Grilled Chicken Breasts and Pork Chops

With Asparagus, Green Onions, and Tomatoes


  1. Boneless, Skinless Chicken Breasts, approx. 2 lbs. (three breasts usually)
  2. Center Cut Pork Chops
  3. Tomatoes—Beefsteak or Brandywines
  4. Stalk of Green Onions
  5. Asparagus
  6. Butter
  7. Olive Oil
  8. Minced Garlic


  1. Herbs de Provence or Italian Spice Blend
  2. Rosemary
  3. Garlic Powder
  4. Oregano
  5. Basil
  6. Salt
  7. Pepper


  1. After preparing the coals/pellets/gas, cover the grill with a sheet of aluminum foil and coat with olive oil.
  2. Sprinkle the bottom with minced garlic and a dash of oregano, basil, and rosemary.
  3. Depending on the length of the green onions, slice off four-five inches of the leaf portion.  Place the stem part of the green onions atop the oil and save the cut leaves.
  4. Slice the tomatoes into strips approx. two-three inches in length.
  5. Place one chicken breast and one pork chop atop the onions with two-three stalks of trimmed asparaguses between them. Spread butter atop the meat.
  6. Season to taste the spices: Herbs de Provence, rosemary, garlic powder, oregano, basil, salt, and pepper (any or all of these can be dispensed with.).
  7. Place the green onion leaves and tomato strips atop the meat.  Wrap it all with aluminum foil and place on the grill.
  8. Cooking time: 20-30 minutes depending on the heat of the grill.

Side Dishes: Fruit Salad, Pan-fried Potatoes, Cole Slaw