Well, we FINALLY got around to making the dish the other night. And, I will say...it was WELL worth the wait. This is one of the best tasting pork dishes I have ever had. It doesn't hurt that I love anything grilled!!
|Summer Grilled Pork Roll Ups|
|Caesar Salad-the perfect compliment|
Summer Grilled Pork-Guy Fieri
Four 1-inch-thick boneless pork chops (we used two butterflied)
1 tsp kosher salt
1 tsp freshly cracked pepper
10 thick-cut applewood-smoked or regular bacon slices (about 12 ounces)
3 Tbs cream cheese, at room temperature
2 Tbs panko bread crumbs
¼ C thin strips roasted red bell pepper
¼ C chopped drained artichoke hearts (jarred, in water)
2 Tbs sliced pickled jalapenos
1 Tbs balsamic vinegar
¼ C honey
¼ C Dijon mustard
½ C beer (IPA-style preferred)
1. Pound out each pork chop between two pieces of plastic wrap until ¼ inch thick. Season both sides with salt and pepper. (we found it easier to pound them out on a cutting board without the plastic wrap!)
2. Preheat a grill to medium.
3. On a large sheet of heavy-duty aluminum foil, lay out the bacon strips vertically, overlapping them by ¼ inch. Arrange the pork chops in one layer over the bacon. Spread a thin 2-inch-wide layer of cream cheese horizontally across the portion of the pork chop closet to you. On top of the cream cheese, evenly distribute the bread crumbs, roasted pepper, artichokes, and jalapenos. Starting with the edge closest to you, carefully roll the pork into a cylinder, lifting the foil to keep it outside the roll. Drizzle the vinegar over the bacon and close the foil tightly to keep the cylindrical shape.
4. In a skillet over medium heat, combine the honey, mustard, and beer. Simmer for 4 to 5 minutes, until reduced by one-third and thickened. Set aside half of the sauce for serving and the other half for basting.
5. Place the foil-covered cylinder on the grill and cook for 7 to 8 minutes on each of the four sides. Remove the foil and crisp the bacon on the grill, turning four times and basting with the honey-mustard sauce at each turn. Remove from grill after basting for 5 to 6 minutes, or when an instant-read thermometer in the middle of the meat registers 140 degree F.
6. Let rest for 5 minutes, then cut into ¾ inch slices. Serve with the remaining honey-mustard sauce.
Serves 4 as main course, 8 as an appetizer.
This is a dish that is definitely worth making! Enjoy!