Summer Grilled Pork – Sizzling Summer Series

Do you hear that? It’s the blistering sound of searing meat on the metal grates of our fantastical grills – it’s music to the soul! This is our Sizzling Summer Series where we are filling your heart, head, and grill, with incredible menu ideas to keep you grillin’ all summer long. This week we have Summer Grilled Pork – an inventive “pork on pork” preparation of pork chops wrapped in bacon, with a collection of bold-flavored ingredients in the center. Not your ordinary pork chop on the grill, this dish will make your taste buds sing with every bite.

Begin by pounding New York top loin pork chops down to about a thickness of ¼ inch. The center ingredients are cream cheese, chopped artichoke hearts, roasted red peppers, picked jalapenos, and breadcrumbs; which combine for an audacious and savory center to this succulent dish. Layering the bacon, pork chops, and center ingredients, then rolling into a cylindrical shape allows for uniform cooking with all the fat and juices combining and blending. When almost finished grilling, the foil is removed to crisp up the bacon exterior for an almighty crescendo of texture and flavor – BACON!!! For moisture, a sweet and tangy reduction of honey, mustard, and beer is used as a glaze for basting and also served as a sauce. So, let’s get ready to make beautiful music and heavenly BBQ with the Sizzling Summer Series… Can you hear it?

Servings: 4

Summer Grilled Pork Ingredients

  • 4 New York (top loin) pork chops, 1-inch thick
  • 10 strips bacon, thick cut, applewood smoked or regular (about 12 ounces)
  • 3 tablespoons cream cheese, at room temperature
  • 2 tablespoons panko breadcrumbs
  • 1/4 cup roasted red peppers, thinly cut
  • 1/4 cup artichoke hearts, drained, chopped
  • 2 tablespoons pickled jalapenos, sliced
  • 1 tablespoon balsamic vinegar
  • 1/4 cup honey
  • 1/4 cup Dijon-style mustard
  • 1/2 cup beer, (IPA-style preferred)
  • Salt and pepper

Summer Grilled Pork Directions

  1. Pound out each pork chop between two pieces of plastic wrap until 1/4 inch thick. Season both sides with salt and pepper.
  2. Preheat grill to medium.
  3. On a large sheet of aluminum foil, lay out bacon strips vertically, overlapping them by 1/4 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 closest to you. On top of the cream cheese, evenly distribute the breadcrumbs, roasted pepper, artichokes, and jalapeños. 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 small 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. After basting, remove from grill when instant-read thermometer in the middle of the meat registers 140 degrees F, about 5 to 6 minutes. Let rest for 5 minutes.
  6. To serve, cut into 3/4 inch slices and drizzle with remaining honey-mustard sauce.

Taken from: PorkBeInspired.com
http://www.porkbeinspired.com/recipes/summer-grilled-pork/

 

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