I love to have a special, go-to meal for company. This one is it for me! These pork chops are delicious and also so easy because you only need a couple ingredients. The trick with cooking pork chops perfectly is to make sure you don’t overcook them. Use a meat thermometer and remove the meat from the grill or pan when the internal temperature is 145 degrees. Serve them after a three-minute rest, along with your favorite side dishes.
4 New York (top loin) pork chops, 6-7 ounces each, or 1¼ inches thick
4 slices bacon, thick cut
Salt and pepper to taste
¼-c. butter (1/2-stick), soften to room temperature
2 tbsp. Dijon-style mustard
1 clove garlic, minced
In a small bowl, stir together garlic, butter and mustard ingredients until well mixed. Wrap in waxed paper to shape like a stick of butter. Chill while pork is cooking. When ready to serve, cut into fourths and top each pork chop before serving.
Dry the chops with paper towels and season generously with salt and pepper. Wrap a strip of bacon around each one, securing with a toothpick. Cook as directed below to medium doneness. Remove toothpick before serving chops.
Broil: Broil four inches from heat source, six to seven minutes. Turn and continue broiling to desired doneness, approximately five to six minutes, until internal temperature on a meat thermometer reads 145 degrees Fahrenheit. Allow meat to rest for three minutes.
Panbroil: Heat grill pan over high heat. Add chops and lower heat to medium-high and cook for six to seven minutes, until nicely browned. Turn and continue cooking for about five to six minutes, until internal temperature on a meat thermometer reads 145 degrees Fahrenheit. Allow meat to rest for three minutes.
Grill: Prepare medium-hot fire in grill. Grill chops over direct heat for six to seven minutes. Turn and grill five to six minutes, until internal temperature on a meat thermometer reads 145 degrees Fahrenheit. Allow meat to rest for three minutes.
This recipe is courtesy of the National Pork Board.