Crusted Pork Chops Wrapped In Bacon Recipes

Steps:

• Cream cheese and bacon should be room temperature for easier handling.
• Season pork chops with garlic powder, onion powder, salt and pepper, then pound to about 1/4" thickness.
• Put cream cheese (1-2 tablespoons) onto the center of each flattened pork chop.
• Roll the pork chops closed (to keep the cream cheese inside).
• Wrap each pork chop in one to two pieces of bacon (depending on how big your pork chops are). Secure with a toothpick.
• Place the pork chops in a lightly greased baking dish, and bake for 30 minutes at 400 degrees.
• Broil for 5 minutes to crisp the bacon.

Steps:

• Preheat oven to 400°F.
• On work surface layer slices of bacon side by side. Place each chop on 2 pieces of bacon (picture 2 slices of bacon as the upright part of an H, and the pork chop as the across section). Season with salt and pepper.
• Slather the chops with barbeque sauce. Flip the chops and slather the other side as well, until barbeque sauce is used up.
• Lay a sprig of rosemary on each chop (letting the ends hang over the edge, for easy removal before serving).
• Wrap bacon slices tightly around each chop.
• Prepare broiler pan (or any roasting pan with a rack), by spraying surface with cooking spray.
• Bake for 30 to 35 minutes until a meat thermometer inserted in thickest part of the meat should register about 150°F
• Turn oven to broil and broil on each side until bacon is crisp.
• Let chops rest for a few minutes. Remove rosemary sprigs before serving.
• If desired, serve with additional warmed barbeque sauce.
• Note: To cook on grill, cook over direct heat for about 5 minutes per side, then transfer to indirect heat and continue cooking until internal temperature is 150°F (about 30 minutes).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Fry the bacon in a skillet over medium heat until cooked through but still flexible. Wrap two slices of bacon around each pork chop and top with a tablespoon of cheese sauce. Place the pork chops in a baking dish.
• Bake for 1 hour in the preheated oven.

Steps:

• Set up a dredging station by whisking the egg and milk together in a wide, shallow bowl. Combine the flour, bread crumbs and Parmesan together in another bowl; set aside.
• Season the pork chops with salt, pepper and a dash of garlic power on each side.
• Wrap the bacon around the pork chop, securing it on the side with a toothpick.
• Dredge the chops one at a time in the egg then the breading mixture, pressing to coat evenly.
• In large cast-iron skillet heat oil and butter over medium-high heat. Fry about 2- 3 minutes on each side. Remove and drain on a paper toweling. Remove the toothpicks before eating.