My idea for this recipe originated from the Paula Deen Sweet Chicken Bacon Wrap Recipe, which I had slightly altered a few times and started using strips of chicken instead of the small chicken chunks. Next, came the idea to use pork chops cut in half. Oh my, it turned out great and this was the day that my Sweet Pork Chop Wraps Recipe was born.
If you like the Sweet Chicken Bacon Wraps by Paula Deen, you will love them made with center-cut pork chops even more. The pork tends to hold the flavors better and turn out very moist.
Sweet Pork Chop Bacon Wraps Recipe
4-6 Center-Cut Pork Chops (boneless pork chops) cut about 1/2 thick
1 Package of Bacon.
2 Cups Brown Sugar
2 Tbsp Chili Powder
2 Tsp Garlic Salt
Preheat oven to 375 degrees.
1. Rinse your pork chops and cut them in half creating two long strips. Set aside. Open the package of bacon and set it next to your pork chops. This way you aren't fighting to get the bacon out of the package with sticky hands later.
2. In a deep dish (I use a glass pie pan), blend brown sugar, chili powder and garlic salt.
3. Prepare your baking pan by wrapping it in tin foil and placing a baking wrap inside the pan. This isn't required but, it will help the bacon crisp nicely. Not using a baking rack will allow it to the wraps to cook in their own juices causing the bacon to be soft. Trust me, you want the rack.
4. Take a single pork chop strip, coat it in the brown sugar mix. Now, pulling the bacon a little snug, wrap a single piece of bacon around the strip in a spiral direction. A single piece of bacon should cover the strip from one end to the other.
5. Once you have your strip wrapped in bacon, roll it in the brown sugar mixture again, coating it well, and lay on the baking rack. If it looks like it's too much, don't worry! The majority will melt and drip off during cooking. You can put several wraps on a single rack just make sure they aren't touching. Close is fine, but touching can cause them not to crisp well.
6. Continue the process until all the wraps are complete. Place in the oven and bake 20-25 minutes until your bacon is nice and done. Now, keep in mind, the bacon will not be crisp like if you were to fry it in a pan, but it will be nice a done with crisp edges! If you aren't sure if it's done, cut one of the wraps in half to check. I have never had an issue with the them not being done, but when I first started making them I did have a few episodes of them being too dry, from over cooking. I promise, 20-25 minutes max!
Also, you may smell the sugar and bacon grease burning slightly and bubbling in the bottom of the pan... It's OKAY! It's just the dripping burning and will not affect the taste of your wraps! This is another reason I strongly suggest you use a rack and tin foil.
If you are a huge bacon fan, then you must try the Bacon Nation Cookbook!