Name: Bacon Wrapped Pork Chops That Practically Melt in Your Mouth
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 6 pork loin chops, about 1 inch thick; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon paprika; Salt and black pepper to taste; 1 can (10.75 oz) cream of mushroom soup; 1/2 cup milk; 6 slices of bacon

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We all have that one recipe that surprises us—this was mine. I’d never thought much about pork chops until a neighbor brought over a plate of these bacon wrapped beauties. I took one bite and said, ‘What on earth have I been missing?’ They’re simple to prep, loaded with flavor, and somehow feel both rustic and special. The real secret lies in that slow bake, letting the pork tenderize under a blanket of bacon and creamy seasoning. It’s got that classic comfort food thing going, but without the stress or 17-step process. Think of it as the lazy cook’s ticket to a weekday dinner win. This dish fits right in whether you’re craving recipes for pork chops, looking for a trusty recipe for pork loin chops, or wondering what other Bacon Wrapped Pork Tenderloin Recipes might hit the spot. It’s one of those pork recipes that shows up on repeat, especially when I’m in need of hearty, feel-good pork dishes.

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 Recipes next!
9) Bacon Wrapped Pork Chops Recipe
10) Nutrition

1) Key Takeaways

Perfect weeknight comfort food with minimal prep
Uses simple pantry staples and pork loin chops
Wrapped in bacon for added flavor and moisture
Bakes slow and low for ultra-tender pork

2) Easy Bacon Wrapped Pork Chops Recipe

I’ve made a lot of pork dishes, but these Bacon Wrapped Pork Chops really surprised me. They’ve got that slow-cooked flavor without the need for all-day effort. When I served these for dinner the first time, even my pickiest eater raised an eyebrow and said, “Wait, this is pork?” That’s how tender it gets. We’re talking about that rare combination of crispy bacon on the outside and juicy pork on the inside. Total magic.

If you’re like me and always hunting for new recipes for pork chops, this one’s a keeper. It checks all the boxes. You wrap the chops in bacon, pour over a creamy mix, and then just let the oven do the heavy lifting. Not sure where this recipe has been all my life, but I’m glad we finally met. It’s been requested weekly since then.

It fits right in with recipes for pork loin chops and even sits comfortably next to Bacon Wrapped Pork Tenderloin Recipes. Pork recipes should feel this easy. And taste this good. You get a solid dinner win with these pork dishes, and nobody has to know you barely lifted a finger.

3) Ingredients for Bacon Wrapped Pork Chops

Pork Loin Chops: Look for chops that are at least an inch thick. They hold up best in the oven and stay tender without drying out. I go for boneless, but bone-in works if that’s what you’ve got.

Garlic Powder: This adds a nice layer of flavor without any chopping. A good shake over each chop is all it takes. It blends perfectly with the onion and paprika too.

Onion Powder: A dash of this helps round out the seasoning and gives the pork a warm, savory base. It’s subtle, but you’d miss it if it wasn’t there.

Paprika: Adds depth and just a hint of smokiness. I like to use sweet paprika, but smoked works too if you’re in the mood for something richer.

Salt and Black Pepper: Use a light hand at first since the bacon brings saltiness. Fresh ground pepper brings in a little bite that keeps things interesting.

Cream of Mushroom Soup: It makes the whole thing creamy without any fuss. You could swap in cream of chicken, but mushroom gives it that earthy, down-home taste.

Milk: Just a splash to thin out the soup so it spreads easier and bakes into a sauce instead of a lump. I use whole milk, but any kind will do.

Bacon: One slice per chop. You can stretch it or wrap two if you’re feeling generous. It keeps the pork moist and gives you that salty, crispy finish on top.

4) How to Make Bacon Wrapped Pork Chops

Step 1. Preheat your oven to 325°F. This slow bake helps the pork tenderize without drying out.

Step 2. Lay the pork chops out and pat them dry with paper towels. Then season both sides with garlic powder, onion powder, paprika, salt, and black pepper.

Step 3. Wrap each chop with a slice of bacon. Just one loop around does the trick. Tuck the ends underneath if they hang loose.

Step 4. Place the chops in a baking dish—9 by 13 inches works great. They should fit snugly but not crowded. Give them some breathing room.

Step 5. Mix the cream of mushroom soup and milk in a bowl. Stir until smooth. It’ll look thin but trust me, it thickens in the oven.

Step 6. Pour the soup mixture over the pork. Cover the dish with foil and slide it into the oven. Let it bake for about 45 minutes.

Step 7. Remove the foil. Bake uncovered for another 15 minutes so the bacon can crisp up and the sauce bubbles just right.

5) Tips for Making Bacon Wrapped Pork Chops

Let’s be honest, bacon does most of the heavy lifting here. But a few little things can make this dish even better. First, pat those chops dry. If they’re too wet, the seasoning won’t stick well. And that bacon needs something dry to grip onto.

Next, don’t go overboard with salt. Between the bacon and the soup, you’ve got enough. I learned that the hard way. One time I doubled the salt and had to chug a gallon of water with dinner. Not my finest moment.

Finally, give the bacon a quick broil at the end if you want it extra crispy. Just watch it closely. It can go from perfect to charcoal in seconds. Been there. Smelled that.

6) Making Bacon Wrapped Pork Chops Ahead of Time

You can prep this entire dish the night before. I’ve done it more times than I can count. Season the chops, wrap them in bacon, and get the sauce mixed and ready. Then store it all in the fridge until you’re ready to bake.

One thing to watch out for: cold dishes take longer to heat. So if your pork chops are straight from the fridge, add another 10 minutes or so to your bake time. Just check the center with a thermometer to be sure.

If you’re really planning ahead, you can even freeze the assembled dish. Just thaw it in the fridge overnight before baking. It works like a charm and tastes just as good.

7) Storing Leftover Bacon Wrapped Pork Chops

Leftovers? You might not have any. But if you do, they hold up well. I pack mine in glass containers with a little of the sauce poured over the top. They’ll keep for three to four days in the fridge, no problem.

Reheating is easy. Microwave with a splash of milk or stock to keep them moist. Or pop them in the oven covered at 300°F until warm.

These even taste great sliced and added to sandwiches the next day. I’ve had a cold pork chop sandwich that might’ve been better than the original meal. Don’t judge me till you try it.

8) Try these Main Course Recipes next!

9) Bacon Wrapped Pork Chops Recipe