Bacon Wrapped Bnls Pork Chops Recipes

BACON WRAPPED PORK CHOPS

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.

BACON WRAPPED PORK CHOPS WITH BBQ SAUCE

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).

EASY BACON WRAPPED PORK CHOPS

Steps:

• 1. preheat oven to 350
• 2. season pork chops with salt and pepper (or any other seasoning you like)
• 3. wrap strips of uncooked bacon around the pork chops (make sure the bacon is snug around the pork chop)secure with a tooth pick or two
• 4. heat a small amount of oil on med-high and brown the pork chops on each side (5-8) minutes per side or until you like the color
• 5. place pork chops in a baking dish and bake at 350 for about 30 minutes

BACON-WRAPPED PORK CHOPS

Steps:

• Preheat oven to 425°.
• In a 12-inch cast-iron skillet, cook bacon over medium heat until partially cooked, about 2 minutes. Remove bacon, and let drain on paper towels, reserving 3 tablespoons drippings in skillet.
• Wrap 2 pieces of bacon around outer edge of each pork chop, securing with a wooden pick. Sprinkle both sides of pork with salt and pepper.
• Heat skillet over medium-high heat. Add pork chops; cook until browned, 3 to 4 minutes per side.
• Place skillet in oven, and bake until desired degree of doneness, 8 to 10 minutes. Remove pork chops from skillet.
• Add 2 tablespoons butter to skillet, and heat over medium heat. Add mushrooms and rosemary; cook for 3 to 4 minutes. Remove mushrooms from skillet. Add wine; cook until wine is reduced by half, 2 to 3 minutes. Whisk in remaining 1 tablespoon butter. Return pork chops and mushrooms to skillet; spoon mushroom mixture over pork chops.

BACON-SWISS PORK CHOPS

Steps:

• In a nonstick skillet coated with cooking spray, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally. Drain on paper towels; discard drippings., Sprinkle pork chops with garlic powder and salt. Add pork chops to same pan; cook over medium heat 3-4 minutes on each side or until a thermometer reads 145°. Top pork with bacon mixture and cheese. Cook, covered, on low heat for 1-2 minutes or until cheese is melted. Let stand 5 minutes before serving.

BACON WRAPPED, PORK LOIN CHOPS

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.

BACON WRAPPED BNLS PORK CHOPS

Steps:

• Season Bnls Pork Chops with Salt and Pepper.
• Cut Onion into slivers and place on Top of Pork Chops.
• Add 1/4 of the Red Pepper Skin side Down.
• Cover Red Pepper with Crumbled Brie Cheese and Wrap with 3 Pieces of Bacon, If need be hold Bacon in Place with Toothpicks.
• Bake @ 375 for 35 to 45 Minutes.