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Bacon-Pork Chops with BBQ Glaze

Bacon-Pork Chops with BBQ Glaze

Serve with roasted potato wedges or smashed sweet potatoes.


  • 4 (6-ounce) boneless top loin pork chops, cut 1-inch thick
  • 1 teaspoon coarse salt
  • 4 slices bacon, preferably maple-flavored
  • 4 tablespoons barbecue sauce
  • 1/2 cup lager beer (or non-alcoholic beer)
  • 1 teaspoon canola oil
  • 1/2 cup chicken broth, reduced-sodium

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  1. Heat oven to 400 degrees F.
  2. Season pork with salt. Wrap bacon around the edges of the pork and secure with a wooden toothpick.
  3. Mix together barbecue sauce and beer.
  4. Heat oil in ovenproof large 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.
  5. Place skillet with chops in oven and bake for 10 minutes.
  6. Transfer each chop to a dinner plate and let stand while making sauce.
  7. 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.
  8. Serve with roasted potato wedges or smashed sweet potatoes.

Prep Time: 5 min | Cook Time: 20 min | Servings: 4

Nutrition per serving of pork and glaze: Calories: 350 calories Protein: 51 grams Fat: 11 grams Sodium: 1120 milligrams Cholesterol: 130 milligrams Saturated Fat: 3 grams Carbohydrates: 7 grams

Recipe and photo credit (used with permission): National Pork Board -