These chops are packed with smoky, tangy flavors that bring the backyard barbecue right to your plate. Perfect for a quick weeknight dinner or a weekend cookout, they’re sure to satisfy your craving for something juicy and delicious.
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Start by frying the bacon in a large skillet over medium-high heat until it’s nice and crispy, about 10 minutes. Take the bacon out and set it on a paper towel to drain, then carefully pour off most of the fat from the skillet, leaving about 2 tablespoons behind.
Season the pork chops with kosher salt and black pepper. Cook them in the bacon drippings over medium-high heat until they develop a nice brown crust, about 3 to 5 minutes on each side. Once browned, pour the white wine over the chops, turn the heat down to medium-low, cover the skillet, and let them cook for another 2 minutes.
Chop up the cooked bacon and add it back to the skillet along with the sliced onions and garlic. Cover everything again and let it simmer gently. Cook the chops until they’re no longer pink inside, which should take about 10 minutes per side. You can check doneness with an instant-read thermometer—it should register 145°F (63°C). When they’re done, remove the chops and let them rest on a paper towel-lined plate.
To make the sauce, whisk together water and cornstarch in a small bowl, then stir this mixture into the skillet juices. Cook and stir until the sauce thickens up. Finally, pour the sauce over the pork chops and serve.
- Let the meat rest at room temperature before cooking to ensure even cooking.
- Use a meat thermometer to avoid overcooking; aim for an internal temperature of 145°F (63°C).
- Marinate the chops for at least 30 minutes to enhance the flavor and tenderness.
These chops bring a smoky, tangy flavor that feels like a backyard barbecue any time of year. They are easy to prepare and cook quickly, making them perfect for weeknight dinners or casual gatherings. The balance of spices adds depth without overwhelming the natural taste of the meat.
Serve with classic sides like coleslaw, grilled corn, or baked beans for a true barbecue feel. A fresh green salad or roasted vegetables also pair well to balance the richness of the meat. Don’t forget some crusty bread or cornbread to complete the meal.
Store leftover chops in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or on the stovetop to keep them juicy. For longer storage, freeze the cooked chops for up to two months and thaw overnight in the fridge before reheating.
