If you're in the mood for lots of pig love, consider wrapping boneless pork cutlets in bacon next time you grill.
The flavor is sensational, the texture lively and the comfort indescribable. The fat in the bacon helps keep the pork moist, given the heat of the grill. Do make sure to grill the meat over indirect heat to keep the bacon from burning.
Serve the pork with sliced tomato rounds, corn on the cob and a big slice of apple pie.
The cherry notes in a glass of syrah wine make it the natural pairing for this dish. For non-alcoholic drinks, consider iced tea.
Makes 4 servings
4 boneless pork chops, about 1 1/2 inches thick
2 tablespoons Southwest-style seasoning blend
12 slices bacon, about 1/2 pound
1. Prepare a grill for indirect, medium heat. Rub each pork chop with the spice blend.
2. Let the chops rest up to 30 minutes after applying the spice blend if you have time. (Use your favorite packaged Southwest-style seasoning on the pork.)
3. Wrap each cutlet in bacon to cover. Let rest 10 minutes.
4. Grill chops until cooked through (155 degrees) and bacon is crisp, about 6 minutes per side.
Notes: Keeping the bacon on the pork may pose problems. Consider using a toothpick soaked in water for 20 minutes to hold the bacon slices in place. You also can cook the pork using a grill basket.
Also, if you don't want to use a spice rub, consider basting the bacon with barbecue sauce during grilling. Any smoky commercial brand of sauce is fine.