Bacon Wrapped Pork Chops
Published April 15, 2023 • Updated March 9, 2026
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Oven-baked chops can go dry on you fast. I know because I ruined plenty before I figured out the bacon trick. Wrapping each one in bacon creates a fat barrier that bastes the meat as it cooks, and the result is tender, juicy pork every single time. I’ve seen recipes that pre-cook the bacon first or brush on a sauce, but I don’t think you need either. The raw bacon renders perfectly during baking, and the dry rub gives you more texture than any glaze. If you want another approach, I also love making my air fryer version for that crispy outside, but when I want that smoky bacon flavor baked right in, this is my go-to.
The bacon does double duty here. It shields the meat from direct oven heat so the inside stays moist, and as it renders, the fat drips down and seasons the chop from the outside in. This matters most with boneless cuts because they have zero fat protection on their own. I’ve overcooked enough boneless chops to know the difference one layer of bacon makes. My reader Donna tested this for meal prep and said by Wednesday her batch still had actual bite instead of going soft and chewy. The wire rack is what makes that possible because the bacon never sits in its own grease.
Then there’s the rub. I mix chili powder, brown sugar substitute, paprika, cayenne, and garlic powder into a blend that hits sweet, smoky, and spicy all at once. I press it right into the bacon so it forms a crust as it bakes. The seasoning caramelizes against the bacon and creates this bark-like coating that I crave. My reader Melissa almost skipped the brown sugar substitute, thinking it would tip too sweet, but that sweetness underneath is what rounds out the cayenne and chili powder. Without it, the rub is all sharp edges. If you like working with pork, my pork loin roast uses a similar bold-rub approach.
The whole thing comes together in under 30 minutes, which is why I make it on busy weeknights. I pair it with roasted broccoli or a simple side salad, and dinner is done. My reader Myra said her husband commented on how juicy they were, and that tracks with what I hear from people who try this. It’s naturally low carb (just 1g net carbs per chop) and fits right into a keto meal plan. For another hands-off pork dinner, my slow cooker pork ribs are a solid rotation pick.
I keep coming back to this recipe because the effort-to-payoff ratio is absurd. Five minutes of prep, 20 minutes in the oven, and you get chops that taste like you spent an hour on them. If you want another pork option with that same set-it-and-forget-it energy, my instant pot pulled pork does the trick.
How to cook bacon wrapped pork chops
Here’s exactly how I make them:
- Wrap each boneless pork chop tightly with two slices of bacon, tucking the ends underneath so nothing curls up during baking.
- Season with a mixture of chili powder, brown sugar substitute, salt, paprika, black pepper, cayenne, and garlic powder. I press the rub right into the bacon so it sticks.
- Bake at 400 degrees F on a wire rack for 15-18 minutes until a meat thermometer reads 140 degrees F.
- Broil on high for 2-3 minutes to crisp the bacon. Pull them the second the thermometer hits 145 degrees F, then let them rest before cutting in.
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Ingredients
4 boneless pork chops -
8 slices thin cut bacon
-
1 ½ tablespoons chili powder
-
1 tablespoon brown sugar free sweetener
-
½ teaspoon salt
-
½ teaspoon paprika
-
½ teaspoon black pepper
-
½ teaspoon cayenne pepper
-
½ teaspoon garlic powder
Step by Step Instructions
Step by Step Instructions
Prepare pork chops
Pat dry pork chops with a paper towel.
- 4 boneless pork chops
Bacon wrap
Tightly wrap two slices of bacon around each pork chop. Tuck the ends of the bacon under the weave on the bottom to keep the bacon from curling as it cooks.
- 8 slices thin cut bacon
Mix up bold flavors
In a small bowl, whisk together chili powder, brown sugar substitute, salt, paprika, black pepper, cayenne pepper and garlic powder.
- 1 ½ tablespoons chili powder
- 1 tablespoon brown sugar free sweetener
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
Rubba Dub, Dub
Sprinkle seasoning over each bacon wrapped pork chop (top, sides, bottom) until evenly coated. Press or rub seasoning in to get it to stick.
Bake the chops
Line a rimmed baking tray with foil. Then place a wire rack on top. Place prepared pork chops on the rack spacing at least an inch apart. Bake at 400 degrees for 15-18 minutes or until a thermometer reads 140 degrees.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Do I need to use a wire rack for baking?
I always use a wire rack on a baking sheet because it lets hot air circulate underneath the chops. That's how I get the bacon crispy on all sides instead of soggy on the bottom. If you don't have one, you can bake directly on a foil-lined sheet, but flip them halfway through and add a couple extra minutes. I've done it both ways, and the rack is worth the extra dish to wash.
Can I use thick cut bacon?
I've tried thick cut and I don't love it for this recipe. It's harder to wrap tightly around the chop, and the stronger bacon flavor overpowers the seasoning rub. Regular bacon renders better and crisps more evenly in the time it takes the pork to cook through. I save my thick cut for eating on its own.
Should I pre-cook the bacon before wrapping?
I don't. Raw bacon works best here because it renders slowly around the pork and bastes the meat as it cooks. Pre-cooked bacon is too stiff to wrap, and it gets too crispy (almost burnt) by the time the pork reaches temp. I get plenty of crispiness from the broil step at the end. That's the whole reason I included it in the method.
