4 tablespoons bottled roasted red sweet peppers, chopped and well drained
4 tablespoons frozen artichoke hearts, chopped and thawed
8 teaspoon s cream cheese
8 to ?? pickled jalapeno slices, nacho-style
2-4 large strawberries, thinly sliced
1 12- oz package center-cut bacon, thinly sliced (16 slices)
1 tablespoon balsamic vinegar
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Let's Make It
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.
Preheat gas grill to medium heat for direct grilling. Cut four 12 x 12 inch pieces of heavy foil. 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 foil to help lift bacon, roll bacon around pork roll. Drizzle balsamic vinegar evenly over pork rolls. Now wrap with the same foil to seal it up and set pork roll aside. Repeat wrapping remaining pork rolls with remaining bacon.
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.