This was a tasty supper we had this summer that also was not photographed, but I modified it enough to warrant its appearance on the blog. The tender, smoky pork chops went well with the crispy bacon and sweet pinto beans. This will definitely be showing up repeatedly on the summer menu.
Smoky Bacon-Wrapped Pork Chops and Beans
(modified from a recipe in the June 2010 BH&G magazine)
4 boneless loin pork chops about 1 inch thick
4 slices bacon
4 green onions, sliced
2 roma tomatoes, diced
1 16-oz can pinto beans, rinsed and drained
1/3 c ketchup
1 t yellow mustard
1 T brown sugar
1. Brine the pork chops for 4-6 hours (see brining instructions following recipe). Remove the pork chops from the brine, rinse and pat dry. Season with pepper. Wrap one slice of bacon around each chop and secure with a wooden toothpick.
2. I have an infrared gas grill so that is what the grilling instruction is based on. Thirty minutes prior to grilling soak wood chips (I used hickory) in water. Heat the grill to high. Add the wood chips directly to the trough in the grill. Reduce the grill heat to medium and place the pork chops on the grill. Cover and grill 20-25 mins or until the pork is slightly pink in the center and the juices run clear, turning once halfway through cooking.
3. Meanwhile, place a medium saucepan over medium-high heat. Add 1 teaspoon of oil and the onions. Cook for 1 minute. Add the tomatoes, beans, ketchup, mustard, brown sugar and 2 T water to the saucepan. Bring to a boil, then reduce heat. Cover and simmer until the pork chops are done. Serve with pork.
To brine the pork chops, add 1/4 c brown sugar and 1/4 c salt to a large bowl. Pour 2 c of boiling water and stir until the salt and sugar are dissolved. Add 3 c of ice cubes to the brining solution and stir to dissolve. You may have pieces of ice floating in the bowl, but the point is to make sure the solution is cold and won’t “cook” your chops. Add the pork chops, cover and refrigerate until 30 minutes before grilling time.