Instructions: Combine feta, garlic, and the herbs in a medium size mixing bowl, set aside.

Marinate the chops in the brandy, lemon juice, salt & pepper. Split pork chops lengthwise on the flat side, forming a pocket. Stuff cheese mixture into pocket, wrap chops in aluminum foil and cook over low heat on the grill (approx. 1 1/2 hours) turning frequently. When chops are fork-tender, remove from foil and place on grill to desired color. Serve on platter topped with natural stock and a couple grilled scallions.

NOTES : These chops get their name from the cooking process made famous in the South. We will use their techniques but add a few Greek curiosities.

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