Strawberry Pork Chop Fiesta Recipe | Yummly
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Strawberry Pork Chop Fiesta

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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 Tbsp. roasted red peppers (chopped and well drained)
  • 4 Tbsp. frozen artichoke hearts (chopped and thawed)
  • 8 tsp. cream cheese
  • 12 pickled jalapenos (slices, nacho-style)
  • 2 strawberries (large, thinly sliced)
  • 12 oz. center cut bacon (thinly sliced, 16 slices)
  • 1 Tbsp. balsamic vinegar
  • 1/4 cup beer
  • 2 Tbsp. honey
  • 2 Tbsp. 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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