Recipe from our Mother, photos by Miranda, blogged by Rachel (what a mouthful!)
Our mom shared this recipe with us and made it for Miranda and her family just recently. The original recipe was by Guy Fieri, but was adapted and lovingly renamed by our momma...I am laughing as I type this, cause if you knew our mom, you would know how funny her sayings can be!
Tenderizing/pounding the pork chops takes FOREVER, so start early, or do it in the afternoon, take a break and then cook the rest! I would strongly suggest investing in a cooking mallet (or whatever you call it) - I did not have one and ended up using a real hammer to make it go quicker....don't worry, I protected my meat in plastic first.
What you will need:
8 center cut pork chops without any bones (about inch thick, trimmed of access fat)
8 bacon strips
8 oz cream cheese (solid brick kind)
Small jar of roasted red peppers (one slice per chop)
Small jar of jalapeno peppers, chopped/diced (about a tsp per chop)
Medium jar of articoke hearts (1 heart per chop)
One bottle of beer (lighter, less hoppy beers will taste better)
1/4 cup honey
1/4 cup yellow mustard
Wooden toothpicks (or turkey pins)
Foil for grilling
A grill
A mallet, or a hammer, or a plate, or a big strong man!
In our Mother's words - here is what you do:
Flatten the pork chop in between plastic wrap with a mallet until about three times the size. You can use the side of a plate if you don't have a mallet, or a real hammer, like I did. Give yourself time to do this, it takes a long time! It probably took us about five minutes or so for each chop. Thats alot of banging!!! (see what I mean about the things our Mom says! LOL).
What you will need:
8 center cut pork chops without any bones (about inch thick, trimmed of access fat)
8 bacon strips
8 oz cream cheese (solid brick kind)
Small jar of roasted red peppers (one slice per chop)
Small jar of jalapeno peppers, chopped/diced (about a tsp per chop)
Medium jar of articoke hearts (1 heart per chop)
One bottle of beer (lighter, less hoppy beers will taste better)
1/4 cup honey
1/4 cup yellow mustard
Wooden toothpicks (or turkey pins)
Foil for grilling
A grill
A mallet, or a hammer, or a plate, or a big strong man!
In our Mother's words - here is what you do:
Flatten the pork chop in between plastic wrap with a mallet until about three times the size. You can use the side of a plate if you don't have a mallet, or a real hammer, like I did. Give yourself time to do this, it takes a long time! It probably took us about five minutes or so for each chop. Thats alot of banging!!! (see what I mean about the things our Mom says! LOL).
At one end of the pork chop, place a 1/4 inch slice of cream cheese, a one inch strip of pepper, cut an artichoke heart in half and place on top, and some pieces of jalapeno pepper. Roll up, and as you go, try to fold in the sides of meat. The folding in of the sides never worked for me cause my meat was not that thin to do this - but they still turned out fine!
Roll up, and as you go, try to fold in the sides of meat. The folding in of the sides never worked for me cause my meat was not that thin to do this - but they still turned out fine!
Take one strip of bacon and roll around in a spirl fashion trying to cover the length of the pork roll. Secure with at least two long toothpicks.
Keep doing this for all the chops. Next, take about a 10 inch piece of foil and roll the pork up in it, folding in the sides like you would a baked potato.
Cook on the grill for about 12 minutes, then turn over and continue for another 12 minutes. Then unwrap the rolls from the foil and put back onto grill to brown up the bacon on the outside.
While meat is cooking on the grill, prepare the sauce.
Cook on the grill for about 12 minutes, then turn over and continue for another 12 minutes. Then unwrap the rolls from the foil and put back onto grill to brown up the bacon on the outside.
While meat is cooking on the grill, prepare the sauce.
(And now I am laughing again because of the Vanna-White-wanna-be who snuck into this picture!)
In a sauce pan, take the bottle of beer and combine with mustard and honey. I use a whisk to stir and cook over a medium heat until thickened. It takes around 15 to 20 minutes for the beer to cook down and thicken into a nice sauce. As you cook it, keep whisking it so the foam goes away and mustard gets dissolved.
After removing the rolls from the grill, remove the toothpicks and slice with a serrated knife into 1/2 inch or less wheels, then top with a drissle of sauce down the whole roll that is sliced. These are really cool looking and so impressive to me!!!
In a sauce pan, take the bottle of beer and combine with mustard and honey. I use a whisk to stir and cook over a medium heat until thickened. It takes around 15 to 20 minutes for the beer to cook down and thicken into a nice sauce. As you cook it, keep whisking it so the foam goes away and mustard gets dissolved.
After removing the rolls from the grill, remove the toothpicks and slice with a serrated knife into 1/2 inch or less wheels, then top with a drissle of sauce down the whole roll that is sliced. These are really cool looking and so impressive to me!!!
*We hope you have enjoyed this edition of cooking with our Momma! Enjoy!!
