Strawberry Pork Chop Fiesta Recipe | Yummly
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Strawberry Pork Chop Fiesta

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  • 4 New York pork chops (top loin, 1 inch thick, about 1 3/4 pounds total)
  • 4 tablespoons roasted red peppers (chopped and well drained)
  • 4 tablespoons frozen artichoke hearts (chopped and thawed)
  • 8 teaspoons cream cheese
  • 12 pickled jalapenos (slices, nacho-style)
  • 2 strawberries (large, thinly sliced)
  • 12 ounces center cut bacon (thinly sliced, 16 slices)
  • 1 tablespoon balsamic vinegar
  • 1/4 cup beer
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
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    1. For honey mustard sauce, combine beer, honey and mustard in a small sauce pan. Bring to boil; reduce heat. Simmer, uncovered, for 2 to 4 minutes or until slightly thickened and reduced by 1/3. Stir occasionally to prevent over boiling. Makes about 1/4 cup.
    2. If necessary, trim and discard surface fat from pork chops. Place pork chops on cutting board. Cover chops with plastic wrap. Starting from the narrow end of each pork chop, pound chops to 1/4 inch thickness using the flat side of a meat mallet. Remove plastic wrap.
    3. Near a narrow end of each flattened pork chop, layer 1 tablespoon of roasted pepper, 1 tablespoon artichoke hearts, 2 teaspoons cream cheese, 2 or 3 slices of jalapeno, and 2 or 3 slices of strawberries. Tightly roll pork to enclose filling ingredients. Set rolls aside.
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