What if I don't have a broiler? Can I still get crispy bacon?
I've tested this without a broiler. Crank the oven to 425 degrees F for the last 5 minutes instead. The higher heat crisps the bacon enough to get a satisfying crunch, though it won't be quite as caramelized as the broil method. I've also finished them in a hot cast iron skillet for about 90 seconds per side, which works well if you want more control over the browning. Either way, start checking at 140 degrees F internal temp so you don't overshoot.
Can I stuff the chop with cheese before wrapping in bacon?
I've done this with pepper jack and the result is worth the extra step. I cut a deep horizontal pocket into the chop, stuff in a slice of cheese, press the edges shut, then wrap and season as usual. The cheese melts inside during baking and stays contained by the bacon. Add 3-4 minutes to the bake time since the stuffed chop is thicker. This is my favorite variation for a keto dinner when I want something extra.
Can I make these in the air fryer with the bacon on?
I've done it and the bacon gets even crispier than the oven method. Set the air fryer to 380 degrees F and cook for 12-14 minutes, flipping halfway. The circulating air crisps the bacon from all angles. The only downside is batch size. I can fit two in my air fryer at a time, so for a family dinner I still use the oven. For my full technique on the air fryer approach, check out my air fryer version.
Can I make these on the grill instead?
I've done it and it works, but you need indirect heat. I set up a two-zone fire, sear over direct heat for 2 minutes per side to get the bacon started, then move to the indirect side and close the lid until they hit 145 degrees F. It takes about 20-25 minutes total. The smoky flavor from the grill adds another layer that the oven can't match. If you love grilling, my grilled dry aged tomahawk steak is worth trying for a special occasion.
What side dishes pair well with these?
I usually go with roasted broccoli or a simple green salad with ranch. Cauliflower mash is another one I rotate in when I want something heartier. The sweet and spicy rub pairs well with something mild and creamy to balance it out. My family's favorite combo is these with roasted Brussels sprouts tossed in olive oil and parmesan. For more easy oven dinners to round out your week, my sheet pan chicken and veggies uses the same 400-degree approach.
Kept checking to make sure the bacon wasn't unraveling, and when I pulled them out that sweet-heat rub had turned this deep caramelized color. Felt ridiculous for being nervous about this.
Used thick-cut bacon because that's all I had, and the outside got this almost crackly crunch I was not expecting at all. The cayenne builds up slow and then just keeps going, I kept reaching for another piece even as the heat was creeping up on me. Four stars because the thick bacon needed a few extra minutes past what the recipe says, so just keep an eye on it, but this is going in the weeknight rotation for sure.
That crackle from the extra fat rendering into the rub is the one thing thick cut has going for it. Wrap gets floppy on me so I stick with regular.
I've made a lot of bacon-wrapped pork chops and most come out dry in the center even when the bacon crisps up. This one's different. The rub, specifically the cayenne and chili powder with the sweetener, creates this tight caramelized crust that actually holds the moisture in. Made these Sunday. Not going back.
Most rubs just sit on the surface. The sweetener pulls the spices into the meat as it caramelizes, and that's the seal.
Made a double batch on Sunday for the week and the wire rack setup is the thing nobody talks about enough. Bacon stays crisp instead of sitting in grease, so by Wednesday it still has actual bite instead of going soft and chewy. I've tried meal prepping other wrapped stuff before and they usually turn rubbery on day three. These don't. The rub also deepens overnight, which I wasn't expecting from something this simple.
The rub deepening is real. The cayenne softens and the sweetener soaks into the meat. I eat mine cold out of the fridge on day two and they're better than right out of the oven.
I almost skipped the brown sugar substitute. Sweetener in a pork rub felt like it was going to tip cloying, and I came this close to leaving it out. Glad I didn't. The chili powder and cayenne build this layer of heat, then the sweetness comes in underneath and rounds the whole thing out. It just works. The bacon got crispier than I expected from a baked method, and the wire rack is doing exactly what it's supposed to. Cold Tuesday night, nothing fancy, and I found myself thinking about the leftovers before I even finished my plate. Making it again this weekend.
Yeah, that one almost got cut in early testing too. The rub needs that sweetness underneath or it's all sharp edges.
Six months into keto and by month two I'd just accepted that dinner was going to be plain. That rub broke the spell. Made these on a freezing Tuesday and stood there eating over the pan.
Cold night over the pan is the right call for these. The cayenne builds slow - I don't even notice until I'm three bites in.
Made these last Saturday (brutal cold snap, perfect timing) and the sweet and spicy rub was incredible, but my bacon stayed soft and chewy the whole way through instead of getting crispy. Used the wire rack like you said so I don't know what went wrong. I had thick cut bacon and just grabbed it without thinking. Is that the whole issue? The recipe says thin cut and I brushed right past that. Also the ends where they overlapped were especially soft and doughy. Did I need to flip them halfway through? Want to make these again this week and actually get the bacon right.
Yeah, thick cut is the whole thing. It just doesn't render fast enough in the time I have the pork in there, so the chop finishes done but the bacon is still chewy. For those overlapping ends, tuck both ends under the chop before you put it on the rack, the weight holds them down and they crisp more evenly.
Delicious! My husband even commented on how juicy they were!
That's the bacon basting as it renders. Can't really dry out a chop when it's wrapped like that.