Name: Bacon Wrapped Pork Chops: My Weeknight Hero
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 boneless pork chops (about 1-inch thick); 1 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper; 8 slices bacon (not super thick-cut); 4 tbsp unsalted butter, softened; 3 cloves garlic, minced; 1 tbsp fresh rosemary, finely chopped; 1/4 tsp red pepper flakes (optional, but nice)

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You know that feeling when you stare into the fridge at 6 PM? That’s where I was last Tuesday. Then I remembered the magic trick that never fails: wrapping stuff in bacon. These Bacon Wrapped Pork Chops are what happened when I decided my regular recipes for pork chops needed a little more… enthusiasm. A smoky bacon hug and a garlicky butter bath later, and we had a winner. I mean, come on. What’s not to love? It’s become my go-to for those nights when you want something impressive but have the energy of a deflated balloon. It works with recipes for pork loin chops or thicker cuts, and honestly, the technique is a gateway. You’ll start dreaming of Bacon Wrapped Pork Tenderloin Recipes and even Bacon wrapped chicken recipes next. It’s that good.

1) Key Takeaways
2) Easy Bacon Wrapped Pork Chops Recipe
3) Ingredients for Bacon Wrapped Pork Chops
4) How to Make Bacon Wrapped Pork Chops
5) Tips for Making Bacon Wrapped Pork Chops
6) Making Bacon Wrapped Pork Chops Ahead of Time
7) Storing Leftover Bacon Wrapped Pork Chops
8) Try these Main Course dishes next!
9) Bacon Wrapped Pork Chops
10) Nutrition

1) Key Takeaways

What cut of pork is best for wrapping in bacon?
Should you cook the bacon first before wrapping?
How do you keep pork chops juicy when baking?
What temperature should pork chops reach?

Let’s be honest about these bacon wrapped pork chops. They sound fancy, like something you’d order at a steakhouse and pay way too much for. But the truth? They’re a weeknight lifesaver dressed up for a party. The concept is beautifully simple: take a pork chop, give it a smoky bacon hug, and let a garlic-herb butter do all the heavy flavor lifting. It’s a method that feels indulgent but comes together with shockingly little effort. If you can wrap a present, you can wrap a pork chop.

This recipe is my go-to when I need a surefire win. It turns basic ingredients into something special, which is my favorite kind of kitchen magic. The bacon does more than just look pretty. It bastes the pork as it cooks, keeping every bite incredibly moist and infusing it with that unmistakable, savory goodness. And that butter? It pools into the most glorious, spoonable sauce right in the pan. Trust me, you’ll want to drag every last bite through it.

What I love most is how this technique opens doors. Once you master these chops, you’ll start eyeing other recipes for pork chops and wondering, “Could bacon improve this?” Spoiler: usually, yes. It’s the gateway to thinking about Bacon Wrapped Pork Tenderloin Recipes or even venturing into Bacon wrapped chicken recipes. This single method becomes a whole category of reliable, impressive dinners in your back pocket.

2) Easy Bacon Wrapped Pork Chops Recipe

Quick. From fridge to table in about 30 minutes flat. The active work is just seasoning, wrapping, and a quick sear. The oven (or broiler) handles the rest while you set the table or pour a drink. It’s the perfect timeline for a hectic evening when takeout is calling your name.

Easy. The ingredient list is short and sweet. Pork, bacon, butter, garlic, rosemary. That’s pretty much the core team. You probably have most of it already. No complicated techniques or special equipment needed—just a skillet and an oven. If you’ve ever seared a piece of meat, you’re already qualified.

Delicious. This is where the simple ingredients do their complex dance. The bacon renders its fat, crisping up and basting the pork. The garlic and rosemary melt into the butter, creating an aromatic sauce that soaks into every nook. The result is a pork chop that’s juicy inside, with a crisp, salty exterior and a fragrant, buttery finish. It’s a complete flavor package in one pan.

3) Ingredients for Bacon Wrapped Pork Chops

Pork Chops: I recommend boneless, center-cut chops that are about 1 to 1.5 inches thick. Thicker chops give you a bigger window for that perfect cook without drying out. This works beautifully with standard recipes for pork loin chops. If you only have thinner ones, just reduce the cooking time a bit and watch them like a hawk.

Bacon: Standard-cut bacon is your friend here. Avoid the thick-cut artisanal stuff; it often won’t crisp up fully before the pork is done. You want two slices per chop, enough to create a little “X” that wraps around the sides nicely.

Butter: Unsalted, and please let it soften at room temperature for 30 minutes. Trying to mix cold butter with garlic is a wrist workout nobody needs. The softened butter blends easily and melts evenly in the oven.

Garlic & Rosemary: Fresh is non-negotiable here. That jarred minced garlic and dried rosemary dust just can’t compete. Mince the garlic finely so it distributes evenly. Chop the rosemary just as fine—you don’t want to bite into a pine needle.

