These Bacon-Wrapped Pork Chops are perfect for Sunday supper.
Bacon-Wrapped Pork Chops
Yields: 4 servings
- 8 slices thick-cut bacon
- 4 (1½-inch-thick) boneless center-cut pork chops
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3 tablespoons unsalted butter, divided
- 1 (8-ounce) package fresh cremini mushrooms, quartered
- 3 sprigs fresh rosemary
- ½ cup dry white wine
- Preheat oven to 425°.
- In a 12-inch cast-iron skillet, cook bacon over medium heat until partially cooked, about 2 minutes. Remove bacon, and let drain on paper towels, reserving 3 tablespoons drippings in skillet.
- Wrap 2 pieces of bacon around outer edge of each pork chop, securing with a wooden pick. Sprinkle both sides of pork with salt and pepper.
- Heat skillet over medium-high heat. Add pork chops; cook until browned, 3 to 4 minutes per side.
- Place skillet in oven, and bake until desired degree of doneness, 8 to 10 minutes. Remove pork chops from skillet.
- Add 2 tablespoons butter to skillet, and heat over medium heat. Add mushrooms and rosemary; cook for 3 to 4 minutes. Remove mushrooms from skillet. Add wine; cook until wine is reduced by half, 2 to 3 minutes. Whisk in remaining 1 tablespoon butter. Return pork chops and mushrooms to skillet; spoon mushroom mixture over pork chops.