Pork Roulades

4		4 to 6--oz boneless center-cut pork chops
4	oz	thinly sliced soppressata
8		slices aged Provolone cheese

		sweet roasted red bell pepper
		salt and pepper to taste

1	Preheat oven to 350*
2	Place chops on a flat surface and flatten to 1/8" to 1/4" thick with cleaver or mallet
3	Sprinkle both sides of the chop with salt and freshly ground black pepper
4	Cover chop with overlapping slices of cheese then the slices of soppressata. Place roasted red pepper in center of chicken
5	Roll the chop tight, jelly-roll style, to completely envelop the filling
6	Wrap each roulade tightly with thin sliced bacon
7	Place roulades on a rack in a shallow baking pan. Bake 25 min or until pork is done, then place under broiler for 30 seconds to crisp skin.
8	Remove from oven, let rest 5 minutes.
9	Cut each into 6 slices. Serve with pan juices immediately.

Servings: 4

Tips

Variations:

ham, Swiss cheese, and pineapple slices is very good

any meats, cheeses, and stuffing can be substituted.

wrap the roulade using thin sliced bacon

We do these mostly on the grill cooked indirect, then direct to crisp the bacon or in the smoker, then on the grill to crisp the bacon. This adds a great smokey flavor to the roulades