Bacon-Wrapped Pork Chops
Need an easy recipe for bacon-wrapped pork chops? Well, I’ve got you covered! Wrapping them in bacon is a surefire way to get a delicious, moist, and flavorful pork loin chop. A simple recipe perfect for weeknight meals. I recommend using thick-cut bacon for this dish—that way, your chop, and the bacon finish at the same rate.
Jump to RecipeWhat is a pork loin chop?
The loin chop, also called the center loin chop, loin pork chops, pork loin end chop, is cut from the loin region that extends from the hip to the animal’s back. This cut of meat is lean, mild in flavor, and often sold as whole roasts or cut into individual chops. Because of how lean this meat can be, it is a great candidate for brining. Doing will help plump up the meat and keep it from drying out. Typically these pork loin chops are grilled, broiled, or pan-fried.
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: Normally, I recommend using a thinner cut of bacon, but given the thickness of these chops, a thick-cut variety is best. That way, the bacon and pork chops will finish at the same rate, and you won’t end up with an undercooked chop and burnt bacon.
–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 set aside for sauces and marinades.
–Salt and black pepper
How to make bacon-wrapped pork chops:
- 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.
Some things to consider:
Bacon: What kind of thick-cut bacon can you use for this 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.
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.
Notes
Nutrition
