Bacon & More Wrapped Pork Chops
Submitted by charvin1219
Bacon-wrapped pork chops stacked with onion, tomato, and a lemon slice, then crisscrossed in bacon and baked juicy. The lemon and vegetables steam into the meat for tender, flavorful chops.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
1 hrsThese dressed-up pork chops turn dinner into a little event. Each seared chop gets stacked with onion, tomato, and a slice of lemon, then wrapped in a crisscross of bacon and baked until the flavors meld together.
Two browning steps do the heavy work up front. Cook the bacon halfway first so it finishes crisp in the oven rather than staying flabby, and sear the chops on both sides to build color and flavor before they ever get assembled.
Then the toppings take over. As the chops bake, the lemon and tomato release their juices right onto the meat, keeping it moist and tender, while the bacon drapes over the top and bastes everything with its fat. A toothpick holds the bundle together. Forty-five minutes later you have juicy, smoky, tangy chops, layered with flavor in every bite. Serve them with rice on the side to catch all those savory pan juices.
Chef Tips
- Cook the bacon halfway first so it finishes crisp in the oven instead of staying flabby.
- Sear the chops on both sides before assembling to build flavor and color.
- Use a toothpick to hold the bacon in place, and pull the chops at 145°F (63°C) so they stay juicy.
Variations
- Add a slice of cheese or a smear of mustard under the bacon.
- Swap the lemon for orange or pineapple for a sweeter, fruitier chop.
- Use thick-cut pork chops so they stay extra juicy through the bake.
Ingredients
1 slice of white onion (keep whole and together)
1 slice of tomato
1 slice of fresh lemon
4 thick boneless pork chops
8 strips of Hormel brand Maple Bacon
salt and pepper
Directions
Cook bacon half way just until slightly browned. In separate pan brown both sides of pork chops. On cookie sheet cover with aluminum foil. Take two slices of bacon lay flat and crisscross them. Put pork chop in center of the crisscrossed bacon. On top of pork chop put onion slice, then tomato slice, then the lemon slice on the top. Pull the bacon up and lay on top of stack. You can use a toothpick to keep bacon together. Sprinkle salt and pepper. Repeat with remaining 3 pork chops ect.. Cook in oven at 375℉ (190℃) for 45 minutes.
The juices from the lemon and flavors from the tomato and onion make the pork chop juicy and delicious.
I usually serve with rice on the side.
Happy Cooking!
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