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1 large finely diced scallion
garlic powder or 2 finely minced cloves
dill – just a dash
red pepper flakes
Pork chops – no bone, 1 1/4 – 1 1/2″ thick
1 package of hickory smoked bacon
1 sweet yellow onion
Combine all ingredients for rub in a bowl. Ingredients should be in pretty equal amounts except for those marked. Use just a splash of salt (no more than 1tsp) because bacon will also provide some salt. Unwrap pork chops and pat each dry with a paper towel. Add just a dash of olive oil to each pork chop and massage in. Rub each pork chop with a generous amount of rub on all sides. Set aside
Slice onion into rounds 1/2″ thick each.
Take one pork chop coated in rub, place onion on top. Using toothpicks to secure, wrap Bacon around the chop to secure the onion on. It may take more than one piece of bacon to wrap entire chop in a spiral. Repeat with all chops.
While preheating, set your pork chops in the refrigerator for at least 15 minutes to rest. Pre-heat oven to 375. Place pork chops in a glass dish or foil lined pan and place in the oven for bake in oven for 25-30 min. If using the BBQ Pork chops should be cooked using foil on a grill with medium to medium low heat for 45 min- 1hour or until cooked though. Pork should be at an internal temp of 160 or until pork is the palest white/pink and moist. Remove toothpicks before serving (bacon will stay put) and allow meat to rest at least 5 minutes before serving to redistribute juices.
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