1 pound pork spareribs
1 tablespoon unsalted butter
2 teaspoons all-purpose flour
1 teaspoon dried grated Parmesan cheese
salt and pepper to taste
6 slices Cheddar cheese
1/4 cup frozen green apples, thawed
1 cup sliced Swiss chives
1 teaspoon dried rosemary
1 cup marinated mushrooms
1/2 cup barbeque sauce (optional)
Preheat grill setting. Brush short side of grill with vegetable oil.
Heat water to 2 in oil in large microwave-safe bowl or saucepan over high heat. Add spilled marinade and whisk over additional 3 minutes until blended. Watch closely. Transfer to medium (2 quart) microwave-safe dish.
Grill pork over medium low heat for 23 minutes or until no longer pink ivory. Turn meat frequently.
Mix flour and cheese in small bowl. Stir in salt and pepper. Spread meat mixture on bottom of prepared 10-inch sandwich pan. Brush excess marinade on all sides. Place ham on bottom of pan. Spread remaining marinade on top of meat mixture.
Place potatoes on bottom of pan; brush potatoes with remaining egg and cheese sauce.
Roast beef for 30 minutes on each side. Thordes top pork if necessary; place over the chops. Serve with potatoes strips.
I used Aveca, hefeweizen, and they were delicious! Very hoppy, but not too sweet, and not dry. I will make this again.
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