Pork Chop Recipes
Bacon-Wrapped Pork Chops with BBQ Glaze
Serve Bacon-Wrapped Pork Chops with roasted potato wedges or smashed sweet potatoes.
Prep: 5 min | Cook: 20 min | Yield: 4 servings
Ingredients
- 4 (6 ounce) boneless top loin pork chops, cut 1 inch thick
- 1 teaspoon coarse salt
- 4 slices bacon, preferably maple-flavored
- 4 tablespoons barbecue sauce
- 1/2 cup lager beer (or non-alcoholic beer)
- 1 teaspoon canola oil
- 1/2 cup chicken broth, reduced-sodium
Instructions
- Heat oven to 400 degrees F.
- Season pork with salt. Wrap bacon around the edges of the pork and secure with a wooden pick.
- Mix together barbecue sauce and beer.
- Heat oil in ovenproof large skillet over medium-high heat. Stand chops bacon side down in skillet, leaning against the side of pan if needed. Using tongs, in sequence, turn and stand chops along bacon-wrapped edges to lightly brown bacon, about 3 1/2 minutes (allow about 45 seconds to brown each section). Place chops, wide flat side down, in skillet and cook until underside is lightly browned, about 1 minute. Turn chops over. Spread equal amount of barbecue sauce mixture over top of each chop, letting excess run into skillet.
- Place skillet with chops in oven and bake for 10 minutes.
- Transfer each chop to a dinner plate and let stand while making sauce.
- Meanwhile, pour out fat from skillet, leaving browned bits in skillet. Heat skillet over high heat until hot. Add broth and bring to a boil, scraping up browned bits with wooden spoon, and boil until reduced by half, about 2 minutes. Top each chop with a spoonful of sauce and serve hot.
- Serve with roasted potato wedges or smashed sweet potatoes.
Nutrition
Per serving (pork and glaze): Calories: 350 calories Protein: 51 grams Fat: 11 grams Sodium: 1120 milligrams Cholesterol: 130 milligrams Saturated Fat: 3 grams Carbohydrates: 7 grams
Attribution
Recipe and photo used with permission from:
National Pork Board