This is inspired by a trip to Italy. A butcher made these "speidini's" which were pork and bacon skewered and grilled. Here the pork is marinated, and the skewers are broiled
|9||boneless pork chops, cut or pounded thin|
|1/4 cup||balsamic vinegar|
|1/4 cup||olive oil|
|2||cloves minced garlic|
|2 tsp||fresh thyme, or 1 dry|
|24||4-inch skewers, soaked in water|
Combine pork chops with balsamic vinegar, olive oil, garlic, thyme, salt, pepper. Let marinate 4-8 hours, the longer the better.
Once marinated, place one chop on a cutting board, cut two pieces of bacon in half, and lay side by side on the chop. Add another chop, and two more pieces of bacon. Add one more chop, and two more pieces of bacon. It should be in a nice and neat stack. Continue this process with the rest of the chops an bacon. Preheat oven to broil on high.
Place 6-8 skewers side by side into the stack. Cut stack down the middle of the skewers, then cut the rest of the stack into individual squares.
Place skewers onto baking sheet, and as close to the broiler as you can.
Broil for 5 minutes, or until bacon is crispy. Rotate 180 degrees, and broil for another 5 minutes, or until bacon is crispy and pork is firm to the touch.
Let cool a few minutes, and enjoy!
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