If you’re looking for a quick and easy dinner inspiration, look no further! This bacon-wrapped pork chop recipe will satisfy your cravings for a hearty and flavorful meal. These tender pork chops are seasoned to perfection and then wrapped in strips of bacon before hitting the grill. The result is a juicy, mouth-watering meat lover’s delight.

Why should you wrap pork chops in bacon?

One of the best ways to prepare pork chops is to wrap them in bacon. This not only adds a delicious, smoky flavor but also helps keep the chops moist and juicy. For the best results, use thick-cut bacon so that everything cooks at the same rate.

What is a pork loin chop?

The loin chop, also known as the center loin chop, loin pork chop, or pork loin end chop, is cut from the loin region that extends from the hip region to the back. This cut is lean and flavorful and is sold as whole roasts or individual chops. Because loin meat is lean, it should be brined before cooking. Doing so will help plump up the meat and prevent it from drying out during the cooking process.

Ingredients

Please see the recipe card below for full list and measurement of ingredients.

• 4 pork loin chops: Aim for boneless pork chops that are between 3/4 “-1” thick, weighing roughly 6 ounces each.
• Thick-cut bacon slices: Given the thickness of these chops, we recommend using thick-cut bacon for this recipe. That way, the bacon and pork chops will cook at the same rate.
• Marinade ingredients: Use apple juice, real (pure) maple syrup, and bourbon (sub with fresh lemon juice). These three ingredients complement pork beautifully. Be sure to avoid pancake syrup, and use the real stuff instead.
• Salt, black pepper, and garlic powder
• Wooden toothpicks: for securing the bacon strips
• Instant-read meat thermometer

How to make bacon-wrapped pork chops

• Make the marinade: In a small bowl, combine apple juice, bourbon (or lemon juice), and maple syrup.
• Marinate the chops: Place pork chops into a resealable plastic bag. Pour the marinade over the top. Seal the bag, and massage the marinade the marinade into the chops. Place it into the refrigerator for 1-4 hours.
• Set up your grill for 275 degrees F, indirect cooking.
• Blot off excess marinade: Remove loin chops from the bag, and with a paper towel, gently blot away some of the marinade liquid, just enough to remove excess liquid without wiping it all off.
• Season the chops with salt, black pepper, and garlic powder. Remember that the bacon adds some saltiness, so go light on the salt.
• Wrap and secure: Wrap each chop with one slice of bacon. If your chops are more than 6 oz., use additional bacon. Secure with a wooden toothpick if needed.
• For gas or charcoal grill: Place the chops on the grill grates above a drip pan and cook over indirect heat for 25-30 minutes, turning halfway through the cooking process. Once the internal temperature of the chops reaches 140 degrees F., move the chops to the hotter part of the grill and sear the bacon for 2 minutes per side over direct heat. Watch for flare-ups.
• For pellet grill, remove the chops and increase the heat to high. Once the grill is up to temperature, place the chops back on and sear each side for 2 minutes.
• Doneness: The chops are done once they reach an internal temperature between 145-150 degrees F., and the bacon has cooked to a golden brown color.
• Serving: Remove chops from the grill and place them on a wire rack. Allow them to rest for 5 minutes before serving. Garnish with your favorite chopped fresh herb.

Tip

Bacon: If you’re curious about which type of thick-cut bacon to choose for your pork chop recipe, it depends entirely on the flavor profile you’re trying to achieve. You can certainly use maple bacon or black pepper bacon. I like to use hickory-smoked or uncured bacon. This way, I can sprinkle a bit of BBQ rub on the bacon without worrying about the flavors clashing.

Like this recipe? You’ll love Smoked Candied Bacon!

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Bacon-Wrapped Pork Chops

This recipe a surefire way to get a delicious, moist, and flavorful pork chops. A simple recipe for busy weeknight meals.

Course Main Dish

Cuisine American BBQ

Keyword bacon wrapped pork chop, grilled pork chop, pork chop recipe, pork chops

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 Servings

Calories 347kcal

Ingredients

• 4 pork boneless pork loin chops 6 ounces each
• 4 strips of thick-cut bacon
• 1/4 cup apple juice
• 1 tablespoon bourbon (sub with fresh lemon juice)
• 3 tablespoons real maple syrup
• salt, black pepper, and garlic powder to taste

Instructions

• In a small bowl, combine apple juice, bourbon (or lemon juice), and maple syrup.
• Place pork chops into a resealable plastic bag. Pour the marinade over the top. Seal the bag, and massage the marinade the marinade into the chops. Place it into the refrigerator for 1-4 hours.
• Set up your grill for 275 degrees F, indirect cooking.
• Remove loin chops from the bag, and gently blot away some of the marinade with paper towels. Don’t wipe all of it off.
• Season the chops with salt, black pepper, and garlic powder. Remember that the bacon adds some saltiness, so go light on the salt.
• Wrap each chop with one slice of bacon. If your chops are more than 6 oz., use additional bacon. Secure with a wooden toothpick if needed.
• For gas or charcoal grill: Place the chops on the grill grates above a drip pan and cook indirectly (or at 275 degrees F) for 25-30 minutes, turning halfway through the cooking process. Once the internal temperature of the chops reaches 140 degrees F., move the chops to the hotter part of the grill and sear the bacon for 2 minutes per side over direct heat. Watch for flare-ups.
• For pellet grill, remove the chops and increase the heat to high. Once the grill is up to temperature, place the chops back on and sear each side for 2 minutes.
• The chops are done once they reach an internal temperature between 145-150 degrees F., and the bacon has cooked to a golden brown color.
• Remove chops from the grill and place them on a serving platter. Allow them to rest for 5 minutes before serving. Garnish with your favorite chopped fresh herb.
• Store leftovers in an airtight container in the fridge for up to 3 days. Freeze in vacuum-sealed bags for up to 3 months. For regular freezer bags, they will last for up to 3 weeks.

Notes

Things to think about with this recipe:

Bacon: What kind of thick-cut bacon can you use for this recipe? Well, that depends entirely on your preference and the flavor profile you’re trying to achieve. Yes, you can use maple bacon or black pepper bacon. I like to stick with hickory-smoked or uncured bacon. That way, if I feel like adding a little rub to the bacon itself, the flavors don’t clash.

Meat: Pork loin chops tend to dry out quickly, so the bacon helps keep them moist and flavorful. I have not tried this recipe with rib chops, so please leave a comment and let us know how it turned out should you choose to use them. This recipe also works well with chicken breast.

Nutrition

Calories: 347kcal | Carbohydrates: 12g | Protein: 32g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 212mg | Potassium: 593mg | Fiber: 1g | Sugar: 10g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

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