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    You are in: Home / Recipes / Bacon Wrapped, Pork Loin Chops Recipe
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    Bacon Wrapped, Pork Loin Chops

    Bacon Wrapped, Pork Loin Chops. Photo by Cap'n Ron

    1/1 Photo of Bacon Wrapped, Pork Loin Chops

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    1 hr

    25 mins

    Cap'n Ron's Note:

    Tired of the same old pork chops, I thought I would do them on the grill, bacon wrapped. I used a mixture of charcoal briquettes and charcoal. The briquettes last longer and the charcoal adds that campfire flavor, while the bacon added the taste of smoked hickory. Marinating them for 2 days in the Orange Juice Brine provided the hint of orange flavor, and helped to create a real moist chop. Butt Kickin' Blacken contains neither slat nor sugar, and is available at For additional, instructional pictures, Please visit

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    Serves: 8



    Units: US | Metric

    • 4 lbs whole pork loin
    • 4 large oranges, zest and juice
    • 1/4 cup cider vinegar
    • 1 large lemon, zest and juice
    • 4 garlic cloves, grated
    • 1/4 cup kosher salt, coarse
    • butcher's kitchen twine
    • 8 slices thick-sliced bacon
    • vegetable oil, as needed
    • cajun seasoning, Butt Kickin' Blacken, Original Recipe, as needed
    • coarse kosher salt, as needed


    1. 1
      1. Trim the fat and silver skin from the pork loin, then cut it into 8 equal pieces. Each chop should be 1 1/4" - 1 1/2" thick. If your pork loin isn't large enough, you may get only 6 pieces out of it. The thick chops, will end up more tender and moist after they've been cooked on the grill.
    2. 2
      2. Mix up the ingredients for the marinade. Then, place the pork chops, and the marinade into a plastic bag. Set this in the refrigerator for at least 24 hours, but you could leave it as long as 48 hours without harming the chops.
    3. 3
      3. Cut the butcher's twine into lengths that will go around each chop, with a bunch additional length. Make sure you cut a couple of extra strings, because you might drop one or two on the floor like I usually do.
    4. 4
      4. Wrap the bacon around each chop, then tie with the twine.
    5. 5
      5. Set them on a platter, drizzle with the oil, put a heavy dusting of blacken and a little Kosher Salt on each chop, and rub it in well. Turn them over, and do the other side.
    6. 6
      Ron' Note:.
    7. 7
      If you notice that the seasoning isn't pasty after you've applied it to the chops, just add a little more oil.
    8. 8
      6. Cook over a fairly low fire, on the grill. Mine was on for about 50 minutes this time. Cook to an internal temperature of 140 - 145 degrees, with an instant read meat thermometer. When each is done, place on a platter and cover with aluminum foil to rest. I found that I took 4 off the first go-round, then gave it another five minutes. As they cook, you'll feel them begin to firm up. If they're still squishy, they probably aren't done yet.

    Ratings & Reviews:


    Nutritional Facts for Bacon Wrapped, Pork Loin Chops

    Serving Size: 1 (355 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 632.1
    Calories from Fat 379
    Total Fat 42.1 g
    Saturated Fat 14.4 g
    Cholesterol 151.4 mg
    Sodium 3821.7 mg
    Total Carbohydrate 12.9 g
    Dietary Fiber 2.8 g
    Sugars 8.6 g
    Protein 48.8 g

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