Looking for a simple and delicious recipe for bacon-wrapped pork chops? Look no further! This recipe will satisfy your cravings for a hearty and flavorful meal. These tender pork chops are lightly seasoned and then wrapped in strips of bacon before hitting the grill. The result is a juicy, mouth-watering meat lover’s delight.
Why should you wrap pork chops in bacon?
One of our favorite ways to cook pork chops is by using this quick and easy bacon-wrapped method. Not only does the bacon add a delicious and smoky flavor to the meat, but it also keeps the pork chop moist and juicy. For best results, we suggest using thick-cut bacon so everything cooks at the same rate.
What is a pork loin chop?
The loin chop, also called the center loin chop, loin pork chop, or pork loin end chop, is cut from the loin region that extends from the hip to the animal’s back. This cut is lean, flavorful, and sold as whole roasts or individual chops. Loin meat should be brined before cooking. Doing will help plump up the meat and keep it from drying out.
Ingredients for bacon-wrapped pork chops
- 4 pork loin chops: They should be between 3/4 “-1” thick and roughly 6 ounces each
- Thick-cut bacon: Given the thickness of these chops, a thick-cut bacon is best. That way, both the bacon and pork chops will cook at the same rate.
- Marinade ingredients: Apple juice, real maple syrup, and fresh lemon juice. All three of these ingredients work beautifully with pork. Avoid pancake syrup, and use the real stuff. It costs a bit more, but it will be well worth it! I have a bottle specifically for making sauces and marinades.
- Salt and black pepper
How to make it:
- Combine apple juice, lemon juice, and maple syrup in a small bowl.
- Place pork chops into a resealable plastic bag. Pour the marinade over the top, getting it on all exposed surfaces of chops. Seal the bag and place it into the refrigerator for 1-4 hours
- Preheat grill for medium-high indirect heat.
- Remove loin chops from the bag, and with a paper towel, gently blot away some of the marinade liquid. Don’t overdo this step. We want to remove a little excess liquid, not soak it all up.
- Season each chop with black pepper and a little salt.
- Wrap each chop with one slice of bacon (if your chops are more than 6 oz., use more bacon), and secure with a wooden toothpick if needed.
- Place on the grill and cook indirectly (or at 275 degrees F) for 25-30 minutes, turning halfway through the cooking process. Once the internal temperature of the chops reaches 140 degrees F., move chops to the hotter part of the grill and sear the bacon over direct heat. Keep an eye out for flare-ups. If using a pellet grill, remove the chops, crank up the heat as high as it will go. Once up to temp, place the chops back onto the grill and sear each side for 2-3 minutes.
- Once chops reach an internal temperature between 145-150 degrees F., and the bacon has cooked to a golden brown color, they are done.
- Remove chops from the grill, place them onto a serving platter, and garnish with freshly chopped herbs. I recommend chopped chives or flat-leaf parsley.
Tip
Bacon: You might be wondering what kind of thick-cut bacon can you use for this pork chop recipe. Well, that depends entirely on your preference and the flavor profile you’re trying to achieve. Yes, you can use maple bacon or black pepper bacon. I like to stick with hickory-smoked or uncured bacon. That way, if I feel like adding a little rub to the bacon itself, the flavors don’t clash.
Like this recipe? You’ll love Smoked Candied Bacon!
Bacon-Wrapped Pork Chops
Ingredients
- 4 pork boneless pork loin chops 6 ounces each
- 4 strips of thick-cut bacon
- 1/4 cup apple juice
- Juice of 1 medium lemon
- 3 tablespoons real maple syrup
- Salt and pepper to taste
Instructions
- Combine apple juice, lemon juice, and maple syrup in a small bowl.
- Place pork chops into a resealable plastic bag. Pour mixture over the top, making sure all exposed surfaces of chops are well coated. Seal the bag and place it into the refrigerator for 1-4 hours
- Preheat grill for medium-high indirect heat.
- Remove loin chops from the bag, and with a paper towel, gently blot away some of the marinade liquid. Don’t overdo this step. We want to remove a little excess liquid, not soak it all up.
- Season each chop with black pepper and a little salt.
- Wrap each chop with one slice of bacon (if your chops are more than 6 oz., use more bacon), and secure with a wooden toothpick if needed.
- Place on the grill and cook indirectly for 25 minutes, turning halfway through the cooking process. Once the internal temperature reaches 140 degrees F., move chops to the hotter part of the grill and sear the bacon over direct heat. Keep an eye out for flare-ups.
- Once chops reach an internal temperature between 145-150 degrees F., and the bacon has cooked to a golden brown color, they are done.
- Remove chops from the grill, place them onto a serving platter, and garnish with freshly chopped herbs. I recommend chopped chives or flat-leaf parsley.
