In a small bowl, combine apple juice, bourbon (or lemon juice), and maple syrup.

Place pork chops into a resealable plastic bag. Pour the marinade over the top. Seal the bag, and massage the marinade the marinade into the chops. Place it into the refrigerator for 1-4 hours.

Set up your grill for 275 degrees F, indirect cooking.

Remove loin chops from the bag, and gently blot away some of the marinade with paper towels. Don't wipe all of it off.

Season the chops with salt, black pepper, and garlic powder. Remember that the bacon adds some saltiness, so go light on the salt.

Wrap each chop with one slice of bacon. If your chops are more than 6 oz., use additional bacon. Secure with a wooden toothpick if needed.

For gas or charcoal grill: Place the chops on the grill grates above a drip pan 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 the chops to the hotter part of the grill and sear the bacon for 2 minutes per side over direct heat. Watch for flare-ups.

For pellet grill, remove the chops and increase the heat to high. Once the grill is up to temperature, place the chops back on and sear each side for 2 minutes.

The chops are done once they reach an internal temperature between 145-150 degrees F., and the bacon has cooked to a golden brown color.

Remove chops from the grill and place them on a serving platter. Allow them to rest for 5 minutes before serving. Garnish with your favorite chopped fresh herb.

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze in vacuum-sealed bags for up to 3 months. For regular freezer bags, they will last for up to 3 weeks.