Bacon Wrapped Pork Chops with Blue Cheese Mashed Potatoes
From luisascatering 16 years ago
- 30 minutes to make
- Serves 4
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!) shopping list
- 4 slices thick-cut applewood smoked bacon shopping list
- 4 small sprigs of fresh rosemary shopping list
- Balsamic rosemary butter (recipe follows): shopping list
- 8 tablespoons (1 stick) chilled unsalted butter, room temp shopping list
- 1/4 cup aged balsamic vinegar shopping list
- leaves from 1 rosemary sprig, finely chopped (about 2 tbsp) shopping list
- kosher salt and freshly cracked black pepper to taste shopping list
- blue cheese mashed potatoes (recipe follows): shopping list
- 4 large idaho potatoes (about 3 pounds) shopping list
- 1 3/4 teaspoons salt shopping list
- 1/2 cup heavy cream shopping list
- 4 tablespoons unsalted butter (I used Kerrygold butter) shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 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) shopping list
- 2 tablespoons minced fresh parsley leaves shopping list
How to make it
- 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.
- 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).
- 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.
- 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.
The Rating
Reviewed by 6 people-
Oh wow - this looks and sounds so delicious. I love the bacon, rosemary, balsamic, blue cheese combo. Can't wait to give it a try - thanks so much!
lunasea
in Orlando loved it
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Oh Dear LORD! This sounds so amazing! Anything bacon makes me happy! Between that and my sweet teeth - no wonder my diets never work!! LOL!! Can't wait to try this dinner!! Sounds fantastic - Thank you so much for sharing! 5 :)
madmommy
in Wayne loved it
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This sounds like the perfect anniversary dinner. Thanks so much looks spectacular!!! :) 5 all the way
mango
in Marion loved it
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