Summer Grilled Pork

Courtesy of Nate Berkus

Hi Friends,

Ingredients
Four 1- inch- thick boneless pork chops
1 teaspoon kosher salt
1 teaspoon freshly cracked pepper
10 thick- cut applewood smoked or regular bacon slices (about 12 ounces)
3 tablespoons cream cheese, at room temperature
2 tablespoons panko bread crumbs
1?4 cup thin strips roasted red bell pepper
1?4 cup chopped drained artichoke hearts (jarred, in water)
2 tablespoons sliced pickled jalapeños
1 tablespoon balsamic vinegar
1?4 cup honey
1?4 cup Dijon mustard
1?2 cup beer (IPA- style preferred)

Directions

1. Pound out each pork chop between two pieces of plastic wrap until ¼ inch thick. Season both sides with salt and pepper.

2. Preheat a grill to medium.

3. On a large sheet of heavy- duty aluminum foil, lay out the bacon strips vertically, overlapping them by ¼ 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 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. Remove from grill after basting for 5 to 6 minutes, or when an instant- read thermometer in the middle of the meat registers 140°F. 6. Let rest for 5 minutes, then cut into ¾- inch slices. Serve with the remaining honey- mustard sauce.

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Live well,
Yvonne