Tender and juicy-tasting, grilled to perfection pork chops, with mushroom gravy, and grilled yellow summer squash on the side; what a way to serve your loved ones, with such palatable dinner meal! For a more tender meat, Millie used a little help from the meat tenderizer, she then marinated the meat for 24 hours and grilled it the next day. She topped it with gravy sauce with mushrooms and green peas, and grilled summer squash as a side dish. The result is this tender and juicy meal that her family really loves!

Ingredients: 3-4 servings

6 pork chops
1 cup sliced mushrooms
1/4 cup green peas
3 tbsp. brown sugar
1 tsp meat tenderizer
1 tsp garlic powder
1 tsp onion powder
4 tbsp. vinegar
3 tbsp. canola oil
1/2 tsp ground pepper
1/2 tsp dried basil
1/2 tsp micro powder salt
3-4 yellow squash

Directions:

  1. Clean and rub each pork chop with meat tenderizer and set aside. Mix all ingredients except for the mushrooms and squash, to create a marinade. Apply the marinade onto the pork chop, Mix thoroughly, then leave it in the refrigerator for 24 hours.
  2. The next day, preheat oven at 376F. Place the tenderized and marinated pork chops on the baking pan, cover with aluminum foil, then bake the meat for 15 minutes.
  3. Set up your grill. Transfer pork tenders to a pan. Save the marinade for the gravy. Start grilling tenderized pork chops for 10-15 minutes until meat is fork tender. Grill the sliced yellow summer squash as well.
  4. Pour the leftover pork tenders marinade on a deep heated skillet. Add 2 tablespoon cornstarch, then bring it in to a boil, while stirring occasionally.
  5. When gravy sauce thickens, add the sliced mushrooms and green peas. Let it simmer for 2-3 minutes until mushrooms and peas are cooked. Apply the gravy sauce on the pork tenders prior to serving.

Grilled Pork Chop with Sauteed Mushrooms on the Side

Sauteed Mushrooms

With Sauteed Peapods Added