Ingredients
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
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
Description
Pork Be Inspired
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