray a square of tinfoil with PAM.  Put the potatoes and onion on the tinfoil then spray another piece of tinfoil and put it on top.  Fold up the edges to make a packet.  Grill 30 minutes indirect, turning once halfway through.

Next you get THICK bone-in pork chops:  2-2 1/2 inches thick.  With a sharp knife make a pocket all the way to the bone -- like a piece of pita bread.  Then you mix up some shredded smoked gouda, some crumbled up bacon, some chopped green onion, and some cilantro.  Stuff that in the pocket and seal it shut with toothpicks.  Grill it over hot coals for about 8-9 minutes per side.

Finally, 4-5 spears of fresh asparagus per diner.  Mix up some sesame oil, some soy sauce, brown sugar and garlic (My one rule of cooking: "There's no such thing as too much garlic.")  Put the soy-sesame stuff and the asparagus in a big ziplock bag and turn it over and over to make sure they are all well coated.  Then grill the asparagus with the pork chops, turn it all at the same time.

MY GOSH IT WAS GOOD!  So far we have liked EVERYTHING in this book!