Bacon-Wrapped Pork Chops With Seasoned Butter

Bacon-Wrapped Pork Chops With Seasoned Butter

"Move over, filet mignon! These mighty bacon-wrapped chops have the taste territory covered! Top with Garlic-Mustard Butter. Serve with baked potato and steamed broccoli."
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Ingredients

25 m servings 380 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 410 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Dry the chops with paper towels and season generously with salt and pepper. Wrap a strip of bacon around each one, securing with a toothpick. Cook as directed below to medium doneness. Remove toothpick; serve chops with Garlic-Mustard Butter (see directions below).
  2. Broil: Broil 4 inches from heat source, 6-7 minutes. Turn and continue broiling to desired doneness, approximately 5-6 minutes until internal temperature on a thermometer reads 145 degrees.
  3. Panbroil: Heat grill pan over high heat; add chops, lower heat to medium-high and cook for 6-7 minutes, until nicely browned. Turn and continue cooking for about 5-6 minutes until internal temperature on a thermometer reads 145 degrees F.
  4. Grill: Prepare medium-hot fire in grill; grill chops over direct heat for 6-7 minutes; turn and grill 5-6 minutes until internal temperature on a thermometer reads 145 degrees F.
  5. Garlic-Mustard Butter: In a small bowl, stir together ingredients until well mixed. Wrap in waxed paper to shape like a stick of butter. Chill while pork is cooking. When ready to serve, cut into fourths and top each pork mignon before serving.

Footnotes

  • Serving Suggestions: For that added boost of flavor top pork medallions or grilled pork chops with a little of this seasoned butter.

Reviews

Read all reviews 11
  1. 15 Ratings

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Most helpful positive review

this was really good! I cooked using the panbroil method, and the only thing I did was add a combination butter and olive oil to the pan. I cooked on high heat about a minute on each side then r...

Most helpful critical review

phil lked but i did not. bacon did not brown

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this was really good! I cooked using the panbroil method, and the only thing I did was add a combination butter and olive oil to the pan. I cooked on high heat about a minute on each side then r...

phil lked but i did not. bacon did not brown

I made these for dinner tonight my whole family enjoyed this. I did mine under the broiler and my bacon turned out perfect. I seasoned the pork chops with Kosher salt, pepper, a little adobo s...

I broiled these last night. With the bacon being so close to the heat source, I noticed that it was sparking flames in my oven! I just took them out (they were almost all the way done) and pan b...

I used applewood bacon (thick sliced) and it added a lot of flavor to the pork chops. I pan grilled them and found that high heat was good for searing but preferred to cook on med-low to low. ...

Yu-um! This would have been.... okay, without the butter. My husband loves garlic and I'm not so big on it. So I made the butter like it calls for, so he could have it, and just mixed it without...

We did the broiling method and it was quick, and flavorful and very tender!

Quick and Fabulous!

Absolutely love this recipe! My 18 month old gobbled this down and my husband went back for seconds. The mustard-butter was the perfect touch that put it all together.

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