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Bacon Wrapped Pork Chops are proof that a few simple ingredients can turn into something seriously good. The bacon locks in moisture, keeping the pork juicy while adding just the right amount of smoky crunch. And since everything happens in the oven, it’s mostly hands-off—ideal for a weeknight but just as welcome on a weekend.
Pork chops are endlessly versatile, and I’m always looking for new ways to bring out their best. This version keeps it simple, with fresh herbs and crispy bacon enhancing the meat’s natural flavor. Once you’ve tried it, you might find yourself experimenting with different seasonings and sides—the possibilities are endless.
“This is the bomb… (even as leftovers) The juiciness of the pork chops with the taste and crispy bacon will be a hit for any sort of event!! Although I have made this before coming across this recipe, you truly can’t go wrong!!!”
jojo
Table of Contents
Ingredients for Bacon Wrapped Pork Chops
- Boneless Pork Chops: Center cut, about 1-inch thick. Look for evenly sized chops so they cook at the same rate.
- Bacon Slices: Thin or standard width works best. Thick-cut bacon is harder to wrap and takes longer to cook.
- Fresh Rosemary: Dried rosemary isn’t a great substitute—it can be tough and woody.
- Fresh Thyme: Or use half the amount of dried thyme.
- Kosher Salt: Helps bring out the natural flavors of the pork.
- Black Pepper: Ideally freshly ground for the best flavor.
3 Recipe Tips
- Season in Advance: The oven isn’t preheated right away—this gives time for the seasoning to work its magic. Rubbing the pork chops with fresh herbs, salt, and pepper 30 to 45 minutes ahead acts as a quick dry brine, helping them retain moisture and absorb more flavor. (Similar to this Dry Brine Turkey.)
- Partially Cook the Bacon First: Wrapping raw bacon around the chops won’t work—it won’t crisp up in time. Pre-baking it ensures the right balance of juicy pork and crispy bacon.
- Watch the Timing: Overcooking is the main cause of dry pork chops. At 400˚F, they’ll need 15 to 20 minutes in the oven to reach an internal temperature of 145˚F. A meat thermometer is the best way to know when they’re done.
Recipe Options
- Try Different Herbs: Rosemary and thyme are great, but fresh sage, oregano, or marjoram work well too.
- Use a Dry Rub: A spice blend adds extra depth—just be mindful of the salt since bacon is already salty.
- Experiment with Bacon: Peppered bacon or maple bacon both bring a different layer of flavor.
- Use Bone-In Pork Chops: They take a few extra minutes to cook but work just as well.
- Swap in Chicken: Bacon Wrapped Chicken Thighs are a great way to switch up this recipe.
What to Serve Alongside
Pair these juicy pork chops with a side of:
- Potatoes: Fondant Potatoes, Mashed Red Potatoes, Yukon Gold Mashed Potatoes, Brabant Potatoes or Skillet Potatoes.
- Something Bright: A crisp salad or fresh vegetable balances the richness. Try a simple Arugula Salad (or Arugula Apple Salad), a Classic Wedge Salad, or Lemon Garlic Asparagus.
There’s something about the combination of crispy bacon and juicy pork that just works. It’s simple, satisfying, and the kind of meal that disappears from plates fast. Whether you’re making it for a busy weeknight or a slow Sunday dinner, this is one of those recipes you’ll keep coming back to.
More Must-Try Pork Recipes
How to Make Bacon Wrapped Pork Chops
Rub pork chops all over with herb mixture (fresh rosemary, thyme, salt and pepper). Let stand at room temperature.
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).
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
Equipment
- Oven-Safe Baking Rack Essential for evenly cooking pork chops!
Ingredients
- 1/4 teaspoon freshly ground black pepper to taste
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon minced fresh rosemary
- 1/2 teaspoon minced fresh thyme
- 4 boneless center-cut pork loin chops 1-inch thick
- 8 bacon slices ideally thin slices (see recipe note)
Instructions
- 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.
