Bacon-Pork Chops with BBQ Glaze
Serve these mouthwatering chops with a side of smashed sweet potatoes simply seasoned with butter and a splash of maple syrup.
4 (6-ounce; 1-inch thick) New York (top loin) pork chops
1 teaspoon kosher or sea salt
4 slices bacon, preferably maple-flavored
4 tablespoons your favorite barbecue sauce
1/2 cup lager beer (or non-alcoholic beer)
1 teaspoon canola oil
1/2 cup chicken broth, reduced-sodium
- Preheat oven to 400°F (205°C).
- Season pork with salt. Wrap bacon around the edges of the pork and secure with a wooden toothpick.
- Mix together barbecue sauce and beer.
- Heat oil in a large oven-proof skillet over medium-high heat. Stand chops bacon side down in skillet, leaning against the side of pan if needed. Using tongs, in sequence, turn and stand chops along bacon-wrapped edges to lightly brown bacon, about 3 1/2 minutes (allow about 45 seconds to brown each section). Place chops, wide flat side down, in skillet and cook until underside is lightly browned, about 1 minute. Turn chops over. Spread equal amount of barbecue sauce mixture over top of each chop, letting excess run into skillet.
- Place skillet with chops in oven and bake for 10 minutes. Transfer each chop to a dinner plate and let stand while making sauce.
- Meanwhile, pour out fat from skillet, leaving browned bits in skillet. Heat skillet over high heat until hot. Add broth and bring to a boil, scraping up browned bits with wooden spoon, and boil until reduced by half, about 2 minutes. Top each chop with a spoonful of sauce and serve hot.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 350 calories; Protein: 51 grams; Fat: 11 grams; Sodium: 1120 milligrams; Cholesterol: 130 milligrams; Saturated Fat: 3 grams; Carbohydrates: 7 grams.
Recipe and photograph provided courtesy of National Pork Board.