Barbecued pork chop for 2 with -leftover cream sauce

You may remember the cream sauce I served with the beef tenderloin for Barbara's birthday? Well, there was a lot of sauce left over and I didn't want to waste it, so I decided to season the pork chops similarly to the beef marinade and use the tasty sauce as a gravy... It was awesome!

Fresh corn on the cob, red bliss potatoes and green beans made the dinner complete.

I seasoned 2-1/2 inch chops with 2 cloves of minced garlic and a tsp. of minced ginger and salt and pepper.

I made the nightly trip to the herb garden for some lemon thyme...lots of it! In a foil lined pie plate add fresh red bliss potatoes cut into ~ 1 inch peices and season with the lemon thyme, a drizzle of olive oil, a sprinkle of Montreal steak spice and salt and pepper to taste.

Fresh corn on the cob was husked and seasoned with oil and chopped oregano from the herb garden (I added the bits of left over lemon thyme) and salt and pepper.

Freshly picked beans (not from my garden, I grow herbs, they're like weeds you know!), wrapped in foil seasoned with a little butter, salt and pepper...(when finished squeeze with juice of a lime).

Frank's turn now to the barbecue...

Start the potatoes on a medium high barbecue... fresh potatoes take much longer to cook even though they are cut up. ..Be sure to turn them frequently. After 40 minutes add the corn, beans and the chops to the grill . Turn the corn frequently as it caramelizes. The rest of the dinner should take~ 15 minutes on a medium high heat. The meal comes off the grill at the same time! Roll the corn in the left over herb mix before you serve... Heat the leftover creamy parsley "whiskied" sauce in the microwave and sauce the chops. Sueeze a fresh lime over the green beans and serve with a tossed salad with Italian dressing... hmm hmmm good!