Chef Guy Fieri's Pork Recipes for All Seasons

Tastebud Poppin' Pork Piccata
Makes 4 to 6 servings
Times: 10 minutes prep, 10 minutes cook

3 or 4 pork shoulder blade steaks, 1/2 to 3/4-inch thick (3 1/2 to 4 pounds total)
1/2 cup dry white wine
1/4 cup garlic, peeled, smashed and slightly chopped
5 teaspoons lemon zest, grated
5 tablespoons lemon juice
4 tablespoons capers, drained
5 teaspoons Dijon-style mustard
2 1/4 teaspoons black pepper, cracked
1 1/4 teaspoons fine sea salt
1 tablespoon Italian parsley, chopped

Cooking Directions: Combine wine, garlic, lemon peel and 3 tablespoons juice, 3 tablespoons capers, mustard, 2 teaspoons cracked pepper and 1 teaspoon salt in small bowl.

Place pork in single layer in 2 1/2 gallon resealable plastic bag or large glass baking dish. Pour wine mixture over pork. If using bag, close bag to seal. Turn bag or pork over in dish to coat with wine marinade. Marinate for 30 minutes at room temperature or in refrigerator for up to 1 hour,

Preheat gas grill to medium-high heat for direct grilling. Remove steaks from marinade, brushing off any large pieces and reserving marinade. Transfer marinade to small sauce pan. Bring to boil; reduce heat. Simmer, uncovered, for 1 minute; remove from heat.

Grill steaks, uncovered, for 6 to 10 minutes or until the internal temperature reaches 160 degrees F, turning steaks over halfway during grilling and brushing occasionally with reserved marinade. Transfer steaks to carving board. Loosely cover with foil; let rest for 5 minutes.

Remove foil. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Top with remaining 1 tablespoon lemon juice, parsley and remaining 1 tablespoon capers. Cut into serving pieces before serving.

Calories: 300
Protein: 30
Fat: 16
Sodium: 840
Cholesterol: 95
Saturated Fat: 6
Carbohydrates: 4

Strawberry Pork Chop Fiesta
Makes 8 servings as an appetizer
Times: 20 minutes prep, 25 minutes cook

4 boneless top loin pork chops, 1-inch thick (about 1 3/4 pounds total)
4 tablespoons bottled roasted red sweet peppers, chopped and well drained
4 tablespoons frozen artichoke hearts, chopped and thawed
8 teaspoons cream cheese
8 to 12 pickled jalapeno slices, nacho-style
2 large strawberries, thinly sliced
1 12-oz package center-cut bacon, thinly sliced (16 slices)
1 tablespoon balsamic vinegar

Honey Mustard Sauce:
1/4 cup beer
2 tablespoons honey
2 tablespoons Dijon-style mustard

Cooking Directions: For honey mustard sauce, combine beer, honey and mustard in a small sauce pan. Bring to boil; reduce heat. Simmer, uncovered, for 2 to 4 minutes or until slightly thickened and reduced by 1/3. Stir occasionally to prevent over boiling. Makes about 1/4 cup.

If necessary, trim and discard surface fat from pork chops. Place pork chops on cutting board. Cover chops with plastic wrap. Starting from the narrow end of each pork chop, pound chops to 1/4 inch thickness using the flat side of a meat mallet. Remove plastic wrap.

Near a narrow end of each flattened pork chop, layer 1 tablespoon of roasted pepper, 1 tablespoon artichoke hearts, 2 teaspoons cream cheese, 2 or 3 slices of jalapeno, and 2 or 3 slices of strawberries. Tightly roll pork to enclose filling ingredients. Set rolls aside.

Place a large piece of plastic wrap on work surface. Lay out 4 slices of bacon by placing them 1/4 inch on top of each other in a shingled fashion. Near a short edge of the shingled bacon, place 1 pork roll. Using the plastic wrap to help lift bacon, roll bacon around pork roll. Remove plastic wrap and set bacon-wrapped pork roll aside. Repeat wrapping remaining pork rolls with remaining bacon.

Preheat gas grill to medium heat for direct grilling. Cut two 14 x 16 inch pieces of heavy foil. Place 2 pork rolls, end to end with seam sides down, on center of each piece of foil. Drizzle balsamic vinegar evenly over pork rolls. To make packets, bring up 2 opposite sides of foil; fold down to close, making 2 or 3 tight folds. Fold remaining opposite ends to close. Place foil packets, folded seam up, on grill rack. Close lid and grill for 20 minutes or until internal temperature reaches 160 degrees F.

Remove foil packets from grill and remove foil from pork rolls; discard juices and foil. Return pork rolls to grill, brush with mustard sauce. Continue grilling, uncovered for 2 to 4 minutes or until bacon is crisp, turning occasionally (watch carefully, bacon drippings may cause flames).

Transfer pork rolls to carving board. Loosely cover with foil; let rest for 5 minutes. Cut into 3/4 inch thick slices; serve with remaining mustard sauce.

Calories: 290
Protein: 36
Fat: 12
Sodium: 1030
Cholesterol: 105
Saturated Fat: 4
Carbohydrates: 9