Easy Recipe: Perfect Smoky Bacon-Wrapped Pork Chops

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We hope you got insight from reading it, now let’s go back to smoky bacon-wrapped pork chops recipe. You can cook smoky bacon-wrapped pork chops using 11 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Smoky Bacon-Wrapped Pork Chops:

1. Provide 2 lb of Center cut pork tenderloin.
2. Take 4 of pears.
3. Prepare 6 of green onions.
4. Take of Dry Rub.
5. Take 1 tbsp of Larry's seasoning.
6. Take 1 tsp of Ground black pepper.
7. Use 1 tbsp of Garlic powder.
8. Take 1 tbsp of Onion powder.
9. Take 1 tbsp of Ground paprika.
10. Provide 2 tsp of Worcestershire sauce.
11. Prepare 1 tsp of Liquid smoke flavoring.

Steps to make Smoky Bacon-Wrapped Pork Chops:

1. Trim the fat cap on the pork..
2. Take a piece of bacon and lay it perpendicularly on the pork at one edge of the tenderloin. This will measure the size of the cut. Cut the tenderloin on the side of the bacon and repeat until you run out of room..
3. Wrap a piece of bacon around the pork and secure with a toothpick..
4. Mix the dry rub ingredients together in a medium mixing bowl..
5. Place a chop in the rub and spread it on both sides. Repeat for the remainder of the pieces..
6. Cook for about 15 minutes per side on a grill with medium heat. You want an internal temperature of 145°F..
7. In the last 4 minutes of cooking, place the pears and green onions on the grill..
8. Remove all ingredients and allow at least 5 minutes for your pork to rest and reabsorb the juices that are seeping out. Failure to be patient will result in dried out chops..
9. Serve hot and enjoy..

I used a mixture of charcoal briquettes and charcoal. The briquettes last longer and the charcoal adds that campfire flavor, while the bacon added the taste of smoked hickory. Wrap each pork chop in uncooked bacon slices (the number will vary depending on how large the pork chops are). Place each bacon wrapped pork chop onto the baking sheet. Grind additional pepper over the top of the now bacon wrapped pork chops.

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