Spring is a time when the days get warmer, and we all try to spend a bit more time outside. Rather than spending hours inside preparing meals, we’d all rather be outdoors. It’s also a hectic time across South Dakota as farmers get busy prepping equipment and making plans for their return to the fields. The state’s soybean farmers work diligently to produce healthy food for the people and animals who call South Dakota home.
Not only are farmers experts at growing food, many are equally talented at cooking it. Here are is a South Dakota farm family favorite that stands the test of time tantalizing tastebuds.
Bacon-Wrapped Pork Chops
- 1/4 cup Butter (1/2 stick), soften to room temperature
- 2 tablespoons mustard Dijon-style
- 1 clove Garlic minced
- 4 6-7 ounce pork chops New York (top loin), 1 1/4 inches thick
- 4 slices Bacon thick cut
- Salt to taste
- Pepper to taste
- In a small bowl, stir together butter, mustard and garlic until well mixed. Wrap in waxed paper and shape like a stick of butter. Chill while pork is cooking. When ready to serve, cut into fourths and top each pork chop before serving.
- Dry the chops with paper towels and season generously with salt and pepper. Wrap a strip of bacon around each one, securing with a toothpick. Cook as directed below to medium doneness. Remove toothpick before serving chops.
- Broil: Broil 4 inches from heat source for 6-7 minutes. Turn and continue broiling to desired doneness, approximately 5-6 minutes, until internal temperature on a meat thermometer reads 145 degrees Fahrenheit. Allow meat to rest for 3 minutes.
- Pan broil: Heat grill pan over high heat. Add chops and lower heat to medium high and cook for 6-7 minutes, until nicely browned. Turn and continue cooking for about 5-6 minutes, until internal temperature on a meat thermometer reads 145 degrees Fahrenheit. Allow meat to rest for 3 minutes.
- Grill: Prepare medium-hot fire in grill. Grill chops over direct heat for 6-7 minutes. Turn and grill 5-6 minutes, until internal temperature on a meat thermometer reads 145 degrees Fahrenheit. Allow meat to rest for 3 minutes.