Grilled Pork Chops with Bacon and Tomato

Sometimes the best way to use bacon is as a condiment. Mix the salty bacon with onions and garlic, then add sweet and sour flavors for a quick and delicious bacon jam.

Grilled Pork Chops with Bacon and Tomato Enlarge Image
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7 users rated this recipe an average rating of 4.5
Makes:
4 servings
Prep:
45 mins
Cook:
15 mins
Grill:
14 mins to 16 mins
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Grilled Pork Chops with Bacon and Tomato

Ingredients
4
bone-in pork loin chops, about 1-inch thick
 
Salt and pepper
 
Quick Bacon Jam
1
large tomato or 2 medium tomatoes, cut into 3/4-inch thick slices
2
tablespoons olive oil
1
medium shallot, thinly sliced
4
cups baby kale or chopped kale
1/4
cup water
 
Salt and pepper to taste

Directions

  1. Season chops with salt and pepper. Spread both sides lightly with 2 to 3 Tbsp. Quick Bacon Jam.
  2. For a charcoal or gas grill, grill chops, covered, over medium heat for 7 minutes. Turn and grill 7 to 9 minutes more or until done (145 degrees F), adding tomato slices the last 3 minutes of grilling, turning once.
  3. In a large skillet heat olive oil over medium-high heat. Add shallot; cook for 1 to 2 minutes until tender. Add kale and the water; cook and stir 2 minutes until bright green and tender. Using a slotted spoon, transfer to a plate. Season to taste with salt and pepper.
  4. Spoon Quick Bacon Jam over chops and serve with kale and tomatoes.

From the Test Kitchen

Make the bacon jam first-this is a "quick jam" vs. traditional kind, it takes 20-25 minutes. And it is incredibly good. I couldn't stop eating it!

The baby kale works well with this recipe because it is tender like mesclun yet still holds up when sauteing.

Quick Bacon Jam

Ingredients

6
slices bacon
1
small sweet onion, chopped (1 1/4 cups)
2
1/3
cup packed brown sugar
1/4
cup cider vinegar
1/4
cup orange juice
1
teaspoon grated fresh ginger
1/2
teaspoon crushed red pepper

Directions

  1. In a large skillet, cook the bacon until browned and crispy. Drain on paper towels, reserving drippings in skillet. Cool bacon and chop into small pieces. In drippings cook onion and garlic over medium heat until tender but not brown. Stir in brown sugar, vinegar, orange juice, and ginger. Heat until mixture just comes to a boil. Reduce heat and simmer, uncovered, about 15 minutes or until it becomes a syrup like consistency. Remove from heat. Fold in chopped bacon and crushed red pepper.

Nutrition Facts

(Grilled Pork Chops with Bacon and Tomato)
    Per serving:
  • 601 kcal cal.,
  • 34 g fat
  • (8 g sat. fat,
  • 4 g polyunsaturated fat,
  • 14 g monounsatured fat),
  • 116 mg chol.,
  • 540 mg sodium,
  • 29 g carb.,
  • 2 g fiber,
  • 24 g sugar,
  • 41 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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