8bacon slicesideally 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.