BBQ Bacon Wrapped Pork Chop with Grilled Onions
Posted by divadicucina
"These pork chops wrapped in bacon are sure to get your taste buds going and are relatively easy to prepare. The two pork elements truly complement one another both flavor wise and visually. That delicious salty pig topped with the grilled onions saturated in bbq sauce, oohhhhh it is just so good! The bacon really helps to trap in all the juices so you end up with a moist and tender pork chop. Just be sure not to overcook them as pork chops can dry out quickly. This truly is a great grilling recipe to kick start the summer. Enjoy!"
INGREDIENTS
8 strips thick sliced bacon
4 boneless pork loin chops, at least 1¡± thick
2 tsp McCormick Grill Mates bbq seasoning
1 c of your favorite bbq sauce (I love Tony Roma¡¯s Original with this recipe)
1 yellow onion
olive oil
salt and pepper
STEPS
¡áWrap one edge of the pork chop with a strip of bacon and then wrap the other edge with a second piece so that the ends overlap.
¡áUsing a toothpick, secure the bacon where it overlaps by stabbing the toothpick through the bacon and into the chop.
¡áSeason both sides of the pork chop with bbq seasoning and then drizzle with half of the bbq sauce.
¡áPreheat grill to 400¨¬ while meat marinades.
¡áCut your onion into 1/4¡± thick slices.
¡áUsing toothpicks spear each onion slice going through the layers. This will help keep the onion from falling apart on the grill.
¡áDrizzle onion slices with olive oil and season with salt and pepper.
¡áGrill pork chops and onions over direct heat for 10 minutes turning once.
¡áTransfer the grilled onions to a large sheet of heavy foil and remove the toothpicks.
¡áTop onions with remaining bbq sauce and fold the foil like an envelope leaving some air inside.
¡áPlace foil envelope on the grill and continue to cook it and the pork for an additional 10 minutes turning once more. Pork should be cooked to an internal temperature of 145¨¬ and onions should be nice and tender.
¡áRemove toothpicks from pork chops and top with the grilled onions.
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