Notes
- Thin bacon slices work best here. Thick cut bacon is more difficult to wrap around the chops and takes several minutes longer to cook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
“Swap in Chicken: Bacon Wrapped Chicken Thighs are a great alternative if youโre cooking for someone who doesnโt eat pork.”
There’s a contradiction here.
As much as I wish it did, Bacon doesn’t grow on trees.
You make a great point, Rich!๐ Thank you for catching that.
Can I put the spices on the pork chops, bake the bacon and wrap the chops and bake them later!
Hi Cary! Yes, you can do that up to a day in advance.
Well this was absolutely delish!!! I made it as per the directions and added a lil Monterrey Jack cheese yummm, even my picky husband liked it!!! Will definitely be making this again!
Hi Angie! I’m so happy these were a hit!
That was very good and fun to prepare… my loin chops were thick so I took a sharp knife and split em and put them between plastic and pounded them!! Used seasoned apple stuffing and rolled 2 bacon slices, fried in cast iron till golden all around and baked 35 min. @350. Pretty awesome ! Pan gravy with bits using reduction Gewรผrztraminer, chopped mushrooms and then cream. Lip smacking good!
So glad you enjoyed your pork chops, Karin! Thank you for your cooking notes.
This is the bombโฆ (even as leftovers)
The juiciness of the pork chops with the taste and crispy bacon will be a hit for any sort of event!! Although I have made this before coming across this recipe, you truly canโt go wrong!!!
Iโll be making this tonight for dinner
Thank you for posting
I’m so glad you’re enjoying the recipe, Jojo! I really appreciate you coming back to tell me.
Simple, yet very pleasing. The big tip here is pre-cooking that bacon so that it crisps up. I can never stress enough to friends and family about using a heat thermometer during the cooking process. 145ยฐ and game over. you canโt go wrong with this recipe. My hat is off to the chef.
Thanks so much for your kind comment, Diamondia! I’m so glad you’re enjoying the recipe.
When I wrap anything in bacon, my vegetarian brother asks me, “why meat on meat?” And I say “because it’s so, so, so good!” I love this recipe and the herbs put it over the top. ๐ ~Valentina
haha…well said, Valentina! Thank you!
Great dinner choice!
Thank you, Trava! I’m glad you enjoyed these.
Wrap anything in bacon and we’re all in at our house Marissa! And we enjoy pork at least once or twice a week. Adding to our menu soon!
I hope you’ll love this one, Mary Ann!
Bacon makes everything better! Interesting tips about the regular thickness bacon as well as pre-cooking the bacon – I wouldn’t have thought about either of those! Now I’m craving bacon! It’s going to be warm here this weekend, so the grill is coming out – I’m wondering if I can grill these?
It’s so true, David! I haven’t tested this recipe on the grill yet, but I absolutely think it will work. You’ll still want to pre-cook the bacon on the grill – indirect heat is a good idea to avoid flare-ups.
Pork chops and bacon? What an awesome idea! Honestly my first thought was that this combo could lead to a slightly oily, fatty result. Nope – they look perfect! Even better when I cook them in a pan without any bacon but with oil and butter ๐ Now, you made me thinking if I could make the same with prosciutto (Daisy’s request). Absolutely beautiful and delicious!
Aww…thank you, Ben! And I think prosciutto would be a great swap in for bacon here – no need to precook it.
I made my bacon wrapped pork chops by cooking my bacon in the microwave, (next time I will fry the bacon, for more of a crispier taste) then I dry brined the chops with himolayn pink salt, black pepper & fresh minced garlic on both sides. Then poured honey over them, took the bacon 2 slices on each wrapped them & baked them for 20 mins. @400. They were delicious!!!
Hi Paula! Glad the recipe gave you a place to start and that you felt confident about adding your own twists. And, of course, that you enjoyed your meal!
You have some really amazing pork chops here. They are so beautifully marbled and bacon just makes almost everything taste juicier and better! A really excellent recipe, Marissa.
Thank you, Angie!