Strawberry Pork Chop Fiesta

Strawberry Pork Chop Fiesta
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 297.9
  • Total Fat: 18.0 g
  • Cholesterol: 71.8 mg
  • Sodium: 339.1 mg
  • Total Carbs: 6.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 24.5 g

View full nutritional breakdown of Strawberry Pork Chop Fiesta calories by ingredient
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Submitted by:


Saw this on Fox and Friends, and it sounded so delicious I had to share it. Saw this on Fox and Friends, and it sounded so delicious I had to share it.
Number of Servings: 8


    4 boneless top loin pork chops, 1-inch thick (about 1 3/4 pounds total)
    4 tablespoons bottled roasted red sweet peppers, chopped and well drained
    4 tablespoons frozen artichoke hearts, chopped and thawed
    8 teaspoons cream cheese
    8 to 12 pickled jalapeno slices, nacho-style
    2 large strawberries, thinly sliced
    1 12-oz package center-cut bacon, thinly sliced (16 slices)
    1 tablespoon balsamic vinegar

    Honey Mustard Sauce:
    1/4 cup beer
    2 tablespoons honey
    2 tablespoons Dijon-style mustard


For honey mustard sauce, combine beer, honey and mustard in a small sauce pan. Bring
to boil; reduce heat. Simmer, uncovered, for 2 to 4 minutes or until slightly thickened and reduced by 1/3. Stir
occasionally to prevent over boiling. Makes about 1/4 cup.

If necessary, trim and discard surface fat from pork chops. Place pork chops on cutting board. Cover chops with
plastic wrap. Starting from the narrow end of each pork chop, pound chops to 1/4 inch thickness using the flat
side of a meat mallet. Remove plastic wrap.

Near a narrow end of each flattened pork chop, layer 1 tablespoon of roasted pepper, 1 tablespoon artichoke
hearts, 2 teaspoons cream cheese, 2 or 3 slices of jalapeno, and 2 or 3 slices of strawberries. Tightly roll pork to enclose filling ingredients. Set rolls aside.

Place a large piece of plastic wrap on work surface. Lay out 4 slices of bacon by placing them 1/4 inch on top of
each other in a shingled fashion. Near a short edge of the shingled bacon, place 1 pork roll. Using the plastic
wrap to help lift bacon, roll bacon around pork roll. Remove plastic wrap and set bacon-wrapped pork roll aside.
Repeat wrapping remaining pork rolls with remaining bacon.

Preheat gas grill to medium heat for direct grilling. Cut two 14 x 16 inch pieces of heavy foil. Place 2 pork rolls,
end to end with seam sides down, on center of each piece of foil. Drizzle balsamic vinegar evenly over pork rolls.
To make packets, bring up 2 opposite sides of foil; fold down to close, making 2 or 3 tight folds. Fold remaining
opposite ends to close. Place foil packets, folded seam up, on grill rack. Close lid and grill for 20 minutes or until
internal temperature reaches 160 degrees F.

Remove foil packets from grill and remove foil from pork rolls; discard juices and foil. Return pork rolls to grill,
brush with mustard sauce. Continue grilling, uncovered for 2 to 4 minutes or until bacon is crisp, turning
occasionally (watch carefully, bacon drippings may cause flames).

Transfer pork rolls to carving board. Loosely cover with foil; let rest for 5 minutes. Cut into 3/4 inch thick slices;
serve with remaining mustard sauce.

Number of Servings: 8

Recipe submitted by SparkPeople user IZZYBEBOP.

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