Bacon Wrapped Pork Chops With Blue Cheese Mashed P... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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We made this last night (he grilled; I did everything else, ha ha). We couldn't stop telling each other how good it was. Had a nice bottle of Turley Zin with it. I love that we can eat at home but feel like we are at our favorite restaurant :-) Ingredients:
4 (6-7 ounces each) boneless pork loin chops, 1 1/4-inch thick (i use niman ranch all natural pork, the best!) |
4 slices thick-cut applewood smoked bacon |
4 small sprigs of fresh rosemary |
balsamic rosemary butter (recipe follows) |
8 tablespoons (1 stick) chilled unsalted butter, room temp |
1/4 cup aged balsamic vinegar |
leaves from 1 rosemary sprig, finely chopped (about 2 tbsp) |
kosher salt and freshly cracked black pepper to taste |
blue cheese mashed potatoes (recipe follows) |
4 large idaho potatoes (about 3 pounds) |
1 3/4 teaspoons salt |
1/2 cup heavy cream |
4 tablespoons unsalted butter (i used kerrygold butter) |
1/4 teaspoon freshly ground black pepper |
6 ounces roquefort, or other french blue cheese such as bleu d'avergne or fourme d'ambert (i used creamy danish blue and it was delicious) |
2 tablespoons minced fresh parsley leaves |
Directions:
1. For the rosemary butter: Place softened butter in bowl and whisk in remaining ingredients. Remove butter mixture from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.
2. For the mashed potatoes: Peel and quarter the potatoes lengthwise, then cut into 1-inch wedges. Put in a heavy medium saucepan with 1 teaspoon of the salt and add enough cold water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the potatoes are fork-tender, about 25 minutes. Drain in a colander. Put potatoes through a ricer and return the potatoes to the saucepan. Add the cream, butter, the remaining 3/4 teaspoon salt, and the pepper. With the heat on medium-low and stir the mixture until well blended, 4 to 5 minutes. Mix in 4 oz blue cheese and mash to incorporate (use remaining blue cheese for garnish).
3. For the pork chops: Dry the chops with paper towels and season generously with salt and pepper. Place a sprig of rosemary down on each chop and wrap a strip of bacon around each one, securing with a toothpick if needed. Prepare medium-hot fire in grill; grill chops over direct heat for 6-7 minutes; turn and grill 5-6 minutes more for medium doneness. Transfer to plate, tent with foil and let rest for 10-15 minutes.
4. To serve: Remove toothpick and rosemary sprig (leave bacon on, of course!) Serve each chop with a pat of rosemary balsamic butter and side of blue cheese mashed potatoes garnished with left over blue cheese and chopped fresh parsley.
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