BACON WRAPPED PORK CHOPS WITH BBQ SAUCE
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.
Provided by Charmie777
Categories Pork
Time 1h5m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 5
Steps:
- 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).
Nutrition Facts : Calories 406.9, Fat 20.1, SaturatedFat 6.9, Cholesterol 134.8, Sodium 486.8, Carbohydrate 11.4, Fiber 0.2, Sugar 8.1, Protein 41.7
BACON-WRAPPED PORK TENDERLOIN
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Lay the bacon onto a rimmed baking sheet lined with a baking rack. Bake until the bacon has rendered some of its fat but is still completely flexible and hasn't begun to brown, about 15 minutes. Remove from the oven and let cool 5 minutes. Raise the oven temperature to 450 degrees F.
- Generously sprinkle the tenderloin with salt and black pepper.
- In a small bowl, stir together the mustard, brown sugar, garlic powder and cayenne. Coat the tenderloin all over with the mixture.
- Starting at one end, wrap the bacon strips around the tenderloin, overlapping them slightly so they are shingled.
- Place the tenderloin on the baking rack and roast until 130 degrees F at the thickest point, about 17 minutes. Let rest 5 minutes, then transfer to a cutting board using a long offset spatula and tongs. Slice into 1-inch-thick rounds and serve.
BACON-WRAPPED SEASONED PORK CHOPS WITH BAR-B-Q'D ONIONS
The cooler weather may be here, but don't put your backyard grill away yet. Fire up the grill at least one more time and try this savory twist to grilled boneless pork chops! These bacon-wrapped pork chops are easy to prepare and deliciously satisfying any night of the week. The maple syrup brings out the subtle sweetness of the bacon. Just add your favorite sides and you've got a meal that will have your family shouting: "Thanks, mom!"
Provided by Feast Your Eyes
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the garlic powder, seasoned salt, basil, oregano, and black pepper; rub the seasoning all over the pork chops.
- Wrap a strip of bacon around the edges of each pork chop and secure with toothpicks; brush maple syrup on bacon and coat each chop well with the olive oil.
- Grill the pork chops and onions over medium heat for 10 minutes, turning once.
- Transfer the onions to a large piece of heavy duty foil and top with barbecue sauce, seal edges of foil - leaving room for air to circulate.
- Cook the chops and onions for another 10 minutes (or until the pork is cooked through and the onions are very soft).
- To serve, top the pork with cooked onions and add your favorie side dishes.
Nutrition Facts : Calories 185.6, Fat 10.9, SaturatedFat 3.5, Cholesterol 15.4, Sodium 446.9, Carbohydrate 18.5, Fiber 1.6, Sugar 10.1, Protein 4.2
PORK CHOPS WITH BACON & ONIONS
Is there anything bacon and onions don't taste great with? (Well, maybe desserts.) They certainly make these pork chops a guaranteed hit.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Sprinkle chops with thyme and pepper.
- Cook and stir bacon and onions in large skillet on medium-high heat until bacon is crisp. Remove bacon mixture from skillet with slotted spoon; place in medium bowl.
- Add chops to reserved drippings in skillet; cook 5 min. on each side or until chops are evenly browned on both sides. Meanwhile, stir gravy into bacon mixture.
- Pour gravy mixture over chops; cover. Simmer on medium-low heat 15 min. or until chops are done (145ºF). Remove from heat. Let stand 3 min. before serving.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
BACON-SWISS PORK CHOPS
I'm always looking for quick and easy recipes that are impressive enough to serve company. These bacon wrapped pork chops certainly fits the bill. -Keith Miller, Fort Gratiot, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a nonstick skillet coated with cooking spray, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally. Drain on paper towels; discard drippings., Sprinkle pork chops with garlic powder and salt. Add pork chops to same pan; cook over medium heat 3-4 minutes on each side or until a thermometer reads 145°. Top pork with bacon mixture and cheese. Cook, covered, on low heat for 1-2 minutes or until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 218 calories, Fat 10g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 268mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
SEASONED PORK CHOPS
I invented these pork chops one day when I was feeling creative. They turned out to be delicious....now a family favorite. And they are so incredibly easy to make. Sometimes I will use the same recipe on chicken as well.
Provided by shelshel0110
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Lightly grease a large frying pan with non-stick spray. Heat the pan. Temperature will depend on the thickness of the chops. For thin chops use med-high heat. For thicker chops use medium heat.
- Brush pork chops with vinegar and then brush with a thin coat of olive oil. Lightly sprinkle the pork chops with each of the seasonings. Flip and repeat on the other side.
- Place in the frying pan until browned on one side (usually about 7-12 minutes). Flip and cook until other side is browned.
- Enjoy!
BACON WRAPPED, PORK LOIN CHOPS
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 http://www.capnrons.com/index.html?ID=RZ For additional, instructional pictures, Please visit http://www.capnrons.com/R_M_Bacon_Wrapped_Pork_Loin_Chops.html?ID=RZ
Provided by Capn Ron
Categories Pork
Time 1h25m
Yield 8 chops, 8 serving(s)
Number Of Ingredients 11
Steps:
- 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. 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. 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. Wrap the bacon around each chop, then tie with the twine.
- 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.
- Ron' Note:.
- If you notice that the seasoning isn't pasty after you've applied it to the chops, just add a little more oil.
- 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.
Nutrition Facts : Calories 632.1, Fat 42.1, SaturatedFat 14.4, Cholesterol 151.5, Sodium 3821.8, Carbohydrate 13, Fiber 2.9, Sugar 8.7, Protein 48.9
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- In a small bowl, combine garlic powder, smoked paprika, black pepper, and cayenne (if using). Generously rub spice mixture over the top, bottom, and sides of each pork chop.
- Use two thick-cut pieces of maple bacon per pork chop. Starting with the end of the pork chop on the bottom of the pork chop, wrap each strip of bacon around. Try to have the loose ends snug to the bottom so the bacon stays on (although it's not the end of the world if the tip of the bacon ends up on top).
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