Some friends came over for supper and he had this pack of boneless pork chops that he had the meat cutter run through the cuber 1 time. With no real plan in mind, he says "Let's cook these for supper." So I'm thinking fried with rice and gravy or maybe mashed potatoes, corn on the cob, or some other kind of country cooking, but then decided to switch gears a little.
Put the chops in a sealable bag with a big bottle of CHEAP Italian dressing. Here's the whole lineup. Gold potatoes, Vidalia onions, bacon, and the cubed pork. Fresh corn not shown.
After a couple of hours in the Italian dressing, it's time to make the rollups. A piece of the cubed pork with some Vidalia onion slices and La Costena pickled jalapeno pepper slices rolled up inside. Then wrapped with a slice of bacon and secured with toothpicks. We use this brand of pickled jalapenos because they have peppers that are sliced lengthwise.
A pan full of a labor of love.....
Time to cook them on some lump in my Weber Kettle. After they're done, a slice of Monterrey Jack is placed on each and then under the broiler for a few.
The gold potatoes were boiled until fork tender, placed on a cookie sheet, and slightly smashed with a potato masher. Now ready for a 450℉ oven to finish cooking and get crispy on the top.
Here's everything ready to eat.
I broke out the fine china again for my friends.
The cubed pork chops really hang on to the Italian dressing and give them that zing in each bite. The canned pickled jalapenos work well with the sweet Vidalia onion wedges. And of course the melted cheese and bacon wrapped around the outside, who doesn't love cheese and bacon?
Put the chops in a sealable bag with a big bottle of CHEAP Italian dressing. Here's the whole lineup. Gold potatoes, Vidalia onions, bacon, and the cubed pork. Fresh corn not shown.
After a couple of hours in the Italian dressing, it's time to make the rollups. A piece of the cubed pork with some Vidalia onion slices and La Costena pickled jalapeno pepper slices rolled up inside. Then wrapped with a slice of bacon and secured with toothpicks. We use this brand of pickled jalapenos because they have peppers that are sliced lengthwise.
A pan full of a labor of love.....
Time to cook them on some lump in my Weber Kettle. After they're done, a slice of Monterrey Jack is placed on each and then under the broiler for a few.
The gold potatoes were boiled until fork tender, placed on a cookie sheet, and slightly smashed with a potato masher. Now ready for a 450℉ oven to finish cooking and get crispy on the top.
Here's everything ready to eat.
I broke out the fine china again for my friends.
The cubed pork chops really hang on to the Italian dressing and give them that zing in each bite. The canned pickled jalapenos work well with the sweet Vidalia onion wedges. And of course the melted cheese and bacon wrapped around the outside, who doesn't love cheese and bacon?
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