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Perfectly juicy pork chops wrapped in crispy bacon are a wonderful thing. Made in your oven, these Bacon Wrapped Pork Chops are elegant on the plate and weeknight easy.
Pork chops are the very definition of versatility. They lend themselves to such an array of flavor combinations it’s hard not to cook them without a smile on your face. Here I’ll offer you one delicious combination, but know that the possibilities are endless!
Ingredients You Need to Make Bacon Wrapped Pork Chops
- Boneless Pork Chops: Center cut, about 1-inch thick.
- Bacon Slices: Thin or standard width bacon. Ideally not thick cut bacon as it’s more of a challenge to wrap around chops and takes longer to cook.
- Fresh Rosemary: Dried rosemary isn’t a great substitute here as it can be woody. You can substitute with the same amount of thyme (fresh or dried) or another fresh or dried herb like sage or oregano.
- Fresh Thyme: Or ½ the amount of dried thyme. (Italian seasoning is also an option.)
- Kosher Salt
- Black Pepper: Ideally freshly ground.
Tips for Success
You’ll notice that the recipe step to preheat your oven happens later than you might expect. This is to allow time to season your pork chops well in advance. Rubbing them with an aromatic blend of fresh herbs, salt and pepper 30 to 45 minutes before roasting works as a quick dry brine. (Similar to this Dry Brine Turkey.) Dry brining meat allows the seasoning to penetrate deeper and requires very little effort. While a turkey takes hours or days, smaller cuts of meat don’t require as much time.
After partially cooking the bacon slices (uncooked bacon slices won't cook fast enough), you’ll wrap them tightly around these well seasoned pork chops and cook to juicy perfection in the oven. The secret to success is not overcooking the chops before the bacon browns and crisps. But like riding a bicycle, once you get them right, you’re in control every time.
Your first bite of crackly bacon and delectably flavorful meat is so satisfying that you might feel a bit indulgent. But not enough, of course, to keep you from cleaning your plate.
Overcooking is the main cause of dry pork chops. Dry brining pork chops (or wet brining) before cooking helps them retain moisture. Wrapping them in bacon helps too!
At 400˚F it will take 15 to 20 minutes to reach an internal temperature of 145˚F.
Pork chops should reach an internal temperature of 145˚F when measured with an instant read thermometer or meat thermometer.
- Fresh rosemary and thyme pair perfectly with pork, but they aren’t the only herbs that do. Fresh sage would also be excellent as would oregano or marjoram. Add minced fresh garlic or garlic powder. Dry rubs or dry herb mixtures are options too, just take care not to over-salt since the bacon is salty too.
- Experiment with different flavors of bacon – peppered bacon or maple bacon are both good choices.
- Use bone-in pork chops instead of boneless, noting that they'll take a few minutes longer to cook. And for your family or guests who don't like pork, make Bacon Wrapped Chicken Thighs instead.
What to Serve Alongside
Pair these juicy pork chops with a side of Fondant Potatoes, Mashed Red Potatoes, Brabant Potatoes or Skillet Potatoes. Then round out the meal with something bright like a simple Arugula Salad (or Arugula Apple Salad), a Classic Wedge Salad, or Lemon Garlic Asparagus to contrast their unctuous flavor.
And if you're a bacon lover, check out this collection of delectable Bacon Wrapped Recipes!
How to Make Bacon Wrapped Pork Chops
Step 1: Rub pork chops all over with herb mixture (fresh rosemary, thyme, salt and pepper). Let stand at room temperature.
Step 2: Partially cook bacon at 400˚F on an oven safe rack set inside a rimmed baking sheet (Bacon should still be flexible but starting to crisp when you remove it from the oven).
Step 3: Wrap bacon slices around each seasoned chop and place on same oven-safe baking rack. Bake at 400˚F until bacon is crisp to your liking and chops reach an internal temperature of 145˚F.
Bacon Wrapped Pork Chops
- ¼ teaspoon freshly ground black pepper to taste
- 1 ½ teaspoons kosher salt
- ½ teaspoon minced fresh rosemary
- ½ teaspoon minced fresh thyme
- 4 boneless center-cut pork loin chops 1-inch thick
- 8 bacon slices ideally thin slices (see recipe note)
- In a small bowl combine salt, pepper, rosemary, and thyme.
- Arrange pork chops in a single layer on a plate or platter. Rub herb mixture into all sides. Let stand at room temperature to allow flavors to penetrate meat (short dry brine).
- Preheat oven to 400˚F
- Arrange bacon slices, leaving space around each, on an oven-safe rack placed inside a foil lined baking sheet (for easy cleanup). Bake 10 to 12 minutes depending on the thickness of your bacon (12 to 14 minutes if you prefer very crispy bacon). It should still be pliable when you remove it from the oven; set aside on paper towels to cool slightly. (You'll use the same baking sheet and rack to cook pork chops. No need to replace foil.)
- Wrap each pork chop with 2 slices of partially cooked bacon and place on rack in baking sheet. Bake 15 to 20 minutes, or until an instant read thermometer reads 145˚F. Serve.
- Thin bacon slices work best here. Thick cut bacon is more difficult to wrap around the chops and takes several minutes longer to cook.