Summertime Grilled Pork With Portabella Mushrooms and Fresh Corn

1 French bread baguette, about 12 inches long
2 tablespoons garlic infused olive oil or 2 tablespoons olive oil plus 1/2 teaspoon bottled minced garlic
4 medium portabella mushrooms, stems trimmed to 1-inch
4 ears fresh corn, shucked
4 (6 to 8 ounce) well-trimmed pork loin or rib chops, cut 3/4 inch thick
Salt and freshly ground black pepper
3/4 teaspoon dried thyme leaves, crushed rosemary leaves or a combination of the two

Prepare barbecue grill. Cut bread in half lengthwise, then crosswise into quarters. Brush oil lightly over the cut sides of bread, mushrooms, corn and chops; sprinkle lightly with salt and pepper, then with the herbs. (can substitute 1 Tbs. Fresh herbs for dried).

Place chops on center of grill over medium-hot coals. Arrange mushrooms and corn around chops. Grill, covered, for 5 minutes. Turn chops, mushrooms and corn. Arrange bread cut-side down around edges of grill. Continue grilling, covered for 5 to 6 minutes or until chops are desired doneness and vegetables are tender. Remove bread when lightly toasted.

Makes 4 servings.

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Mushrooms are a natural source of Vitamin D, essential for absorption of calcium and phosphorus in the body. There is nothing synthetic or chemical added. When exposed to UV light, our sliced mushrooms provide 100% DV of Vitamin D in a 3 oz. serving.