Bacon Wrapped Pork Chops

It's easy to make and so delicious. Plus, it's perfect if you're looking for a hearty low-carb meal for the entire family.

Course Main Dish

Cuisine American

Keyword bacon wrapped pork chops

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 653kcal

4 boneless pork chops
8-12 slices of bacon
1-2 tbs Dijon
2-3 tbs Liquid stevia granular equivalent
2-3 tbs Butter
Cooking Olive oil
2 cloves garlic minced
1 onion diced
1 cup Apple cider vinegar 1/2 cup apple cider and rest water if the bite is too much for your taste
1 cup Chicken stock / stock paste
3 sprigs Thyme and flat leaf parsley for garnish

Gather the ingredients
Season both sides of your pork with salt and pepper.
Wrap each pork chop in bacon and secure with a toothpick.
Heat a pan over medium heat. Add the oil and swirl to coat the bottom of the pan.
Cook the top and bottom sides of the pork chops for 3-5 minutes, depending on thickness of chops.
Remove pork chops and set aside on a plate. Add more oil or half the butter if the pan is dry.
Finely chop the onions and sauté until translucent.
Mince the garlic and add to the pan and sauté for a few minutes more.
Deglaze the pan with the apple cider vinegar and chicken stock. Simmer to reduce by half.
Add the rest of the ingredients, Dijon 1 or two tablespoons to taste, sugar alternative, thyme springs and any juice from the resting pork chops.
Simmer for a few minutes more before removing the thyme, add the remaining butter. Stir until glossy.
Place the pork chops back into the sauce. Spoon the sauce over the pork chops. Preheat the oven broiler element to 410 F (210°C)
Place pork chops in oven to broil for a couple 8-10 minutes until they are medium or well done to preference.
Garnish with flat leaf parsley

Note 1: The meat needs to be close to room temperature before frying. Cold meat will turn tough and dry if placed on a hot pan.

Note 2: Remember to use an oven safe pan from the start to make it easy to transfer to the oven later.

Note 3: Adjust the sauce by adding in salt and pepper or more sweetener to taste.

Note 4: A safe internal pork cooking temperature is:

145° - 150° F (65°C)
160° F (70°C) – medium
170°F (75°C) – well done