BACON WRAPPED PORK CHOPS
This is for anyone who loves meat and isn't afraid to try something new.
Provided by Ashley M
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h20m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Fry the bacon in a skillet over medium heat until cooked through but still flexible. Wrap two slices of bacon around each pork chop and top with a tablespoon of cheese sauce. Place the pork chops in a baking dish.
- Bake for 1 hour in the preheated oven.
Nutrition Facts : Calories 458.2 calories, Carbohydrate 1.8 g, Cholesterol 108.6 mg, Fat 35.9 g, Protein 29.8 g, SaturatedFat 13 g, Sodium 754.3 mg, Sugar 1 g
BACON WRAPPED PORK CHOPS IN ZESTY SAUCE
These are so simple to make and so very good to eat! I'm a stay-at-home mom of two girls, and a full time student. I'm always trying new things especially for the slow cooker. This recipe is one of my favorites!
Provided by MegVanderpoel
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 6h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Wrap each pork chop in 2 bacon slices to completely cover the pork chop, and secure with toothpicks. Place the wrapped chops onto a broiler pan, and broil until browned, about 5 minutes per side.
- Mix together the chili sauce, brown sugar, and Dijon mustard in a bowl. Place the browned pork chops into the bottom of a slow cooker, and pour the chili sauce mixture over the chops. Spread pineapple chunks over the chops, set the cooker to Low, and cook until very tender, about 6 hours.
Nutrition Facts : Calories 258 calories, Carbohydrate 15.1 g, Cholesterol 56.3 mg, Fat 12 g, Fiber 0.4 g, Protein 21.5 g, SaturatedFat 4.1 g, Sodium 643.1 mg, Sugar 12.6 g
BACON WRAPPED PORK CHOPS WITH BBQ SAUCE
Absolutely delicious take on pork chops. The chops really benefit from the bacon, making them moist and flavorful. You can also do on the grill if you prefer.
Provided by Charmie777
Categories Pork
Time 1h5m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- On work surface layer slices of bacon side by side. Place each chop on 2 pieces of bacon (picture 2 slices of bacon as the upright part of an H, and the pork chop as the across section). Season with salt and pepper.
- 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 chop.
- Prepare broiler pan (or any roasting pan with a rack), by spraying surface with cooking spray.
- Bake for 30 to 35 minutes until a meat thermometer inserted in thickest part of the meat should register about 150°F
- Turn oven to broil and broil on each side until bacon is crisp.
- Let chops rest for a few minutes. Remove rosemary sprigs before serving.
- 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).
Nutrition Facts : Calories 406.9, Fat 20.1, SaturatedFat 6.9, Cholesterol 134.8, Sodium 486.8, Carbohydrate 11.4, Fiber 0.2, Sugar 8.1, Protein 41.7
BACON-WRAPPED PORK ROAST WITH POTATOES AND ONIONS
Steps:
- Preheat the oven to 400 degrees F.
- Coat the pork with olive oil and sprinkle with salt and pepper. Arrange the parsley and sage leaves along the top of the roast.
- Lay the bacon horizontally in a roasting pan, with the strips touching. Set the pork roast in the center of the pan and fold the bacon over to wrap the roast.
- Add the potatoes and onions to the pan, to border the roast. Transfer to the oven and roast until the bacon is crisp and the pork reaches an internal temperature of 140 degrees F on an instant-read thermometer, about 1 1/2 hours.
- Transfer the roast to a cutting board and rest for 10 to 15 minutes. Slice and serve with the potatoes and onions.
BACON-WRAPPED PORK TENDERLOIN
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Lay the bacon onto a rimmed baking sheet lined with a baking rack. Bake until the bacon has rendered some of its fat but is still completely flexible and hasn't begun to brown, about 15 minutes. Remove from the oven and let cool 5 minutes. Raise the oven temperature to 450 degrees F.
- Generously sprinkle the tenderloin with salt and black pepper.
- In a small bowl, stir together the mustard, brown sugar, garlic powder and cayenne. Coat the tenderloin all over with the mixture.
