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.