Bacon-Pork Chops with BBQ Glaze
Serve with roasted potato wedges or smashed sweet potatoes.
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- 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
- Heat oven to 400 degrees F.
- 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 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.
- 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.
- 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 - porkbeinspired.com
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