Pork Chops With Bacon Wrapped Onions 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-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.

BAKED BACON-WRAPPED CENTER-CUT PORK CHOPS

Steps:

• Wrap your center cut pork chops with bacon and fix into place. Line a loaf pan with aluminum foil and grease the bottom with a tiny bit of oil or cooking spray. Place your chops into the center of the pan, neither touching the sides, nor one another.
• Directly onto each chop, deposit 1/4 teaspoon no MSG unseasoned meat tenderizer, flip chop and repeat. Both sides are now tenderized and oiled. Add thyme, salt, pepper, sage, ground celery seed, and garlic.
• Using a medium grater, grate small onion equally right onto each chop, repeat with small apple. Split white wine vinegar and Worcestershire sauce evenly, pouring over onion and apple.
• Cover and let marinade in refrigerator overnight if possible. 4 hours should do the trick, if you don't have the time.
• Preheat oven to 350°F and bake, covered, for 1 1/2 hours. When done, the apple and onion should still be on top of the pork chop. Leave them as garnish and remove to serving plate. Serve hot over a bed of pork dressing. Enjoy!

BACON-WRAPPED SEASONED PORK CHOPS WITH BAR-B-Q'D ONIONS

Steps:

• Combine the garlic powder, seasoned salt, basil, oregano, and black pepper; rub the seasoning all over the pork chops.
• Wrap a strip of bacon around the edges of each pork chop and secure with toothpicks; brush maple syrup on bacon and coat each chop well with the olive oil.
• Grill the pork chops and onions over medium heat for 10 minutes, turning once.
• Transfer the onions to a large piece of heavy duty foil and top with barbecue sauce, seal edges of foil - leaving room for air to circulate.
• Cook the chops and onions for another 10 minutes (or until the pork is cooked through and the onions are very soft).
• To serve, top the pork with cooked onions and add your favorie side dishes.

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).

PORK CHOPS WITH BACON & ONIONS

Steps:

• Sprinkle chops with thyme and pepper.
• Cook and stir bacon and onions in large skillet on medium-high heat until bacon is crisp. Remove bacon mixture from skillet with slotted spoon; place in medium bowl.
• Add chops to reserved drippings in skillet; cook 5 min. on each side or until chops are evenly browned on both sides. Meanwhile, stir gravy into bacon mixture.
• Pour gravy mixture over chops; cover. Simmer on medium-low heat 15 min. or until chops are done (145ºF). Remove from heat. Let stand 3 min. before serving.