Prep 20 mins
Cook 45 mins
Absolutely delicious take on pork chops. The chops really benefit from the bacon, making them moist and flavorful. You can also do on the grill if you prefer.
- 4 boneless pork chops (about 1 inch thick)
- 118.29 ml barbecue sauce
- 8 slice bacon
- 4 sprig fresh rosemary
- salt & freshly ground black pepper
- Preheat oven to 400°F.
- On work surface layer slices of bacon side by side. Place each chop on 2 pieces of bacon (picture 2 slices of bacon as the upright part of an H, and the pork chop as the across section). Season with salt and pepper.
- Slather the chops with barbeque sauce. Flip the chops and slather the other side as well, until barbeque 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 chop.
- Prepare broiler pan (or any roasting pan with a rack), by spraying surface with cooking spray.
- Bake for 30 to 35 minutes until a meat thermometer inserted in thickest part of the meat should register about 150°F
- Turn oven to broil and broil on each side until bacon is crisp.
- Let chops rest for a few minutes. Remove rosemary sprigs before serving.
- If desired, serve with additional warmed barbeque 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).
BBQ, bacon, and pork chops what more can be said! :) My DH was in heaven! He did grill the chops and I didnt have fresh rosemary so I added a sprinkle or two of dried to the bbq sauce. Made the six pork chops for two us so we could enjoy leftovers too. Charmie we will be making these again! Made and reviewed for the Culinary Quest .
We have a winner! I am not a 'lives for bacon' gal but DH loves it so I gave this recipe a try. I used bone in chops as a personal preference and because they were about 3/4" thick I jacked the temperature to 425 for 20 minutes. Otherwise I followed the recipe. It was just perfect with the bacon nicely done but not at all burned and the pork still moist. This recipe will be made frequently. I also had a slice of onion with it. Thanks for posting! Made for Culinary Quest 2014.
|My dh was over the moon. He absolutely loved this recipe. I used pork tenderloin, it worked great, and was moist, tender and juicy. Otherwise made exactly as written. The pork was so flavorful, I used a homemade BBQ sauce from the Quest, so good. Served with Texas Coleslaw, Fried Green Tomatoes, Sour Cream & Chive Biscuits and Texas Style Garlic Mashed Potatoes for a memorable meal. Made for CQ2 - Texas