This was inspired by our trip to Italy. A local butcher made these skewers called speidini (sp?). His was just simply pork and bacon layered, then grilled. I marinated the pork for 8 hours, then layered, skewered, and broiled, as our grill is under a few feet of snow!
|9||center cut boneless pork chops, cut or pounded thin|
|1/4 cup||balsamic vinegar|
|1/4 cup||olive oil|
|4||cloves garlic, minced|
|2 tsp||fresh thyme, or 1 tsp. dried|
|24||skewers, 4 inches long, soaked for 8 hours in water|
Combine vinegar, oil, garlic, salt, pepper, and thyme thoroughly, spread over thin chops, and marinate at least 8 hours.
Soak skewers in water during marinating time, so they won't burn when cooked.
Once marinated, take three chops, place one on a cutting board, cut two pieces of bacon in half, and place bacon on top of pork. Add second chop, and two more pieces of bacon cut in half. Add last chop and two more pieces of bacon. Make sure it is in a neat stack. It should be fairly firm and easy to handle. Repeat this process with remaining chops and bacon.
Preheat broiler on high. May be grilled or fried.
Place 6-8 skewers evenly in each stack. Cut stack in half lengthwise, dividing the skewers. Then cut in between each skewer, revealing individual squares.
Place skewers on baking sheet, and place on rack as close to broiler as possible. Cook for 5 minutes, or until browned and bacon is crispy, then rotate skewers 180 degrees, and cook for another 5 minutes, or until bacon is crispy and pork is firm to the touch.
Let cool a few minutes, Enjoy!
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