Boneless pork chops cut from a Beeler’s boneless pork loin are a great option for busy weeknights. By starting with a boneless pork loin, you can pick the size of pork chop you want & save a little money. Pork loin chops are lean, with a fantastic flavor. Why not try whipping up some of these flavorful pork chops tonight?
BACON-WRAPPED SEARED PORK CHOPS
1 Beeler’s Boneless Pork loin
6 strips garlic pepper bacon
1/4 cup rice vinegar
1/4 cup coco aminos
2 tbsp unsalted butter (melted)
1 tbsp sea salt
1 tbsp avocado oil
- Combing rice vinegar, melted butter, coco aminos, & salt in a large bowl. Mix it all together and set aside.
- Place the Beeler’s Pork Loin fat side up on a cutting board. Use a sharp knife to cut the pork loin into chops that are 1 1/2 inches thick. Place pork chops in the marinade for at least 30 minutes and up to 8 hours in the fridge.
- Remove from the marinade and pat dry. Wrap a piece of bacon around the pork chop and secure at each end using a toothpick or skewer. Remember to remove the toothpick or skewer before eating.
- Lightly coat a pan with avocado oil and a little butter and preheat it to medium high heat. Then start by cooking the bacon sides of the chops for about 2 min each. This is going to render the bacon fat and crispy up the bacon slightly.
- Once its looking crispy cook each side for an additional 2 minutes. Then check the temp and if they need a little more time stick them in a preheated oven at 350°. The main reason chops are dry is because of overcooking. Use thermometer and remove from the heat once they reach 145°
- Let them rest for 10 minutes and then I dive into that Pure pork goodness.