BACON-WRAPPED ROSEMARY PORK CHOPS
6 double-thick pork chops
18 slices thin bacon
6 (three-inch) sprigs fresh rosemary
Salt and pepper (to taste)
3 tbsp. olive oil
Preheat the oven to 350 degrees F.
Sprinkle the pork chops on both sides with salt and pepper. Place a sprig of rosemary in the center of each pork chop and wrap each chop with three slices of bacon.
Heat a cast-iron pan with the oil on medium-high heat and sear both sides of the pork chops (in two batches) until golden brown.
Place in the oven on the bottom rack for about 10-20 minutes or until the chops reach 160-185 degrees F (depending on your desired doneness). Let the chops rest for 10-15 minutes and serve.
Makes 6 servings
Adapted from source: Shelley Baltz to The Commercial Appeal, August 14, 2008 |