Baconwrappedporkchopswithbbqsauce 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 IN ZESTY SAUCE

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.

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).

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.

BBQ BACON CHEDDAR-STUFFED PORK CHOPS

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray, or line with cooking parchment paper.
• In thick side of each pork chop, cut a slit about 2 inches deep and 3 inches long to form a pocket (do not cut in half.) In small bowl, mix cheese, bacon and 4 teaspoons of the barbecue sauce. Spoon generous tablespoonfuls cheese mixture into each pocket; pinch edges of pork together, and secure with toothpick.
• Sprinkle both sides of pork with salt and pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork chops in oil 1 to 2 minutes, turning once, just until lightly browned. Place pork chops apart on pan.
• Bake 8 to 10 minutes or until meat thermometer inserted in thickest part of pork reads 145°F. In small microwavable bowl, microwave remaining barbecue sauce covered on High 45 to 60 seconds or until heated through.
• Before serving, remove toothpicks from pork chops. Brush chops with warm barbecue sauce; garnish with green onion. Serve with mashed potatoes.

PORK CHOPS WITH BACON AND CABBAGE

Steps:

• Preheat oven to 400 degrees. Set a large heavy roasting pan across two burners over high heat; add oil and heat. Season pork with salt and pepper; brown on one side, 3 to 5 minutes. Flip and cook 1 minute more. Transfer to a plate.
• Reduce heat to medium. Add bacon; cook until golden, about 5 minutes. Add onion; cook until softened, 5 minutes. Add cabbage, cut side down, and cook until light golden, about 6 minutes. Flip and cook until slightly tender, about 3 minutes. Add flour and stir until coated. Add milk and cook, stirring constantly, until thickened, about 4 minutes. Season with salt and pepper, then nestle pork chops in sauce. Transfer pan to oven. Bake until pork is cooked through, about 10 minutes.

OVEN BBQ PORK CHOPS

Steps:

• Preheat oven to 350 degrees F.
• In a large skillet over medium high heat heat 1 tablespoon vegetable oil, add pork chops and brown them on both sides. Place in a casserole. In a bowl mix together chopped onion, 2 tablespoons vegetable oil, water, vinegar, chili sauce, brown sugar, dry mustard, hot pepper sauce, pour mixture over chops. Cover and roast for 40 minutes. Uncover casserole and roast for 20 minutes more

CRUSTED PORK CHOPS WRAPPED IN BACON

Steps:

• Set up a dredging station by whisking the egg and milk together in a wide, shallow bowl. Combine the flour, bread crumbs and Parmesan together in another bowl; set aside.
• Season the pork chops with salt, pepper and a dash of garlic power on each side.
• Wrap the bacon around the pork chop, securing it on the side with a toothpick.
• Dredge the chops one at a time in the egg then the breading mixture, pressing to coat evenly.
• In large cast-iron skillet heat oil and butter over medium-high heat. Fry about 2- 3 minutes on each side. Remove and drain on a paper toweling. Remove the toothpicks before eating.

OVEN-BARBECUED PORK CHOPS

Steps:

• Place chops, overlapping slightly if necessary, in a large cast-iron or other ovenproof skillet. Combine remaining ingredients; pour over meat. Bake, uncovered, at 375° for 40 minutes, turning chops halfway through cooking.