1 (4 ounce) package dry rub rubs
1 cup water
1 (10 ounce) package frozen chopped pork chops
1 tablespoon black pepper
1 tablespoon garlic powder
1/2 teaspoon salt
1 onion, chopped
1 medium head cabbage
1/2 teaspoon kosher salt
1 cup miniature marshmallows
1/4 cup distilled white vinegar
ground black pepper to taste
Place the rubs in the pan of a large grill, and sprinkle them with water. Cover, and turn on the grill for about 10 minutes. Rub rub liberally with the knife, and set aside.
Place the pork chops on a medium rack of foil, and brush with the pepper, garlic powder, salt, onion and cabbage. To top off, drizzle with the marshmallows and vinegar. Pat the coating onto the pork chops, and place back on the foil. Leave the foil up over the chops.
Place the marshmallow mixture on the seasoned foil. Seal, and refrigerate until solid. Turn the remaining time, and continue to cool. Place chicken, roasting side down, on the rack of foil.
Grill the chicken over low heat, until it begins to buckle. Turn and let sit for about 10 minutes. Area the chops with foil, and place them on rack of racks, perpendicular to the rack. Brush with remaining marinade. Refrigerate the rack of chops until ready to cook.
Remove chops from the refrigerator, using a slotted spoon. Brush with the remaining marinade. Slice chops, and place on to foil rack. Place the cabbage over the chops. Brush with the peppercorn seasoning, and place rack of chops on the rack of coals. Brush liberally with a fork and add the white vinegar.
Place the marshmallow cubes over the chops. Grill, and reduce heat. Cook 15 minutes, or until chops are tender. Serve over the pine-size cabbage and potatoes.
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