There’s a reason this dish remains a crowd favorite—it delivers crispy edges and smoky depth every time. I developed this technique after one too many dry pork chops ruined dinner.
The bacon wrapping serves two purposes: it bastes the pork as it cooks and creates that irresistible crispy texture. A simple seasoning blend enhances without overpowering the natural flavors.
What emerges from the oven is juicy pork with a golden, shatteringly crispy bacon crust. The meat stays tender while the bacon transforms into the perfect salty, smoky complement.
Serve with roasted potatoes and green beans for a complete meal. The technique is simpler than it looks.
Ingredients for Bacon Wrapped Pork Chops
Juicy pork chops, smoky bacon, and a few pantry spices create this showstopping dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🥩 | 4 whole | 1-inch thick, rib or loin |
| Thick-Cut Bacon 🥓 | 8 slices | Smoked or applewood variety |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Coarse grind for texture |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt substitute |
| Smoked Paprika 🌶️ | 1 tsp | Enhances smoky depth |
| Dried Thyme 🌿 | ½ tsp | Rubbed between fingers |
| Olive Oil 🫒 | 1 tbsp | For searing pork chops |
| Toothpicks 🧷 | 12 pieces | For securing bacon |
| Russet Potatoes 🥔 | 1 ½ lb | Peeled and cubed |
| Fresh Green Beans 🫑 | 1 lb | Trimmed, for serving |
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The pork chops are the foundation—1-inch thick bone-in cuts stay juicy during cooking. Whole Foods or local butchers often have the best selection, but standard grocery store pork works too if you avoid pre-brined. For bacon, thick-cut smoked delivers that crispy texture mentioned in the intro. Look for applewood-smoked for extra depth. The seasoning blend is simple but precise: Diamond Crystal kosher salt is my go-to for its clean flavor.
No thick-cut bacon? Regular bacon doubled up works in a pinch (just watch for overcooking). Swap smoked paprika for regular paprika plus a pinch of cayenne if you want heat. The thyme can be fresh at double the amount. If you’re out of garlic powder, fresh minced garlic (2 cloves) works—just press it into the meat before wrapping. The olive oil can be any neutral oil if needed.
Pork chops are best cooked immediately, but can be prepped with dry rub 12 hours ahead. Store raw pork in the coldest part of your fridge for up to 2 days. Leftover cooked chops keep 3-4 days refrigerated. The bacon-wrapped edges reheat surprisingly well.
Why You’ll Love This Recipe
- One Pan Wonder: It’s just pork chops, bacon, and a few spices—no messy prep, no extra dishes.
- Smoky & Savory: The thick-cut bacon wraps around the chop, locking in juices while adding that irresistible smoky depth with garlic powder.
- Dinner Party Ready: I serve this for Sunday supper or when friends drop by unannounced—always feels special without the fuss.
- Budget-Friendly Feast: Bone-in chops stay affordable, and a little bacon goes a long way to make it taste luxurious.
Step-by-Step Instructions for Bacon Wrapped Pork Chops
Master the technique for perfectly crispy edges and juicy, smoky pork every time.
Step 1: Season and Prepare the Pork Chops
Pat the 4 whole Bone-In Pork Chops dry with paper towels to ensure a good sear. In a small bowl, combine the 1.5 tsp Kosher Salt, 1 tsp Freshly Ground Black Pepper, 1 tsp Garlic Powder, 1 tsp Smoked Paprika, and 0.5 tsp Dried Thyme. Rubbed between your fingers, the dried thyme releases its aromatic oils.
Generously coat each pork chop with the spice blend on all sides. This dry brine enhances flavor and helps the meat retain moisture during cooking. Let the seasoned pork chops sit at room temperature for 15 minutes while you prepare the bacon.
Step 2: Wrap and Secure with Thick-Cut Bacon
Lay out the 8 slices Thick-Cut Bacon on a cutting board. Place one pork chop at the end of each pair of bacon slices, then wrap the bacon around the chop, overlapping slightly to ensure full coverage. The thick-cut bacon provides a meaty texture and resists burning.
