Bacon Wrapped Pork Chops With Blue Cheese Mashed Potatoes Main Dish Recipes


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Bacon Wrapped Pork Chops With Blue Cheese Mashed Potatoes

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 dAvergne or Fourme dAmbert (I used Creamy Danish Blue and it was delicious)
  • 2 tablespoons minced fresh parsley leaves



  • Method:

  • 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.





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