If your family peeks through the oven door, they might mistake what's cooking for bacon-wrapped filet mignon. Keep your family members guessing about the dinner you're going to serve by surprising them with bacon-wrapped pork loin chops. With the bacon spurring on your own creative juices, consider adding some other time-honored seasonings and additions to this meal to set a new standard for “mouth watering” in your kitchen.
Turn your oven to 400 degrees Fahrenheit, or set your broiler to "broil." Spray a 13-by-9-inch baking dish with nonfat cooking spray.
Precook one slice of bacon -- either in your microwave or in a skillet -- for every pork chop you're making. Precooking ensures that the bacon is fully cooked and ready to eat with the pork chop, especially if you’re broiling. Cook the bacon to about half the normal cooking time that you prefer. Wait for the bacon to cool and then wrap a slice of it around the perimeter of each chop, securing it with a toothpick. Or, use precooked bacon and wrap each chop with a slice without cooking it.
Sprinkle the pork chops with salt and pepper and perhaps some onion powder. If you’re baking your chops consider lining the bottom of your baking dish with apple rings or slices of onion, as the longer cooking time will give these additions time to soften, too. In the case of apples, you might want to sprinkle the chops with some cinnamon and sugar to further tempt the taste buds.
Consider glazing the pork chops with a mixture that will enhance the flavor of the meat and the bacon. You might make a sweet and simple maple syrup glaze, using that maple syrup bottle in your refrigerator, or consider a saltier and stronger glaze such as teriyaki. If your family likes the flavor of fruit, reach for some orange marmalade or preserves and simply thin it with some water before glazing it on your bacon-wrapped chops.
Bake your chops in the oven for about 40 minutes. Halfway through the cooking time, flip them over to bake them on the other side. Or, broil them for about 5 or 6 minutes on each side. If you’re glazing the chops, be sure to coat them after you flip them over. Test for doneness with a meat thermometer; it should reach 145 degrees F. If not, cook the pork chops for another minute, and then test them again. Let the chops rest for three to five minutes before serving to redistribute the juices and let them finish cooking.