Juicy, easy and packed with flavor: We’re talking about your next delicious dinner, aka bacon-wrapped pork chops. The humble chops are wrapped in bacon which bastes the pork during baking for a moist texture and a smoky taste. They’re broiled right at the end with a little barbecue sauce to make the pork chops tangy and sweet.
The recipe calls for boneless pork chops—pick some up the next time they’re on sale and keep them in the freezer to make this recipe anytime. (Here are three ways to safely thaw frozen pork chops.) The chops bake up in about half an hour and are easy to assemble with bacon strips and barbecue sauce.
Bacon-Wrapped Pork Chops Ingredients
- Boneless pork chops
- Salt
- Pepper
- Thin-sliced bacon
- Barbecue sauce
Directions
Step 1: Prepare the chops
Preheat the oven to 400°F and line a small baking sheet with foil. Spray the foil with nonstick spray. Use a sharp knife to make small slits in the fat layer on the pork chops, about one inch apart. (This helps prevent the meat from curling as it cooks.) Sprinkle the chops on both sides with salt and pepper.
Step 2: Add the bacon
Wrap two strips of bacon around each pork chop; secure them in place with toothpicks. Place the chops seam-side down on the prepared baking sheet.
Step 3: Bake
Bake the pork chops uncovered for 20 to 25 minutes, flipping them over once, until an instant-read thermometer inserted in the center reads 145°.
Step 4: Broil with sauce
Switch the oven to the broil setting and move the rack so the pork chops sit about six inches below the heat. Broil the chops for a minute or two until the bacon is crisp; then flip them and repeat on the other side. Finally, brush one side with barbecue sauce, then broil the chops for one to two minutes more, to caramelize the sauce.
Step 5: Serve
Remove the toothpicks from the pork chops, and serve them while they’re nice and hot.
Bacon-Wrapped Pork Chops Variations
- Add spices: While they’re delicious simply seasoned with salt and pepper, try rubbing these pork chops with other spices for more layers of flavor: garlic powder, onion powder, hot paprika or chipotle chili powder for a touch of smoky heat.
- Sweeten them up: Rub some brown sugar into the chops before adding the bacon; it will caramelize under the heat to add a little sweetness.
- Switch the sauce: There are dozens of barbecue sauce varieties to try, including mustard-based South Carolina style and molasses-sweetened Kansas City style.
Can you make bacon-wrapped pork chops ahead of time?
Yes! Once the bacon-wrapped chops are finished baking, allow them to cool to room temperature. Wrap them tightly in a dish and store them in the fridge for up to five days.
How do you reheat bacon-wrapped pork chops?
To reheat the chops, place them in a baking dish and add a little liquid—stock, water or even apple juice—to help them stay moist. Cover the pan tightly in foil and place in a 350° oven for about 30 minutes, until they’re warmed through.
Bacon-Wrapped Pork Chop Tips
What kind of bacon do you use for pork chops?
While we love our thick-cut bacon, it will be too chewy here. The best type of bacon for these pork chops is thinly sliced: it still has plenty of fat to keep the chops juicy and will also crisp up better under the broiler.
How do you tell when pork chops are done?
A digital thermometer is your best bet to cook pork chops to the perfect temperature. Pork is safe to eat when it reaches an internal temperature between 145° and 160°. In this recipe, the chops are baked just until they reach 145°—that way they can continue to cook from residual heat and for a few minutes under the broiler without getting dried out.
If you see a little pink in the chops’ center, don’t worry—they’re safe to eat.
What to serve with bacon-wrapped pork chops?
These smoky, bacony chops go really well with steak-cut French fries or creamy mashed potatoes. Pair them with a hearty veggie side dish like roasted Brussels sprouts or grilled corn on the cob. And folks will be thrilled to find a basket of warm buttermilk biscuits with honey butter to enjoy with the pork chops.
