Bacon Wrapped Pork Chops
Published April 15, 2023 • Updated July 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.
Broil for crispy bacon
Place baking tray on the top rack under the broiler and broil on high for 1-3 minutes or until they reach 145. Remove from oven. Let rest a few minutes before serving.
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.
What's the secret to keeping these chops juicy?
The bacon does most of the work. As it renders, the fat bastes the meat and shields it from direct oven heat, so boneless chops stay moist instead of drying out. The other half is temperature. I pull mine at 140 degrees F and let the broiler and the rest bring them up to 145. Even 5 extra degrees turns juicy meat into dry, chalky pork, so I never guess and always reach for an instant-read thermometer.
Is a little pink in the middle safe to eat?
Yes. Pork is safe at 145 degrees F, and a slight blush of pink in the center is normal at that temperature. That's actually where the meat is at its juiciest. I stopped cooking mine to well-done years ago because that's exactly what dries chops out. As long as your thermometer reads 145 after resting, a hint of pink means you got it right, not that it's underdone.
I made these in the oven in August, which my husband considers a personal insult when the grill is sitting outside. He walked past the kitchen twice before sitting down and not complaining about it. The bacon crisped exactly the way it does on a grill, maybe better because of the wire rack, and the chops stayed moist the whole way through. He asked afterward if I used the rub recipe as written or eyeballed it. That's a specific question from someone who usually doesn't ask questions. 4 stars because I'd double the rub quantity next time, the seasoning ran thin on the bottom where the bacon tucked under.
Cayenne and paprika smell sharper hitting a hot oven than they do straight out of the bowl. Pat the meat dry before the bacon goes on. Wet meat won't grip the rub. That's where you lose the crust.
Your instinct on the dry surface is right, Maria. I skip it when I'm in a hurry and you can tell immediately. The bacon just slides around instead of gripping the rub.
Good but I'd cut back the cayenne next time.
Really happy with how these came out. The cayenne gives just enough heat.
Use a thermometer on these, not just the timer. The bacon looks done a few minutes before the chops actually hit temp, so it's easy to pull too early or let the pork dry out waiting for the color to catch up. Learned this the hard way around batch three. 145 internal, meat stays juicy and the rub sets up right.
I wasn't thinking about my dad when I put these in the oven, but the cayenne and the sweetener doing their thing in the last few minutes took me somewhere I wasn't expecting, he had this pork chop rub he tweaked for years at every summer cookout and I honestly thought that flavor was just gone for me now. He never did the bacon wrap but that's what makes this better I think, that fat rendering down into the chop while the rub caramelizes on top is nothing like I remember. Made it twice this week.
That last few minutes when the rub starts caramelizing into the bacon fat is my favorite part of making these too. Rob, I'm glad it gave you that back.
Sizzle when you pull the rack out. Batch five, doubled the rub.
Batch five. The sizzle is from the bacon fat dripping into the pan below the rack. Doubling the rub changes the crust-to-meat ratio in a way I like, but the cayenne can sneak up on you. I usually hold that at the original amount and push the chili powder harder instead. Gets the extra bark without the slow burn.
Made these for a pool party Saturday. The sweet-spicy thing the rub does to the bacon kept coming up in conversation, and one of my neighbors assumed I'd used a glaze, which is fair given how the exterior looks on the plate. Four stars. I want a bit more time on the ends next time, but the rub is doing real work.
That glaze look is the sweetener caramelizing. Gets people every time. I'd give the ends a couple extra minutes under the broiler.
Three years of a teenager who answers every dinner with 'it's fine,' and this is what breaks the streak. She cut into one, immediately pointed at the texture (that pull between the crispy bacon exterior and the pork underneath), and said it was freaky good, which from her means she'd eat it again. I don't know what I expected but not that. The tight wrap with thin-cut slices is doing real work here, keeps the pork juicy in a way boneless chops almost never pull off without it. I've made this four times now and I'm still pulling at 145 internal and resting immediately, that seems to be the number for this thickness. Four stars because the cayenne catches up to me even when I know it's coming. One of these days I'll commit to the full measure.
I've been making pork chops on rotation for years but this one finally made me rethink the whole approach. I swapped the brown sugar substitute for Swerve Brown and pushed the cayenne to a full teaspoon because I wanted real heat, and the bark that forms on the outside is something I wasn't expecting. The sweetener caramelizes into this lacquered crust on the bacon and you get smoky sweet first, then the chili heat rolls in behind it. Two things worth knowing if you're doing this for the first time: thin-cut bacon is not optional (thick cut doesn't render in time and you end up with a chewy wrap instead of tight and crispy), and the wire rack actually matters. I tried skipping it once and the bottoms steamed instead of crisped, totally different texture. Pat the chops really dry before wrapping too, it helps the bacon grip. This is the version I'm bringing to every spring cookout until further notice.
That sweet-then-heat layering is exactly the effect I was after when I bumped the cayenne up in my own batch. Swerve Brown caramelizes more aggressively than most of the other brown-style subs, so that bark makes total sense.
Never made pork chops before. Little intimidated, not gonna lie. But the bacon wrapping part sold me so I'm going for it. Main question: does the bacon on the bottom actually get crispy on a wire rack, or does it just steam sitting there? I really want it crispy all the way around. Worth flipping halfway through or does the heat circulate enough on its own? Also, does thickness matter much for bake time with boneless chops? I get nervous about pork doneness and don't want to pull them too early or let them go too long and dry out.
I flip halfway - the rack helps but the top always has a slight edge without it. And thickness matters a lot more than time, so just use a thermometer. My 3/4 inch chops hit 145 around 22 minutes. Inch-thick, closer to 25-26.
Used thick-cut bacon and had to add about 5 extra minutes, but the edges get this almost candied texture from the rub that thin-cut just doesn't get. Worth it.
That candied thing is just the sweetener getting more time on the heat. Makes sense. I still reach for thin because it wraps tighter and doesn't overpower the rub, but that edge you're describing is hard to argue with.
I've got thick-cut bacon and the recipe calls for thin. Worried the chops will dry out before the bacon has a chance to crisp. Would you par-cook the strips first, or is there a better way around it?
Made these for a dinner I hosted last weekend and they were gone before the sides hit the table. The sweet heat from the rub gets into the bacon as it crisps up in the oven, and the smell alone had people drifting into the kitchen before I said anything. A friend who does competitive BBQ on weekends pulled me aside to ask what was in that rub. I'm not sure anything in my cooking life has ever felt better than that.
A competitive BBQ guy asking about the rub. That's as good as it gets. The sweetener is usually what throws people, it caramelizes into the chili powder and cayenne and reads like way more than five ingredients.
I cut the cayenne in half and added a bit more paprika because my husband can't do much heat, and the rub ended up smokier and almost earthy in a way I wasn't expecting. The wire rack made a real difference too, the bacon crisped all the way around with no soggy underside. Still want to try the full spice version before I fully commit, so holding at 4 stars, but the swap is worth mentioning for anyone cooking for a sensitive crowd.
Yeah that tracks. More paprika pulls it that way. Wire rack I never skip, soggy bacon kills the whole thing. Try the full cayenne next time, it's not as hot once the sweetener balances it out.