- Starting at one end, wrap the bacon strips around the tenderloin, overlapping them slightly so they are shingled.
- Place the tenderloin on the baking rack and roast until 130 degrees F at the thickest point, about 17 minutes. Let rest 5 minutes, then transfer to a cutting board using a long offset spatula and tongs. Slice into 1-inch-thick rounds and serve.
BACON WRAPPED, PORK LOIN CHOPS
Tired of the same old pork chops, I thought I would do them on the grill, bacon wrapped. I used a mixture of charcoal briquettes and charcoal. The briquettes last longer and the charcoal adds that campfire flavor, while the bacon added the taste of smoked hickory. Marinating them for 2 days in the Orange Juice Brine provided the hint of orange flavor, and helped to create a real moist chop. Butt Kickin' Blacken contains neither slat nor sugar, and is available at http://www.capnrons.com/index.html?ID=RZ For additional, instructional pictures, Please visit http://www.capnrons.com/R_M_Bacon_Wrapped_Pork_Loin_Chops.html?ID=RZ
Provided by Capn Ron
Categories Pork
Time 1h25m
Yield 8 chops, 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Trim the fat and silver skin from the pork loin, then cut it into 8 equal pieces. Each chop should be 1 1/4" - 1 1/2" thick. If your pork loin isn't large enough, you may get only 6 pieces out of it. The thick chops, will end up more tender and moist after they've been cooked on the grill.
- 2. Mix up the ingredients for the marinade. Then, place the pork chops, and the marinade into a plastic bag. Set this in the refrigerator for at least 24 hours, but you could leave it as long as 48 hours without harming the chops.
- 3. Cut the butcher's twine into lengths that will go around each chop, with a bunch additional length. Make sure you cut a couple of extra strings, because you might drop one or two on the floor like I usually do.
- 4. Wrap the bacon around each chop, then tie with the twine.
- 5. Set them on a platter, drizzle with the oil, put a heavy dusting of blacken and a little Kosher Salt on each chop, and rub it in well. Turn them over, and do the other side.
- Ron' Note:.
- If you notice that the seasoning isn't pasty after you've applied it to the chops, just add a little more oil.
- 6. Cook over a fairly low fire, on the grill. Mine was on for about 50 minutes this time. Cook to an internal temperature of 140 - 145 degrees, with an instant read meat thermometer. When each is done, place on a platter and cover with aluminum foil to rest. I found that I took 4 off the first go-round, then gave it another five minutes. As they cook, you'll feel them begin to firm up. If they're still squishy, they probably aren't done yet.
Nutrition Facts : Calories 632.1, Fat 42.1, SaturatedFat 14.4, Cholesterol 151.5, Sodium 3821.8, Carbohydrate 13, Fiber 2.9, Sugar 8.7, Protein 48.9
BACON-WRAPPED PORK CHOPS AND CAULIFLOWER SHEET-PAN DINNER
Herbed bacon-wrapped pork chops and lemony roasted cauliflower come together in a simple sheet-pan dinner the whole family will love.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Spray bottom of 18x13-inch rimmed sheet pan with cooking spray.
- In large bowl, toss cauliflower, 2 tablespoons of the olive oil, the salt and red pepper. Spread cauliflower mixture evenly in sheet pan. Roast 20 minutes; stir.
- Meanwhile, place bacon on microwavable plate. Cover; microwave on High 3 to 4 minutes or just until edges begin to brown but are still soft and pliable.
- Rub pork chops with remaining 1 tablespoon olive oil; sprinkle with thyme, rosemary and black pepper. Arrange 2 bacon pieces over top of each pork chop, and place in sheet pan with cauliflower, tucking ends of bacon underneath each pork chop.
- Bake 9 to 11 minutes or until meat thermometer inserted in center of pork chop reads at least 145°F. Garnish cauliflower with lemon peel before serving.
Nutrition Facts : Calories 370, Carbohydrate 8 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 3 g, TransFat 0 g
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