Summer Grilled Pork Recipe

Name: Summer Grilled Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 New York pork chops top loin, 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; pepper

Servings: persons

4 New York pork chops top loin, 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
pepper

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 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 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.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 New York pork chops top loin, 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, and more.

Yes, Summer Grilled Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Grilled Pork

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