Olive Oil, Salt, Pepper: The supporting cast. A little oil helps the seasoning stick and promotes a good sear. Kosher salt and freshly cracked black pepper are your foundation. Don’t be shy with them, especially on the pork itself.

4) How to Make Bacon Wrapped Pork Chops

Step 1. Prep the pork and make the butter. Pat your pork chops completely dry with paper towels. This is the secret to a good sear. Drizzle them with olive oil, then season generously on both sides with salt and pepper. In a small bowl, mash the softened butter with the minced garlic, chopped rosemary, and a pinch of red pepper flakes if you like a hint of warmth. Set this glorious compound butter aside.

Step 2. Wrap ’em up. Lay two slices of bacon on your cutting board in an “X.” Place a pork chop right in the center. Wrap the ends of the bacon around the chop, tucking the ends underneath as best you can. It doesn’t have to be perfect—the bacon will shrink and cling as it cooks. Repeat with all the chops. See? Easier than gift-wrapping a basketball.

Step 3. Sear the bacon. Heat a large, oven-safe skillet (cast iron is ideal) over medium-high heat. Once it’s hot, add the bacon wrapped pork chops. Let them cook undisturbed for about 3-4 minutes, until the bacon on the bottom is crisp and has rendered some fat into the pan. You’ll hear that satisfying sizzle.

Step 4. Flip and top. Carefully flip each chop using tongs. Sear the other side for another 3-4 minutes. While the second side sears, preheat your oven’s broiler. Once flipped, spoon a heaping tablespoon of your garlic-rosemary butter right onto the top of each sizzling chop.

Step 5. Finish under the broiler. Transfer the skillet to the oven, placing it about 6 inches under the broiler. Broil for 4-6 minutes, just until the pork’s internal temperature reaches 145°F. Keep a close eye! Butter can go from golden to burnt in a flash. The bacon will get beautifully crisp all over.

Step 6. Rest and serve. Pull the skillet out (OVEN MITT! The handle is lava). Let the chops rest in the pan for 5 full minutes. This lets the juices redistribute so they stay in the meat, not on your cutting board. The butter will have melted into an incredible pan sauce. Serve each chop with a spoonful of that sauce dripped over the top.

5) Tips for Making Bacon Wrapped Pork Chops

Dry your meat. I know I said it already, but it’s worth repeating. Moisture on the surface of the pork creates steam, which prevents proper browning. A quick pat-down with a paper towel is the single easiest thing you can do for a better sear and crispier bacon. It makes all the difference.

Don’t overcrowd the pan. If your skillet isn’t big enough to hold all four chops with space between them, cook them in two batches. Crowding steams the meat and makes the bacon soggy instead of crisp. A little patience for a second batch guarantees a better result for every chop.

Use a meat thermometer. Guessing is for carnival games, not for cooking pork. A quick-read digital thermometer is your best friend. Pull the chops at 145°F for perfectly juicy, safe-to-eat meat. They’ll carry over a few degrees while resting, landing right in the sweet spot. It takes the stress right out of the process.

6) Making Bacon Wrapped Pork Chops Ahead of Time

You can absolutely get a head start on these. I do this often when I know my evening will be chaotic. Up to a day in advance, you can wrap the seasoned pork chops in bacon, place them on a plate or baking sheet, cover them tightly with plastic wrap, and stash them in the fridge. The compound butter can be mixed, rolled into a log in plastic wrap, and chilled separately.

When you’re ready to cook, just pull everything out. Let the chops sit on the counter for about 15-20 minutes to take the chill off—this helps them cook more evenly. Slice coins off the butter log to top them. Having the prep work done makes throwing dinner together feel like a breeze, not a chore.

I wouldn’t recommend fully cooking and reheating them, though. The bacon loses its perfect crisp texture. The magic of this recipe is in that fresh-from-the-pan combination of juicy pork, crisp bacon, and melted butter. Doing the prep ahead lets you capture that magic with minimal last-minute effort.

7) Storing Leftover Bacon Wrapped Pork Chops

Got leftovers? Lucky you. Let the chops cool completely, then store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days. The butter will solidify, and the bacon will soften a bit, but the flavor will still be fantastic.

My favorite way to reheat is gently. The microwave can make the pork rubbery and the bacon chewy. Instead, place the chop on a baking sheet and warm it in a 300°F oven for 10-15 minutes, or until heated through. You can also reheat it slowly in a skillet with a splash of water or broth and a lid to steam it back to life.

Leftover chopped pork is also fantastic repurposed. Dice it up and toss it into a breakfast hash with potatoes and peppers, or flake it over a big salad for a hearty lunch. That smoky bacon flavor elevates everything it touches, making your leftovers something to look forward to.

8) Try these Main Course dishes next!

9) Bacon Wrapped Pork Chops