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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
4 each pork loin chops (about 1-inch thick), bone in or boneless center cut (Porterhouse)
1/2 cup barbeque sauce (your favorite kind)
8-12 slices bacon (Maple, Applewood, or any flavor you prefer)
4 sprigs fresh rosemary
Salt & freshly ground pepper to taste
Additional barbecue sauce for serving, if desired.
1. Preheat oven to 400.
2. Layer pork chops on bacon (two slices per chop should be enough, unless you are using bone-in or bigger chops). Slather the chops with barbecue sauce. Flip the chops and slather the other side as well, until barbecue sauce is used up. Lay a sprig of rosemary on each chop (letting the ends hang over the edge, for easy removal before serving). Wrap bacon slices tightly around each sauced pork chop. (It should not be necessary to secure with a wooden toothpick, as bacon should adhere well without it.)
3. Prepare broiler pan (or any roasting pan with a rack), by spraying surface with cooking spray. I highly recommend the use of a rack or broiler pan, as you will get a lot of drippings from the bacon and you don't want the chops to be sitting in all that grease. Bake for 30 to 35 minutes (depending on thickness of chops). A meat thermometer inserted in thickest part of the meat should register about 150 degrees. If bacon is not browned to your liking, put the chops under the broiler for a minute or two, or until crisp.
4. Let chops rest for a few minutes. Remove rosemary sprigs before serving.
5. If desired, serve with additional warmed barbecue sauce.
Note: To cook on grill, cook over direct heat for about 5 minutes per side, then transfer to indirect heat and continue cooking until internal temperature is 150° F. (about 30 minutes).
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* BACON-WRAPPED PORK CHOPS W/BBQ SAUCE *
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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
4 each pork loin chops (about 1-inch thick), bone in or boneless center cut (Porterhouse)
1/2 cup barbeque sauce (your favorite kind)
8-12 slices bacon (Maple, Applewood, or any flavor you prefer)
4 sprigs fresh rosemary
Salt & freshly ground pepper to taste
Additional barbecue sauce for serving, if desired.
1. Preheat oven to 400.
2. Layer pork chops on bacon (two slices per chop should be enough, unless you are using bone-in or bigger chops). Slather the chops with barbecue sauce. Flip the chops and slather the other side as well, until barbecue sauce is used up. Lay a sprig of rosemary on each chop (letting the ends hang over the edge, for easy removal before serving). Wrap bacon slices tightly around each sauced pork chop. (It should not be necessary to secure with a wooden toothpick, as bacon should adhere well without it.)
3. Prepare broiler pan (or any roasting pan with a rack), by spraying surface with cooking spray. I highly recommend the use of a rack or broiler pan, as you will get a lot of drippings from the bacon and you don't want the chops to be sitting in all that grease. Bake for 30 to 35 minutes (depending on thickness of chops). A meat thermometer inserted in thickest part of the meat should register about 150 degrees. If bacon is not browned to your liking, put the chops under the broiler for a minute or two, or until crisp.
4. Let chops rest for a few minutes. Remove rosemary sprigs before serving.
5. If desired, serve with additional warmed barbecue sauce.
Note: To cook on grill, cook over direct heat for about 5 minutes per side, then transfer to indirect heat and continue cooking until internal temperature is 150° F. (about 30 minutes).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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