Crusted Pork Chops Wrapped In Bacon Food

BACON-WRAPPED PORK KEBABS

Steps:

• For the brine: Combine salt, sugar, bay leaves, thyme, and garlic in a pot with 2 cups water. Bring to a boil and once everything has dissolved remove from heat. Add ice cubes to cool down and set aside.
• For the pork: Place the pork cubes in the cooled brine and set in the fridge for 45 minutes. Meanwhile, cut the bacon into six 1/2-inch-thick slices, about 2 1/2-ounces each. Set a large pot of cold water over high heat and add the bacon slices. Bring to a boil, reduce heat, and simmer for 5 minutes.
• In a small bowl, whisk together the Italian seasoning, granulated garlic, paprika, salt and pepper. Drain pork from brine and pat dry with paper towels. Working with one skewer at a time, thread the bacon at one end followed by a piece of pork. Loop the bacon over the pork so it forms an "S" shape around the pork and continue to thread the bacon and pork together so each skewer has 4 pieces of pork and one thick strip of bacon on it. Sprinkle all with the seasoning mixture.
• Heat a grill to medium and wipe down grates with oil. Place pork kebabs across grill and cook for 3 to 4 minutes on each of four sides until bacon is crisped around edges and pork is a tender medium. Once the pieces have been seared, glaze the kebabs with the Orange Honey Mustard.
• Heat the oil in a small saute pan over medium-high heat. When hot, add the shallots and saute until softened. Add the orange juice, honey and mustard, whisking to thoroughly combine. Bring to a simmer and reduce for 8 to 10 minutes. Stir well, remove from heat, and keep warm until ready to use.

BACON WRAPPED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Fry the bacon in a skillet over medium heat until cooked through but still flexible. Wrap two slices of bacon around each pork chop and top with a tablespoon of cheese sauce. Place the pork chops in a baking dish.
• Bake for 1 hour in the preheated oven.

CREAM CHEESE STUFFED PORK CHOPS WRAPPED IN BACON

Steps:

• Cream cheese and bacon should be room temperature for easier handling.
• Season pork chops with garlic powder, onion powder, salt and pepper, then pound to about 1/4" thickness.
• Put cream cheese (1-2 tablespoons) onto the center of each flattened pork chop.
• Roll the pork chops closed (to keep the cream cheese inside).
• Wrap each pork chop in one to two pieces of bacon (depending on how big your pork chops are). Secure with a toothpick.
• Place the pork chops in a lightly greased baking dish, and bake for 30 minutes at 400 degrees.
• Broil for 5 minutes to crisp the bacon.

BACON WRAPPED PORK CHOPS IN ZESTY SAUCE

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Wrap each pork chop in 2 bacon slices to completely cover the pork chop, and secure with toothpicks. Place the wrapped chops onto a broiler pan, and broil until browned, about 5 minutes per side.
• Mix together the chili sauce, brown sugar, and Dijon mustard in a bowl. Place the browned pork chops into the bottom of a slow cooker, and pour the chili sauce mixture over the chops. Spread pineapple chunks over the chops, set the cooker to Low, and cook until very tender, about 6 hours.

PARMESAN-CRUSTED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Whisk egg in a shallow bowl.
• Mix Parmesan cheese and Cajun seasoning together on a plate.
• Dip each pork chop into egg. Press into Parmesan mixture until coated on both sides. Place in the prepared baking dish.
• Bake in the preheated oven until golden and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.

BACON WRAPPED STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the pork almost in half, but do not cut all the way through. Butterfly the sides until the pork is open enough to stuff.
• Mix torn bread, melted butter, poultry seasoning, onion, and celery in a bowl until bread is evenly coated with butter and seasoning; season with salt and pepper. Stuff the pork tenderloin with the bread mixture. Wrap the pork around the filling and secure closed with toothpicks. Wrap bacon slices around the stuffed tenderloin. Season top of tenderloin with black pepper.
• Cook in the preheated oven until pork is cooked through, about 45 minutes. An instant-read thermometer inserted into the center of the stuffing should read at least 145 degrees F (63 degrees C).

BACON WRAPPED PORK CHOPS WITH BBQ SAUCE

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).

CRUSTED PORK CHOPS WRAPPED IN BACON

Steps:

• Set up a dredging station by whisking the egg and milk together in a wide, shallow bowl. Combine the flour, bread crumbs and Parmesan together in another bowl; set aside.
• Season the pork chops with salt, pepper and a dash of garlic power on each side.
• Wrap the bacon around the pork chop, securing it on the side with a toothpick.
• Dredge the chops one at a time in the egg then the breading mixture, pressing to coat evenly.
• In large cast-iron skillet heat oil and butter over medium-high heat. Fry about 2- 3 minutes on each side. Remove and drain on a paper toweling. Remove the toothpicks before eating.

BAKED BACON-WRAPPED CENTER-CUT PORK CHOPS

Steps:

• Wrap your center cut pork chops with bacon and fix into place. Line a loaf pan with aluminum foil and grease the bottom with a tiny bit of oil or cooking spray. Place your chops into the center of the pan, neither touching the sides, nor one another.
• Directly onto each chop, deposit 1/4 teaspoon no MSG unseasoned meat tenderizer, flip chop and repeat. Both sides are now tenderized and oiled. Add thyme, salt, pepper, sage, ground celery seed, and garlic.
• Using a medium grater, grate small onion equally right onto each chop, repeat with small apple. Split white wine vinegar and Worcestershire sauce evenly, pouring over onion and apple.
• Cover and let marinade in refrigerator overnight if possible. 4 hours should do the trick, if you don't have the time.
• Preheat oven to 350°F and bake, covered, for 1 1/2 hours. When done, the apple and onion should still be on top of the pork chop. Leave them as garnish and remove to serving plate. Serve hot over a bed of pork dressing. Enjoy!

BACON WRAPPED, PORK LOIN CHOPS

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.

GARLIC-HERB-CRUSTED PORK CHOP DINNER FOR ONE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 6x8-inch casserole dish with cooking spray.
• Coat one side of the pork chop with mayonnaise and press panko into the mayonnaise.
• Pour rice mix into the prepared casserole dish. Add water and cream; stir to combine. Place pork chop, coated-side up, into the dish and top with Parmesan cheese.
• Bake in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).