Recipe by Lemons and Zest.
- 1 ½ lb pork chops (3-4)
- 2 garlic cloves, minced
- 2-3 T maple syrup
- 6-8 strips of thinly sliced bacon
- ½ tsp ground mustard
- ½ tsp ground pepper
- ½ tsp sea salt (more or less to taste)
Preheat oven to 400°F.
For best results and bacon that is crispy, microwave the bacon strips for about 4-5 minutes on a paper towel lined plate. You want to give the bacon a head start if you want it extra crispy.
Season the pork chops with salt, pepper, ground mustard and garlic. Wrap two pieces of bacon around each pork chop. Try to allow the ends of the bacon to end up on the underside of each pork chop if possible. If not, give it an extra press to keep it in place.
Place pork chops in a baking dish sprayed with oil. Brush the maple along each of the pork chops to cover evenly. Turn the pork chops over to get both sides. Re-set the pork chops evenly and place in the oven.
Bake for about 25-30 minutes or until they reach an internal temperature of 145°F. (145°F – 160°F is ideal for pork.)You can flip halfway through if desired, but I don’t do this to allow the top bacon to get really crispy.
Broil for 2-3 minutes to allow for extra crispiness and then allow to sit for about 5-10 minutes before serving.
As the pork chops cook, there will be plenty of bacon grease that releases. It can make the bacon on the bottom of the pork chops a bit soft. You can put the pork chops on a rack or even a broiler pan to allow that to drop below and away from the pork chops.
You can play around with the flavor by using fun maple syrups. I have seen a Bourbon Maple Syrup recently that I know my husband would be a big fan of for sure!
You do not want to overcook these Maple Bacon Wrapped Pork Chops. Pork can go from just right to overcooked pretty quickly. Keep and eye and try to shift to broil when the meat is just at 145°F and don’t over broil.