Easy Recipe: Appetizing Smoky Bacon-Wrapped Pork Chops

Smoky Bacon-Wrapped Pork Chops. These smoked bacon wrapped pork chops are Amazing! If you are obsessed with this cut of meat as we are you can also try this easy baked pork chops recipe and smoked pork steaks some other night! To make more in your smoker you'll need this meat smoking chart to know what temp and how long to cook each meat.

Still, you might be tempted to whip together a suitable sauce or gravy to go with it. Smoky Bacon-Wrapped Pork Chops The rub adds a sweet heat that combines perfectly with the smokyness of the bacon an liquid smoke. This is definitely getting added to my recipe book! You can have Smoky Bacon-Wrapped Pork Chops using 11 ingredients and 9 steps. Here is how you cook that.

Ingredients of Smoky Bacon-Wrapped Pork Chops

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

In a bowl combine cheese, onions, bacon and mayo. Then spread cheese mixture evenly over pork chops. Remove from the oven and dig in. Tired of the same old pork chops, I thought I would do them on the grill, bacon wrapped.

Smoky Bacon-Wrapped Pork Chops instructions

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.