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Prepare marinade and pour over bone-in pork chops and let sit overnight. Light up the FireDisc and grill chops and then seer veggies. Serves 5.
  • 5 bone in pork chops
  • 3 tablespoons of agave nectar
  • 2 tablespoons of tomato paste
  • 1 tablespoon Dijon mustard
  • 3 tablespoons of Worcestershire
  • 4 tomatoes, sliced in half
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Half an onion cut into circles
  • 8 oz of white mushrooms
  • 3 heads of romaine lettuce cut into 4
  • In a bowl prepare the marinade, mix the agave nectar, mustard, Worcestershire, salt, pepper, and tomato paste.
  • Cover the pork chops and allow it to marinate overnight.
  • Set the FireDisc to medium heat and add the olive oil.
  • Cook the pork chops in the center of the FireDisc for about 8 minutes then set aside.
  • Set the FireDisc to high heat and toss in the vegetables.
  • Once they turn a nice brown color plate them with the pork chops.
  • Pour the remainder of the marinade into the FireDisc and allow to cook for about 5 minutes on high, top chops with this sauce. Enjoy!