Bacon wrapped pork chops are a game-changer for dinner. 🔥 I achieve crispy bacon and juicy pork by searing the chops first, then baking them to perfection.
This recipe delivers perfect results every time, with a deliciously caramelized bacon crust and tender pork inside. Serve with roasted vegetables or mashed potatoes for a complete meal.
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Difficulty
Medium
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Diet
Meat
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Total Time
30 min
🔥
Calories
Med Cal
Ingredients for Bacon Wrapped Pork Chops
Quality pork and thick-cut bacon make all the difference in this show-stopping dish.
The pork chops matter here. Look for center-cut, 1-1.5 inches thick at your local butcher or Whole Foods. The bacon should be thick-cut—applewood-smoked adds great depth. I usually grab mine from Costco when I’m doing a big batch.
No smoked paprika? Regular paprika works, but add a dash of liquid smoke if you’ve got it. The brown sugar can be dark or light brown—dark gives a deeper flavor. If you can’t find thick-cut bacon, regular bacon will work but might not get as crispy. For an extra kick, try peppered bacon.
These keep beautifully in the fridge for up to 3 days. Reheat in the oven at 325°F to maintain crispiness—15-20 minutes should do it. You can freeze them too, wrapped individually in plastic wrap then foil. Thaw overnight in the fridge before reheating.
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Why You’ll Love This Recipe
Quick Prep: I can throw this bacon wrapped pork chops recipe together in under 30 minutes, which is a lifesaver on busy weeknights.
Smoky Sweetness: The combination of thick-cut bacon, brown sugar, and smoked paprika creates a ridiculously good flavor profile that’s both sweet and savory.
Crowd-Pleasing Dish: This recipe is perfect for feeding a crowd, whether it’s a family dinner or a gathering with friends – it’s always a hit.
Leftover Love: I love that this recipe makes great leftovers – the pork chops are just as delicious the next day, sliced thin for a sandwich or served with a fresh salad.
Step-by-Step Instructions for Bacon Wrapped Pork Chops
Follow these precise steps to achieve perfectly cooked pork chops with crispy bacon.
🔥 Step 1: Prepare the Spice Rub and Bacon
Start by mixing together the 1 tsp Smoked Paprika, 1 tsp Garlic Powder, 0.5 tsp Onion Powder, 0.5 tsp Black Pepper, and 0.25 tsp Salt in a small bowl until well combined. This spice blend will add depth to your pork chops. Next, lay out the 8 slices of Thick-Cut Bacon on a clean surface. You’ll need two slices per pork chop.
I like to prepare everything before starting to cook—this is called mise en place. Having all your ingredients ready makes the cooking process smoother and more enjoyable.
👨🍳 Step 2: Season and Wrap the Pork Chops
Take the 4 pieces of Pork Chops and pat them dry with paper towels on both sides. This helps the bacon stick better and promotes even cooking. Season both sides of each pork chop with the prepared spice rub, pressing it gently into the meat to ensure it adheres.
Now, wrap each pork chop with 2 slices of Thick-Cut Bacon, securing the bacon with toothpicks if necessary. Make sure the bacon is wrapped tightly around the pork chop to prevent it from unraveling during cooking. The bacon should overlap slightly as you wrap it around the chop.
🔥 Step 3: Sear the Bacon-Wrapped Pork Chops
Heat 2 tbsp of Olive Oil in a large oven-safe skillet over medium-high heat. Once the oil is hot and shimmering, add the bacon-wrapped pork chops. Sear them for 2-3 minutes per side until the bacon is golden brown and crispy. This step is crucial for developing that perfect crispy bacon exterior.
After searing, transfer the skillet to the preheated oven. If you don’t have an oven-safe skillet, transfer the pork chops to a baking sheet lined with parchment paper.
🔥 Step 4: Bake to Perfection
Preheat your oven to 400°F. Bake the pork chops in the oven for 15-20 minutes or until they reach an internal temperature of 145°F. The exact cooking time will depend on the thickness of your pork chops, so keep an eye on them. For an extra caramelized crust, sprinkle the 2 tbsp of Brown Sugar over the pork chops during the last 5 minutes of baking.
The combination of the smoky bacon, sweet brown sugar, and perfectly seasoned pork creates a harmonious balance of flavors. You’ll know they’re done when the bacon is crispy and the pork is cooked through.
⏰ Step 5: Rest and Serve
Once the pork chops are cooked, remove them from the oven and let them rest for 5 minutes before serving. This resting period allows the juices to redistribute within the meat, ensuring that each bite is juicy and flavorful. Garnish with 2 sprigs of Fresh Thyme if desired, and serve immediately.
