Bacon-Wrapped Pork Chops

I saw this recipe on the side of the box of Good Nature Bacon we bought today at BJ's.

Bacon-Wrapped Pork Chops with Seasoned Butter

Ingredients
4 6-7 oz. Good Nature boneless pork loin chops, 1 1/4-inch thick
4 slices thick-cut bacon
Garlic-Mustard Butter

Garlic-Mustard Butter
1/4 cup butter (1/2 stick), softened to room temperature
2 teaspoons Dijon mustard
1 clove garlic, minced

Instructions
Garlic-Mustard Butter:
In a small bowl, stir together ingredients until well mixed.
Wrap in waxed paper to shape like a stick of butter.
Chill while pork is cooking.
When ready to serve, cut into fourths and top each pork mignon before serving.
 
Pork Chops:
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; serve chops with a pat of butter.

• Broiling: Broil 4 inches from heat source, 6-7 minutes. Turn and continue broiling to desired doneness, approximately 5-6 minutes for medium (160 degrees F.)
• Pan-broiling: Heat grill pan over high heat; add chops, lower heat to medium-high and cook for 6-7 minutes, until nicely browned. Turn and continue cooking for about 5-6 minutes for medium doneness.
• Grilling: Prepare medium-hot fire in grill; grill chops over direct heat for 6-7 minutes; turn and grill 5-6 minutes more for medium doneness.
  

Sweet Potato-Pork Belly Hash

I saw this recipe on an email from the magazine.  Looks real good.  Makes me willing to try sweet potatoes again.  Now I must search for pork belly!
From bonappetit:

4 Servings

Recipe by Jared Wentworth of Longman & Eagle in Chicago, IL

Photograph by Ditte Isager

September 2011

Ingredients

• 1 pound fresh, skin-on pork belly
• Kosher salt, freshly ground pepper
• 1 large sprig thyme
• 4 garlic cloves, smashed
• 3 cups low-salt chicken stock
• 3 tablespoons extra-virgin olive oil, divided
• 2 pounds red-skinned sweet potatoes, peeled, cut into 3/4" cubes
• 3 large shallots, chopped
• 2 tablespoons Banyuls vinegar or red wine vinegar
• 2 teaspoons pure maple syrup
• 4 poached eggs (optional)

Preparation

• Preheat oven to 275°. Season pork belly generously with salt and pepper. Place in a large ovenproof saucepan. Add thyme and garlic. Pour stock over. Bring to a simmer over low heat, cover tightly, and braise in oven until tender, about 3 hours. Uncover; let cool. Transfer pork belly to a 9" glass pie dish. Place another 9" glass pie dish on top of pork belly. Weight with a 15-ounce canned good. Chill overnight.
• Remove skin from pork belly. Cut meat into 1/2" cubes. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add pork and sauté until browned on all sides, about 4 minutes. Using a slotted spoon, transfer pork to a medium bowl. Season potatoes with salt and pepper. Add to same skillet; sauté until golden brown, about 10 minutes. Using slotted spoon, transfer to bowl with pork. Add 2 tablespoons oil and shallots to skillet; sauté over medium heat until golden brown, 3–4 minutes. Return potatoes and pork with any accumulated juices to pan. Drizzle vinegar and syrup over; stir to coat. Cook, stirring occasionally, until heated through, about 2 minutes. Serve with poached eggs, if desired.

nutritional information

One serving contains:
Calories (kcal) 488.3
%Calories from Fat 46.0
Fat (g) 25.0
Saturated Fat (g) 7.3
Cholesterol (mg) 70.0
Carbohydrates (g) 34.1
Dietary Fiber (g) 4.6
Total Sugars (g) 12.2
Net Carbs (g) 29.5
Protein (g) 31.0
Sodium (mg) 198.5