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Bacon-Wrapped Pork Chops

02/22/2016 02:55PM ● Published by Hood Magazine

Ingredients

Garlic-Mustard Butter:

  • 1/4 c butter (1/2 stick), soften to room temperature
  • 2 tbsp Dijon-style mustard
  • 1 clove garlic, minced
  • 4 New York (top loin) pork chops, 6-7 oz each, or 1 1/4-in thick
  • 4 slices bacon, thick cut
  • Salt and pepper to taste

 

Directions

In a small bowl, stir together butter, mustard and garlic until well mixed. Wrap in waxed paper and shape like a stick of butter. Chill while pork is cooking. When ready to serve, cut into fourths and top each pork chop before serving.

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 before serving chops.

 

Broil: Broil 4 inches from heat source for 6-7 minutes. Turn and continue broiling to desired doneness, approximately 5-6 minutes, until internal temperature on a meat thermometer reads 145 degrees. Allow meat to rest for 3 minutes.

 

Pan broil: Heat grill pan over high heat. Add chops and 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 meat thermometer reads 145 degrees. Allow meat to rest for 3 minutes.

 

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 meat thermometer reads 145 degrees. Allow meat to rest for 3 minutes.

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