Strawberry Pork Chop Fiesta

Pork
Strawberry Pork Chop Fiesta
0
11
1960
45

Ingredients

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

Directions

1For 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.
2If 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.
3Near 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.
4Place a large piece of plastic wrap on work surface. Lay out 4 slices of bacon by placing them 1/4 inch on top of each other in a shingled fashion. Near a short edge of the shingled bacon, place 1 pork roll. Using the plastic wrap to help lift bacon, roll bacon around pork roll. Remove plastic wrap and set bacon-wrapped pork roll aside. Repeat wrapping remaining pork rolls with remaining bacon.
5Preheat gas grill to medium heat for direct grilling. Cut two 14 x 16 inch pieces of heavy foil. Place 2 pork rolls, end to end with seam sides down, on center of each piece of foil. Drizzle balsamic vinegar evenly over pork rolls. To make packets, bring up 2 opposite sides of foil; fold down to close, making 2 or 3 tight folds. Fold remaining opposite ends to close. Place foil packets, folded seam up, on grill rack. Close lid and grill for 20 minutes or until internal temperature reaches 145 degrees F.
6Remove foil packets from grill and remove foil from pork rolls; discard juices and foil. Return pork rolls to grill, brush with mustard sauce. Continue grilling, uncovered for 2 to 4 minutes or until bacon is crisp, turning occasionally (watch carefully, bacon drippings may cause flames).
7Transfer pork rolls to carving board. Loosely cover with foil; let rest for 5 minutes. Cut into 3/4 inch thick slices; serve with remaining mustard sauce.
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NutritionView more

1960Calories
Sodium145%DV3470mg
Fat263%DV171g
Protein94%DV48g
Carbs19%DV57g
Fiber24%DV6g

PER SERVING *

Calories1960Calories from Fat1540
% DAILY VALUE*
Total Fat171g263%
Saturated Fat59g295%
Trans Fat
Cholesterol275mg92%
Sodium3470mg145%
Potassium1120mg32%
Protein48g94%
Calories from Fat1540
% DAILY VALUE*
Total Carbohydrate57g19%
Dietary Fiber6g24%
Sugars41g82%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.