• 4 boneless pork chops (about 1 inch thick)
  • 1/2 cup barbecue sauce
  • 8 slices bacon
  • 4 sprigs fresh rosemary
  • salt & freshly ground black pepper
  • 1 Preheat oven to 400°F.
  • 2 On work surface layer slices of bacon side by side. Place each chop on 2 pieces of bacon (picture 2 slices of bacon as the upright part of an H, and the pork chop as the across section). Season with salt and pepper.
  • 3 Slather the chops with barbeque sauce. Flip the chops and slather the other side as well, until barbeque sauce is used up.
  • 4 Lay a sprig of rosemary on each chop (letting the ends hang over the edge, for easy removal before serving).
  • 5 Wrap bacon slices tightly around each chop.
  • 6 Prepare broiler pan (or any roasting pan with a rack), by spraying surface with cooking spray.
  • 7 Bake for 30 to 35 minutes until a meat thermometer inserted in thickest part of the meat should register about 150°F
  • 8 Turn oven to broil and broil on each side until bacon is crisp.
  • 9 Let chops rest for a few minutes. Remove rosemary sprigs before serving.
  • 10 If desired, serve with additional warmed barbeque sauce.
  • 11 Note: To cook on grill, cook over direct heat for about 5 minutes per side, then transfer to indirect heat and continue cooking until internal temperature is 150°F (about 30 minutes).