INGREDIENTS:
- 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!
