Bacon-Wrapped Pork Chops

Welcome to 2015.  Despite the paragraph below, I welcome in 2015. I was all set to cook and post a great vegetarian Meatless Monday scalloped potato dish, but it accidentally got contaminated by a bit of scalloped human — mainly blood from my right forefinger — which derailed the dish entirely, so sometime LATER ON, after I do it right and without incident.  If you use a mandoline to prep food with, use the finger guard, okay?  I miscalculated those smallish potatoes, and didn’t want to waste any part of them.  Seriously, it is better to waste than alter the FBI record of your fingerprints… (DO I have an FBI record?  I don’t think so, but who really knows?) So. We’re doing bacon-wrapped pork chops, two approved ways, both styles which I cooked on two earlier dates.

Bacon, pork chop, recipe

Bacon-Wrapped Pork Chop

What you need are really really LEAN pork chops.  The local Mom and Pop had them.  If the chops are fatty, you seriously don’t need bacon to provide happy moisture.  You’ll want relatively thick-sliced pork chops, as you probably want your bacon crispy and the pork fully cooked without getting to that harsh dehydrated state reminscent of school cafeterias. I came home one night shortly before Christmas, to see a pile of bacon on my driveway, gifted to me by my totally awesome brother, who truly rocks.  Along with this came a pile of venison, which I’m sure I’ll delve into later on for this blog.  But for now — the bacon.  (THANKS, and yes, I have made use of Freezer Space!)

Bacon, recipe

This is applewood smoked bacon

Hickory smoked, Applewood smoked, Canadian bacon — I can’t recall all the rest of the permutations. I think the following recipe will work terrifically with either hickory or applewood smoked bacon.  And maybe other options. Two great permutations:  (PS, with the onset of 2015, I am now adding prep and cook times to recipes.)

:Ingredients in either case:

* Per 1 pork chop, approximately 3/4 inch thick, bone in, very very lean:   * 1.5 slices smoked bacon (hickory, applewood…?) * Ground pepper to taste * Ground paprika (smoked or not) to taste, estimating 1/4 teaspoon or so per chop.

bacon, pork chop, recipe

Pork chop wrapped with bacon

:Fry Pan Method:

Prep Time:  5 minutes if that.   Cook Time:  Up to 22 minutes.  Rest Time: Up to 4 minutes.  

I used a cast iron skillet, heated it to medium/medium-high on the range, no added oil Add ground pepper and paprika to both sides of each chop, rub in to keep it “attached”. Wrap a full bacon slice around the thick part of the chop, attempting to make the ends of the bacon meet. Wrap the half bacon slice around the bone/narrow part of the chop, attempting to make the ends of the bacon meet. Add more ground pepper and/or paprika if you feel so inspired.  Salt is not necessary, as the bacon contains a lot. Cook the bacon-wrapped chop in the skillet, 8-10 minutes each side (bacon should become crispy as it cooks).  Flip back again for another minute to heat up that first side.  PS, use a splatter guard if you remember… Plate, let rest 3-4 minutes, and serve.

pork chop, bacon, recipe

Pan fried in cast iron skillet

:George Foreman Grill Method:

George Foreman Grill

George Foreman grill

Prep Time:  5 minutes if that.   Cook Time:  10 minutes.  Rest Time: Up to 4 minutes.

This is my favorite method, but I mentioned the pan fry method first as most people don’t own George Foreman grills.  This is the model that has no temperature setting.  It is ON or it is OFF (the latter condition happens automatically when you unplug it).  I like it because 1) no splattering, and 2)  it does keep track of excess grease and fats when you don’t want them.  3)  And I thought the result here tasted slightly better. Preheat the grill until the little indicator light on the front of the unit goes out. Add ground pepper and paprika to both sides of each chop, rub in to keep it “attached”. Wrap a full bacon slice around the thick part of the chop, attempting to make the ends of the bacon meet. Wrap the half bacon slice around the bone/narrow part of the chop, attempting to make the ends of the bacon meet. Add more ground pepper and/or paprika if you feel so inspired.  Salt is not necessary, as the bacon contains a lot. Cook the bacon-wrapped chop in the skillet, 5 minutes each side (bacon should become crispy as it cooks).  Although the George Foreman will cook from both sides, it cooks more intensely on the bottom.  And by flipping it you can also get those nice-looking cross hatched grill lines.

pork chop, bacon, George Foreman grill

Preparing to grill Side Two

Plate, let rest 3-4 minutes, and serve.  (Don’t forget to unplug the thing!)

Pork chop, bacon, recipe, George Foreman grill

Pork chop, George Foreman grill style

This recipe should also turn out well on a real outdoor grill.  I’d recommend indirect heat, and just watch the done-ness of the bacon to judge your timing by.  The recipe should also work well with boneless pork chops; I just prefer the added flavor bone-in provides.  

:Sides?:

Scalloped potatoes might be nice… However. Pork lends itself to cabbage or brussels sprouts with onion, fresh and roasted (NEVER canned or boiled), with some nice ground pepper.  OR  a salad with cabbage and baby kale as a base?

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About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: Building a log home in rural western Massachusetts. Will be raising chickens and goats/sheep. Raising veggies and going solar.
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One Response to Bacon-Wrapped Pork Chops

  1. Pingback: Year’s End | Of Goats and Greens

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