Bacon Wrapped Pork Chops are tossed in a balsamic herb marinade, then wrapped in a bacon weave for an impressive, flavorful dinner that’s easy to make.
A few weeks ago I received a box of high-quality meat from a meat delivery service, and I immediately wanted to use the pork chops and bacon to create something special. Bacon-wrapped meats have been a longtime favorite of mine, and the combination of a tangy balsamic herb marinade and a crisp bacon weave turns simple pork chops into a show-stopping weeknight or weekend dinner.
My love of bacon-wrapped roasts and poultry inspired this version for pork chops. Wrapping pork in bacon adds salt, fat, and texture while keeping the meat juicy. The balsamic, garlic, rosemary, and thyme in the marinade brighten the rich flavors and complement the savory bacon very well.
This recipe delivers tender pork chops with a caramelized, crispy bacon exterior and aromatic herb notes. It’s an ideal recipe for a date night, holiday table, or any evening you want a comforting, flavorful meal with minimal fuss.
Ingredients
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 4 sprigs fresh rosemary, stems removed and chopped
- 4 sprigs fresh thyme, stems removed and chopped
- 2 tablespoons steak seasoning or pork chop seasoning
- 6 cloves garlic, crushed
- 2 boneless pork chops (about 8 ounces each)
- 8 slices bacon, sliced in half
Instructions
- Preheat the oven to 400°F (204°C).
- Whisk the balsamic vinegar and olive oil together in a small bowl. Stir in the chopped rosemary, chopped thyme, steak or pork seasoning, and crushed garlic to form the marinade.
- Place the pork chops in a resealable plastic bag or a shallow dish and pour in the marinade. Toss to coat evenly, then refrigerate for 15 minutes to let the flavors infuse.
- While the pork chills, prepare two bacon weaves. Lay four halved bacon slices side by side, then weave four more halved slices perpendicular to create a tight bacon lattice. Repeat for the second chop.
- Center each marinated pork chop on a bacon weave and wrap the weave around the chop so the bacon covers the top and sides. Tuck the ends of the bacon underneath the chop to secure it.
- Place the bacon-wrapped pork chops on a wire rack set over a foil-lined baking sheet. The wire rack helps the bacon crisp by allowing air circulation and letting fat drip away.
- Bake in the preheated oven for about 30 minutes. For safety and best texture, cook until the internal temperature of the pork reaches 145°F (63°C) when measured with an instant-read thermometer.
- Remove the chops from the oven and let them rest for 10 minutes before slicing. Resting helps the juices redistribute so the pork stays moist.
Serving Suggestions and Tips
Slice and serve these bacon-wrapped pork chops with roasted or mashed potatoes, creamy polenta, or a bright salad of seasonal greens and roasted squash. To boost crispiness, you can finish the chops under a hot broiler for 1–2 minutes, watching closely so the bacon does not burn. Use a meat thermometer to avoid overcooking—pork is best when tender and slightly pink in the center at 145°F.
For variation: try adding a touch of honey or Dijon mustard to the marinade for a sweet-savory glaze, substitute dried herbs if fresh aren’t available, or use thicker-cut bacon for a meatier exterior. Bone-in chops can be used as well, but adjust cooking time to account for the additional mass.
Nutrition Facts
- Servings: 2 pork chops
- Calories: 982 kcal per serving (approximate)
- Carbohydrates: 11 g
- Protein: 72 g
- Fat: 71 g (Saturated fat: 21 g)
- Cholesterol: 218 mg
- Sodium: 687 mg
- Fiber: 1 g
- Sugar: 3 g
If you enjoy sourcing high-quality meat and having it delivered, consider a monthly meat box or local butcher subscription. Using well-raised pork and good bacon makes a noticeable difference in flavor and texture for dishes like bacon-wrapped pork chops.