Bacon Wrapped Pork Chops

Bacon Wrapped Pork Chops

Ashley M 0

"This is for anyone who loves meat and isn't afraid to try something new."

Ingredients 1 h 20 m {{adjustedServings}} servings 458 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 35.9 g
  • 55%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 754 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C). Fry the bacon in a skillet over medium heat until cooked through but still flexible. Wrap two slices of bacon around each pork chop and top with a tablespoon of cheese sauce. Place the pork chops in a baking dish.
  2. Bake for 1 hour in the preheated oven.
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Reviews 80

  1. 92 Ratings

Judy Cowan

I REEEEALLY wanted to give this recipe 5 stars because of the taste. BUT, They came out EXTREMEMLY overcooked. I had 1/2" to 3/4" boneless chops and baked them for 50 min.(took them out 10 min's early). The cheese (used vermont cheddar and provolone) got REALLY cooked. I don't understand how everyone else's came out tender after an HOUR even if they had 1" or better chops! I do plan on making this again, but I will only bake 35 min's. and I will add the second cheese 10 min's before it's done. I crumbled the cooked bacon on top, then vermont cheddar, then provolone. My kids really liked the taste and they don't like pork chops normally. I'm sure with the shorter bake time they will be FABULOUS!**UPDATE** I tried this again with the same cheezes, but cooked 25 min's, added the mozz/prov cheese and cooked for 10 more min's. Came out FANTASTIC. I used bone in center cut chops this time too.


My family, who are not big pork chop fans, really loved these. I did make a couple of enhancements that were suggested by others: I seered the pork chops in the bacon fat and used shredded cheddar and Jack cheese on top. (Couldn't bring myself to use "cheez-wiz".) The chops I used were very thick (~1"). The people who said these were dry probably over-cooked them. You have to be very careful with pork chops, they cook quickly and tend to be dry if overdone. Seering helps to trap in the juices. Anyway, we enjoyed these and maybe now I won't get faces and rolling eyeballs when I say we're having pork chops for dinner.


These are the very best pork chops that I've ever made!! Awesome!! They were very moist and flavourful and so simple to prepare (child's play, really). I added garlic powder and black pepper and I browned the chops in the same pan that I used for partially cooking the bacon. I lined the baking pan with foil before putting it in the oven for a fast and easy clean-up. My husband and I both just loved these chops and I will be preparing them on a regular basis. Thanks so much for the fantastic recipe!!