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Bacon-Wrapped Pork Chops

citizensnips420 posted this comment suggesting a recipe for making bacon-wrapped pork chops. I love all things bacon and I had just bought some hard apple cider which I decided to use as the braising liquid instead of beer. Turned out ok. Not my greatest foray into the kitchen. Good flavor but I think I overcooked the meat since it was a bit on the tougher side to chew. I still had some pork chops left so in the second attempt, I left out the braising step and did everything on the stove top so I could keep a closer eye on the meat. Came out much better the second time through. So I'll post the steps I made on both attempts.

small photo of the bacon-wrapped pork chops

Bacon-Wrapped Pork Chops

boneless pork loin chops
2 cloves fresh chopped garlic
some leaves of fresh sage
2 slices bacon
1 bottle hard apple cider

First Attempt:

  1. Preheat oven to 350F

  2. Mix together some salt, pepper, and paprika as your dry seasoning mix. Include sage here if you're using dried sage.

    all the ingredients laid out
    ingredients: trimmed fat, trimmed chop, the original chop, spice mix, sage leaves, garlic

  3. Trim excess fat (save it for a different recipe if you want to make chicarrones)

  4. Rub the chops all over with the garlic and crumpled fresh sage leaves.

  5. Rub the chops all over with the salt, pepper, and paprika.

  6. Wrap bacon around the edges and secure with a toothpick.

    bacon-wrapped pork chops ready for cooking

  7. In a saucepan, I browned the pork chops about 1-2 minutes per side.

    being browned in the pan

  8. In a baking pan with a lid, I lined it with foil and then poured in about 1/4 cup of hard apple cider.

  9. Place the pork chops in the cider, cover, and bake at 350F for 30 minutes.

  10. After taking it out, I put it back in the pan on the stove top, standing the chops on edge to crisp up the bacon. (either this step cooked the pork too much or 30 minutes in the oven was too long... Not really sure.)

  11. While the pork chops were in the oven, I deglazed the pan I had seared the pork chops in with another 1/4 cup of cider and some water (would've used chicken broth if I had any but I was out). Threw in some chopped up fresh sage. In a small cup I mixed a little water with corn starch and then poured the mixture into the pan to thicken up. Stir until it's a smooth sauce. When the chops came out of the oven, I poured this sauce over them.

    finished pork chops in the sage gravy sauce

Second Attempt:

  1. This time, I started frying up the bacon over low heat to render out some of the fat.
  2. While the bacon is cooking, I seasoned the chops the same as above but then pounded them thin (about 1/4 inch thick).
  3. When the bacon was done, I set the bacon out on paper towels to drain.
  4. Drain off the excess bacon fat and then fry up the pork chops in the remaining bacon grease. I think it was about 4 minutes per side.
  5. I deglazed the pan with a little hard cider, threw in chopped up sage, and a little corn starch and water mixture to make the sauce again. This time, I crumbled in the crisped up bacon into the sauce and poured this over the pork chops.

Second time through came out much better. Meat was still juicy and tender. I think the first recipe might've worked if I hadn't cooked it in the oven as long. Or maybe I shouldn't have tried to crisp up the bacon on the stove top. I'm not really sure. I didn't get a photo of the 2nd attempt but it looks pretty much the same except with thinner pork chops.

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(Deleted comment)
kitiara posted a similar recipe that I absolutely had to make. I posted about it here. Heavenly! oh and if you're a fan of bacon, did you see the post about the Bacon potluck dinner? That's the party someone brought bacon cups to. I wish I could've gone to that dinner. Definitely sounded like my kind of menu. I need to figure out what the recipe for bacon candy was. mmmmm

mmmmmmm figs !

our neighbor has a BIG fig tree and it weeps figs all over.

late at night.

in the summer time.

*whispers* i go and steal figs from her tree when she's asleep.

i stuff them with bleu cheese and wrap them up with bacon and bake until golden brown. yummy !!!!

my grandfather in law has a fig tree and now i'm dying for summer to come so that i can try this blue cheese/bacon deliciousness. mmmmmm......

You did this with fresh figs? Wow...that must've tasted delectable. About how long would you have to bake them? I might have to try this this summer. My boyfriend adores bleu cheese.

You had me at bacon.

ha, me too.

"You had me at bacon."


oh my GOSH !!!!

i am ALWAYS so grateful for other food posts and this one looks AMAZING !!!

and i've forgotten all about paprika. i love it so much. can't wait to give it a little shake soon !

Yay. Always happy to get a food post in.

That looks so awesomely gorgeous there's not enough hyperbole in the dictionary for it!

That whining and scratching you hear is me, forlornly sniffing that delectable delight on the back porch. So much pork... ohmygosh, it's like if heaven were made of meat. My tastebuds are insisting that heaven clearly can be made of meat.

Thank you! mmmmmmmmmm for pork. Come on over for dinner and I'll cook this again.

I'm sure th oven part is what made the first attempt tough. 30 minutes is too long for loin chops. They just can't stay juicy in dry heat.

Doing it all on top of the stove makes more sense...to me, at least. I'm going to try this!

I had worried about the 30 minutes in the oven but the recipe made me think that the alcohol would be enough liquid to keep it juicy. I was wrong. I hope you enjoy it!

I don't even LIKE pork and these look way too good.

How can you not like pork? Maybe you've just not had it prepared well for you? :)

ok 2 things that might have something to do with the over-doneness. I wrapped the ENTIRE chop with bacon, not just the outside edge. And I just put them right in the oven, without any stovetop browning.

Your gravy looks ffin delicious.

oh...so the bacon was wrapped across the centers? I just mimicked what I had seen in the grocery store with bacon-wrapped around the edges of some filet mignon. I'll try skipping the stovetop browning next time. Thanks..the gravy was indeed tasty :)

Yeah when I made mine I didn't want to use 2 pans or anything so I didn't bother browning them. I got the bacon crispy by putting in under the broiler for a minute or two

Got it. Thanks for explaining.

This was so good that I would gladly serve it to company.

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