Bacon Wrapped Pork Chops with BBQ Sauce

I am always in search of creative new ways to serve pork chops.  Or, have they already rolled out the new identities of Porterhouse, Ribeye and New York chops? I wonder how many cookbooks are going to have to publish updated versions in order to clarify the correct cut of pork needed for a recipe? A pork chop by any other name is still a pork chop, so I’ll stick with that label for this post. If they rename bacon, I’m initiating an all-out boycott….after all, some things are sacred as is and do not require the embellishment of a more dignified title. In my opinion, what makes a pork chop outstanding is the manner in which it is prepared. Although I usually prefer brines and marinades to keep the meat moist, that takes time, which doesn’t lend itself well to easy week-night preparation. I usually prepare this recipe in the oven, but it is adaptable to grill preparation (which is great for those tailgate parties). Now picture this…..a pork chop smothered in barbeque sauce, flavored with a sprig of fresh rosemary, then embracingly wrapped in bacon. Now that's a pork (loin) chop worthy of the name Porterhouse!

Preheat oven to 400° F.

Lay each pork chop on top of two slices of bacon. (Two slices should be sufficient, unless you are using bone-in, or bigger chops.)

Slather the chops with barbeque sauce. Flip the chops over 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). Pull up the bacon and wrap tightly around each sauced pork chop. (It shouldn’t be necessary to secure with a wooden toothpick, as bacon should adhere well without it.)

Pull up the bacon and wrap tightly around each sauced pork chop. (It shouldn’t be necessary to secure with a wooden toothpick, as bacon should adhere well without it.) Prepare broiler pan, or any roasting pan with a rack, by spraying surface with cooking spray. I highly recommend the use of a rack (or broiler pan), as you will get a lot of drippings from the bacon; and you don’t want the chops to be sitting in all that grease.

Bake for 30 to 35 minutes, or until instant-read thermometer registers 150° F. If bacon is not browned enough, put the chops under the broiler for a minute or two, or until crisp.

Let chops rest for a few minutes. Remove rosemary sprigs before serving.

Serve with additional warmed barbeque sauce, if desired.

To adapt this recipe for grill cooking, cook over direct heat for about 5 minutes per side, then transfer to indirect heat. Continue cooking until internal temperature reads 150° F. (about 30 minutes).

BACON-WRAPPED PORK CHOPS W/ BBQ SAUCE
Source:  Rick Bayless
Posted by: www.meldingmagic.com

 
INGREDIENTS:

• 4 each pork loin chops (about 1-inch thick), bone in or boneless center cut (Porterhouse)
• 1/2 cup barbeque sauce (your favorite kind)
• 8 to 12 slices bacon (Maple, Applewood, or any flavor you prefer)
• 4 sprigs fresh rosemary
• Salt & freshly ground pepper to taste
• Additional barbeque sauce for serving, if desired.

             
DIRECTIONS:

1. Preheat oven to 400° F.
2. Layer pork chops on bacon (two slices per chop should be enough, unless you are using bone-in or
    bigger chops). 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 sauced pork
    chop. (It should not be necessary to secure with a wooden toothpick, as bacon should adhere well
    without it.)
3. Prepare broiler pan (or any roasting pan with a rack), by spraying surface with cooking spray. I highly
    recommend the use of a rack or broiler pan, as you will get a lot of drippings from the bacon and you
    don't want the chops to be sitting in all that grease.  Bake for 30 to 35 minutes (depending on
    thickness of chops). A meat thermometer inserted in thickest part of the meat should register about
    150° F.  If bacon is not browned to your liking, put the chops under the broiler for a minute or two, or
    until crisp.
4.  Let chops rest for a few minutes. Remove rosemary sprigs before serving.
5.  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).