Slice into one of these bacon-wrapped pork chops, and you’ll be rewarded with a tender, juicy interior wrapped in a layer of crispy, smoky bacon. It’s a match made in culinary heaven.
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Pro Tips For Making Bacon Wrapped Pork Chops
Sear Before Baking: Get a hot skillet—almost smoking—and sear the bacon-wrapped pork chops for 2-3 minutes per side before baking. This creates a crust that locks in juices.
Dry the Chops: Pat those pork chops dry with paper towels before wrapping them in bacon. I learned this the hard way—excess moisture prevents the bacon from crisping up.
Watch the Bacon: Keep an eye on the bacon’s edges during baking; if it starts to get too dark, tent the chops with foil to prevent burning. Sounds simple, but it makes a real difference.
Prep the Bacon: Partially cook the bacon slices in a skillet before wrapping them around the pork chops. This shortcut ensures the bacon is crispy and not chewy by the time the pork is done.
Regional Styles of These Flavors
Southern Style Variations
In the Southern United States, bacon-wrapped pork chops often feature maple-glazed bacon for a sweet and smoky flavor combination. I love adding a tablespoon of pure maple syrup to the brown sugar for an extra depth of flavor. This creates a beautiful caramelized crust during baking.
Midwestern Comfort
The Midwest brings a comforting twist with apple cider jus served alongside the pork chops. To make it, reduce 1 cup of apple cider on the stovetop until thick and syrupy, then whisk in 2 tablespoons of butter. This pairs beautifully with the smoky bacon and pork.
Texas-Style BBQ Influence
In Texas, you might find bacon-wrapped pork chops infused with chipotle peppers in the spice rub. I like to add 1-2 chipotle peppers in adobo sauce to the spice mix for a smoky heat. This gives the dish a bold, barbecue-inspired flavor profile that’s perfect with grilled vegetables.
New Orleans Fusion
For a Creole-inspired version, try adding Cajun seasoning to the spice rub and a dash of hot sauce to the brown sugar mixture. This gives the pork chops a spicy kick that pairs well with creamy mashed potatoes or grilled asparagus. The combination is absolutely delicious. 🔥
Regional Bacon Choices
Different regions offer unique bacon varieties that can elevate this dish. For example, Irish bacon provides a more back bacon-style flavor, while thick-cut peppered bacon adds an extra layer of spice. Experimenting with local bacon styles can add interesting variations to this classic recipe.
Nutrition Facts
Servings 4
Amount Per Serving
Calories 540kcal
% Daily Value
Total Fat 38g49%
Saturated Fat 12g60%
Cholesterol 120mg40%
Sodium 940mg41%
Total Carbohydrate 14g5%
Dietary Fiber 0g0%
Sugars 12g
Protein 38g76%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Frequently Asked Questions
1
What’s the best type of bacon to use for wrapping pork chops?
Thick-cut bacon works best as it holds its shape and crisps up nicely. Applewood-smoked or peppered bacon adds extra flavor. Avoid thin-cut bacon as it may become too crispy or burn during cooking.
2
How do I prevent the bacon from unraveling during cooking?
Secure the bacon with toothpicks if needed, and
3
Can I prepare bacon-wrapped pork chops ahead of time?
Yes, you can prepare them ahead. Wrap the pork chops with bacon and refrigerate for up to 24 hours before cooking. Let them sit at room temperature for 30 minutes before searing for more even cooking. This helps the pork cook more consistently.
4
What’s the ideal internal temperature for cooked pork chops?
The safe internal temperature is 145°F. Use a meat thermometer to check the temperature at the thickest part of the chop. Let the pork rest for 5 minutes before serving to allow juices to redistribute. This ensures tender and juicy pork.
I'm Nathan Turner, and I've been messing around with pots and pans since my Aunt Linda handed me a whisk at age six in her cramped Portland, Oregon kitchen, teaching me to stir roux while Fleetwood Mac played on her old boom box. The smell of sizzling garlic and butter still yanks me back to Sunday gravy sessions when she'd call me 'Little Chef' even though I could barely see over the counter. After college, I spent eight years in Chicago working in restaurant kitchens, learning more from burning my fingertips on sheet pans than any culinary textbook. These days, I live back in Portland with my wife Sophie, our daughter Maya (age 9), and our judgmental tuxedo cat Pickles. When I'm not experimenting with new recipes, I'm usually trail running in Forest Park or restoring vintage cast iron I find at garage sales. My proudest moment was Thanksgiving 2017 when my green bean casserole finally beat my cousin's at our family cook-off—he'd held the title since 2004, so that victory tasted better than the crispy onions on top.
