Trying to think of a way to use the thin cut boneless pork chops is sometimes tough. They are usually used for sandwiches and things of that nature around here, but Byrd came up with a new use last night. If you have not looked over the deer balls, then this will be new to you. Here is what we did. I took 5 thin pork chops and cut them in half. Pounded them out with a tenderizer, the one in the picture came from my grandmother, it has a hatchet on the reverse side. Place diced onions and bell peppers inside, and roll them up. Add a cap full of Pilleteri's, or Dale's/Moore's. Then wrap a piece of bacon around them and secure with a toothpick that has been soaked in water. This is as easy as it sounds.
Then onto the grill, I would say it was about 350, I am not much on temping my little hibachi. Make sure you constantly mess/roll/flip them in order to not burn one side. When the bacon is crispy they are done.
I know this is too many for just the two of us, but this is the main course so 4 per person is about right. With two left over for a snack tomorrow. Here they are with Byrd's favorite pregnant food, potato wedges.
I liked these more than the original deer balls. But then again anything wrapped in bacon is going to be delicious.
That is a fun dish or appetizer. One night last year we took thin sliced loin like this and sauteed them with various seasonings and sauces. They were coming off every 5 minutes and being sampled by everyone at the house.
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