There is NOTHING that gets me jazzed more than fresh summer produce. This recipe brings out the best of summer; peppers, onions, fresh ripe tomatoes, bacon and pork. And of course it’s quick, easy, and a great grill for a nice summer night.
What you will need:
Boneless pork chops 1/2 – 1 inch thick
Your favorite rub (optional)
1/2 a pepper per chop
1 THICK slice of onion per chop
1 THICK slice of tomato per chop
2 slices of bacon per chop
1 slice of cheddar cheese per chop
Wooden skewers soaked for about 30 minutes per chop
Grill set up for indirect cooking.
Begin by slicing your vegitables VERY thick. A quarter inch is by no means too much.
Now add a little rub to your chops if using.
Next lay 2 slice of bacon crossed on your work surface.
Then begin stacking your ingredients on top of the bacon, obviously beginning with the pork chop and ending with your pepper. VERY IMPORTANT: place the tomato on top of the onion, because as it cooks it will release it’s juices running down through the onion and adding flavor and moisture to your chops.
Bring your bacon up and wrap it around the your chop and ingredients, adding a soaked wooden skewer to hold it all in place.
Trim off the top of your skewer and place your bundles on the grill, adding the cheese after the pork chops and bacon a fully cooked.
There ya go, quick, simple and a great use of seasonal produce.
A note when platting, if you want BBQ sauce and who doesn’t, I’ve found it’s best to place it on the bottom of the plate and put your bundles on top of it. This way you don’t mess up a very appetizing looking plate.
Of course keeping with the seasonal produce theme I served them with fresh grilled corn on the cob and smokey jalapeno corn bread.