Bacon-Wrapped Pork Chops

Prep Your Chops
Remove your pork chops from the fridge about 20 minutes before cooking; this allows them to reach room temperature, ensuring even cooking. Sprinkle both sides with a generous amount of salt and pepper.

Wrap 'Em Up
Here's the fun part! Wrap each pork chop snugly with 2 to 3 strips of bacon. If you're using thick-cut bacon, pop a toothpick through to keep everything in place. Don't worry if it looks a bit wonky, it'll taste amazing either way!

Get That Golden Sear
Heat a large frying pan (cast iron works well if you have one) over medium heat. Add a splash of olive oil and swirl it around. Gently place your bacon-wrapped beauties in the pan and let them sizzle for 3-5 minutes per side, turning them as needed. You're looking for that gorgeous golden-brown colour on the bacon.

Make Some Room
Once your chops are nicely browned, remove them and place them on a plate. Don't worry, they're going back in the pan soon! If your pan looks a bit dry, add another splash of oil or half your butter.

Build That Flavour Base
Toss your diced onion into the same pan (all those lovely brown bits are pure flavour gold!). Cook them until they're see-through and smelling fantastic, about 5 minutes should do it. Add your minced garlic and stir for an additional couple of minutes, until it becomes fragrant.

Deglaze Like a Pro
Pour in your apple cider vinegar and chicken broth, and it'll bubble and steam up nicely. Scrape up any of those tasty brown bits stuck to the bottom of the pan. Let this simmer until it reduces by about half; you'll know it's ready when it coats the back of a spoon.

Finish the Sauce
Stir in your Dijon mustard, sweetener, and those thyme sprigs. If your pork chops released any juices on the plate, pour those in too! Let everything simmer together for a few more minutes, then remove the thyme sprigs and stir in the remaining butter. The sauce should look glossy and smell incredible.

The Grand Finale
Place your pork chops back into the sauce and give them a good spoon-over with all those pan juices.

Turn your oven's broiler up to 410°F (210°C). Pop the entire pan under the broiler for 8-10 minutes, keeping a close eye on it so the bacon doesn't become too crispy.

Rest and Serve
Let your chops rest for about 5 minutes (this helps keep them juicy), then sprinkle with fresh chopped parsley and serve right from the pan.

Note

Temperature Check: Use a meat thermometer if you've got one. You're aiming for 160°F (70°C) for medium, or 170°F (75°C) if you like them well done.

Bacon Choice: Regular or thick-cut, both work great. Secure the thick-cut bacon with toothpicks to keep it in place.

Make It Milder: If the apple cider vinegar seems too sharp for your taste, use half vinegar and half water instead.

Bone-In Option: You can use bone-in chops if that's what you have, just add a few extra minutes to the cooking time.

Original recipe by KetoConnect