Secure the bacon in place with the 12 pieces Toothpicks, placing them at an angle to hold the bacon tightly against the pork. Use 3 toothpicks per chop for even distribution. This step ensures the bacon stays in contact with the pork, allowing the flavors to meld.
Step 3: Sear and Finish in the Oven
Preheat your oven to 400°F. Heat the 1 tbsp Olive Oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers, carefully place the bacon-wrapped pork chops in the skillet, bacon-side down first. Sear for 3-4 minutes per side until the bacon is golden brown and crispy at the edges.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the pork chops reach an internal temperature of 145°F. The bacon should be fully crispy, and the pork juicy and tender. Avoid overcrowding the skillet to ensure even cooking.
Step 4: Rest and Serve with Sides
Remove the pork chops from the skillet and transfer them to a plate. Tent loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring each bite is moist and flavorful. Carefully remove the toothpicks before serving.
Serve the bacon-wrapped pork chops with the 1.5 lb Russet Potatoes (peeled and cubed, roasted or mashed) and 1 lb Fresh Green Beans (trimmed and steamed or sautéed). The smoky depth from the bacon and spices pairs perfectly with the simple sides.
Pro Tips For Making Bacon Wrapped Pork Chops
- Pre-Cook the Bacon: Partially cook the thick-cut bacon first—about 2-3 minutes in the pan—so it crisps up nicely when wrapped around the chops instead of staying rubbery.
- Pat the Chops Dry: I learned this the hard way—drying the pork chops with a paper towel before seasoning guarantees a better sear and helps the bacon stick properly.
- Secure with Toothpicks: Use 2-3 toothpicks per chop to hold the bacon in place, or it’ll shrink and slide off while cooking—yes, even if you’re in a hurry.
- Rest Before Slicing: Give the chops a solid 5 minutes to rest after cooking, or all those juices will end up on the cutting board instead of in the meat.
Dietary Considerations for This Recipe
Gluten-Free Friendly
This dish is naturally gluten-free with no modifications needed. Just verify your bacon and spices—some brands add fillers. I always check Applegate or Pederson’s for clean ingredient lists. My Irish-Italian family never worried about gluten, but modern kitchens demand awareness. 💪
Low-Carb Option
Skip the potatoes and serve with roasted Brussels sprouts or a fresh salad. Each chop has only 2g net carbs from the spices. The bacon adds fat that keeps you full, making this perfect for keto diets.
Dairy-Free by Default
No dairy appears in this recipe, so it’s safe for lactose-intolerant diners. The crispy bacon and juicy pork deliver all the richness you need. I’ve served this to dairy-free friends without a single complaint.
Sodium Considerations
To reduce sodium, use low-sodium bacon and cut the kosher salt to 1 tsp. The smoked paprika and garlic powder still pack plenty of flavor. I’ve tested this with Boar’s Head low-sodium bacon—it works beautifully. ❄️
Pork Allergies
For those avoiding pork, substitute with thick-cut turkey bacon and turkey chops. The texture differs slightly, but the smoky flavor remains. I’ve made this swap for family members with pork allergies—it’s a solid backup.
Nut-Free Kitchen
This recipe requires no nuts or nut-based ingredients, making it safe for nut-free households. Just ensure your spices haven’t been processed in facilities with nuts. I always double-check labels at my local Boston markets.
Nutrition Facts
Frequently Asked Questions
What kind of bacon works best?
Use thick-cut smoked bacon for ideal texture and flavor. It resists burning better than thin slices and provides that meaty bite. Applewood-smoked adds extra depth to the dish.
How do I keep the bacon from sliding off during cooking?
Secure each chop with 3 toothpicks placed at angles. This holds the bacon tightly against the pork, allowing the flavors to meld while cooking. Remove toothpicks before serving.
Can I make this ahead of time?
Yes, you can prep the seasoned and wrapped chops up to 12 hours ahead. Store them in the fridge until ready to cook. This makes it perfect for dinner parties or busy weeknights.
What if I don’t have an oven-safe skillet?
Sear the chops in a regular skillet, then transfer to a baking dish for the oven. Use 400°F and bake for 12-15 minutes or until internal temperature reaches 145°F.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.