Bacon Wrapped Pork Chops With BBQ Sauce

The aroma of bacon sizzling in the oven always brings back memories of my childhood. I remember sneaking downstairs early on Saturday mornings, lured by that irresistible scent, to find my grandfather meticulously preparing a hearty breakfast. While he usually stuck to classic bacon and eggs, every now and then he’d surprise us with something special, like bacon-wrapped pork chops. That smoky, savory combination, glazed with sweet barbecue sauce, was pure comfort food. This recipe is my attempt to recreate that cherished memory, a little bit of love and nostalgia wrapped in every bite.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Servings: 4
• Yields: 4 chops
• Dietary Type: Gluten-Free (depending on BBQ sauce)

Ingredients

• 4 boneless pork chops (about 1 inch thick)
• ½ cup barbecue sauce
• 8 slices bacon
• 4 sprigs fresh rosemary
• Salt & freshly ground black pepper

Equipment Needed

• Oven
• Broiler pan (or roasting pan with a rack)
• Cooking spray
• Meat thermometer

Instructions

1. Preheat your oven to 400°F (200°C). Make sure your oven rack is positioned in the center of the oven.
2. On a clean work surface, arrange the bacon slices side by side, slightly overlapping. Think of each chop resting on two slices of bacon formed in the shape of an “H.”
3. Place each pork chop on top of the bacon. Season generously with salt and freshly ground black pepper. Don’t be shy – the bacon and BBQ sauce are quite sweet, so the salt helps balance the flavors.
4. Now, the fun part! Slather the pork chops liberally with barbecue sauce. Be sure to coat every nook and cranny. Flip the chops and repeat on the other side, using up all the BBQ sauce.
5. Lay a sprig of fresh rosemary on top of each chop, allowing the ends to hang slightly over the edge. This makes them easy to remove before serving. The rosemary infuses a subtle, woodsy aroma into the pork.
6. Carefully wrap the bacon slices tightly around each pork chop. Secure them as best you can, tucking in the ends.
7. Prepare your broiler pan (or any roasting pan with a rack) by spraying the surface with cooking spray. This prevents the pork chops from sticking and makes cleanup a breeze.
8. Bake in the preheated oven for 30 to 35 minutes. Use a meat thermometer to check the internal temperature. Insert it into the thickest part of the meat; it should register about 150°F (66°C) for medium doneness.
9. Once the pork chops reach 150°F (66°C), turn the oven to broil. Broil each side until the bacon is beautifully crisp and caramelized. Keep a close eye on them to prevent burning. This usually takes just a few minutes per side.
10. Remove the pork chops from the oven and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chop.
11. Remove the rosemary sprigs before serving.
12. If desired, serve with additional warmed barbecue sauce.

Note: For grilling, cook over direct heat for about 5 minutes per side, then transfer to indirect heat and continue cooking until the internal temperature reaches 150°F (66°C) (about 30 minutes).

Expert Tips & Tricks

• For an extra layer of flavor, marinate the pork chops in the barbecue sauce for at least 30 minutes (or even overnight) before wrapping them in bacon.
• If you’re using thick-cut bacon, you may need to increase the broiling time to ensure it gets crispy.
• If the bacon starts to brown too quickly during baking, you can tent the pork chops with foil to prevent burning.
• Don’t overcrowd the pan. If necessary, cook the pork chops in batches to ensure even cooking and browning.
• For a spicier kick, use a barbecue sauce with a little heat or add a pinch of cayenne pepper to the pork chops before wrapping them in bacon.

Serving & Storage Suggestions

These bacon-wrapped pork chops are incredibly versatile. Serve them with classic sides like mashed potatoes, coleslaw, or grilled corn on the cob. They also pair well with roasted vegetables like asparagus, Brussels sprouts, or sweet potatoes.

Leftover pork chops should be stored in an airtight container in the refrigerator. They will keep for up to 3-4 days. To reheat, you can microwave them (though the bacon may lose some of its crispness), bake them in the oven at 350°F (175°C) until heated through, or pan-fry them until warmed.

I do not recommend freezing cooked pork chops as the texture can become altered.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	406.9 kcal	N/A
Calories from Fat	181 g	45%
Total Fat	20.1 g	30%
Saturated Fat	6.9 g	34%
Cholesterol	134.8 mg	44%
Sodium	486.8 mg	20%
Total Carbohydrate	11.4 g	3%
Dietary Fiber	0.2 g	0%
Sugars	8.1 g	N/A
Protein	41.7 g	83%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spice it up: Use a spicy barbecue sauce or add a pinch of cayenne pepper to the pork chops before wrapping them in bacon.
• Sweet and savory: Drizzle a little maple syrup or honey over the pork chops before baking for a touch of sweetness.
• Herb variations: Experiment with different herbs like thyme, oregano, or sage instead of rosemary.
• Bacon alternatives: For a leaner option, use turkey bacon. Keep in mind the cook time may vary.
• BBQ Sauce Swaps: Try a honey-garlic or even a fruit-based BBQ sauce for a fun twist. Peach or cherry BBQ sauces work surprisingly well!

FAQs (Frequently Asked Questions)

Q: Can I use thick-cut bacon for this recipe?
A: Yes, you can use thick-cut bacon, but you may need to increase the broiling time to ensure it gets crispy. Keep a close eye on it to prevent burning.

Q: Can I prepare these pork chops ahead of time?
A: You can assemble the pork chops (wrap them in bacon and slather them with BBQ sauce) up to a day in advance and store them in the refrigerator. Add the rosemary just before baking.

Q: What if I don’t have a broiler pan?
A: If you don’t have a broiler pan, you can use any roasting pan with a rack. The rack helps to elevate the pork chops and allow the heat to circulate evenly.

Q: How do I know when the pork chops are done?
A: The best way to check for doneness is to use a meat thermometer. Insert it into the thickest part of the meat. The pork chops should register about 150°F (66°C) for medium doneness.

Q: My bacon is burning before the pork chops are cooked through. What should I do?
A: If the bacon starts to brown too quickly, you can tent the pork chops with foil to prevent burning. This will help to slow down the browning process and allow the pork chops to cook through.

Final Thoughts

These Bacon Wrapped Pork Chops with BBQ Sauce are a guaranteed crowd-pleaser. The combination of savory bacon, tender pork, and sweet barbecue sauce is simply irresistible. I encourage you to give this recipe a try and share your feedback. Serve it with your favorite sides for a complete and satisfying meal. Don’t be afraid to experiment with different variations and make it your own! Enjoy!