These bacon wrapped pork chops are wrapped in bacon and brushed with sugar free BBQ sauce before being baked to perfection! Ready in 30 minutes and a crowd pleaser!
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These Bacon Wrapped Pork Chops have quickly become a favorite in our house. The tender pork chops are surrounded by crispy bacon and it’s all brushed with sweet (sugar free) BBQ sauce. Hard to go wrong with those flavors!
We just shared our recipe for Lemon Pepper Pork Chops last week, but here we are again with another keto pork chop recipe. Hopefully it’s not pork chop overload for you – we just love how versatile and easy they are.
We make pork chops at least once a week in our house. How about you?
Of course, we also love food that’s wrapped in bacon, like our bacon wrapped pork tenderloin!
Ingredient Notes:
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Pork Chops – You’ll need four boneless pork chops, about 1/2 – 3/4″ thick.
Seasoning – The seasoning is a mix of garlic powder, onion powder, smoked paprika, salt, and pepper. You can omit the salt if you don’t like it too salty, which may also depend on the bacon that you are using.
Bacon – You’re going to want to use a thin sliced cut of bacon so that it cooks up nice and crisp.
BBQ Sauce – You can use any sugar free BBQ sauce that you prefer or you can make a homemade BBQ sauce. Some popular store bought options:
- G. Hughe’s Sample Pack – two types of sauce plus sugar free ketchup!
- Primal Kitchen Classic BBQ Sauce – Smoky and not too sweet.
- Rufus Teague – This is a Kansas City classic. Made with stevia.
- Stubb’s Moppin’ Sauce – This isn’t a traditional BBQ sauce, but it tastes amazing!
Juicy pork chops, wrapped in bacon. Enough said. 😉
The BBQ sauce adds a nice smoky, sweet flavor or tangy, spicy flavor, depending on what type of sauce you choose.
These are ready in about 25 minutes!
The whole family loves this one – there’s nothing screaming ‘low carb’ so you’ll get no complaints!
I love using this meat thermometer for making sure the meat is fully cooked! Easy for beginners & absolutely worth the low cost. Just stick it in the thickest part of the meat to check for doneness. This thermometer is also magnetic so it’s easy to store right on the side of the fridge or oven for easy access! Get it on Amazon.
How To Bake Pork Chops:
Prepare – To get started you’ll preheat your oven to 400 degrees and place a wire rack over a rimmed baking sheet. Pat your pork chops dry and then stir together the seasoning blend.
Seasoning – Rub that seasoning over both sides of the pork chops to coat them.
Bacon – When you’ve seasoned the boneless pork chops you can start wrapping them in the bacon. Use 2 slices, being careful not to overlap too much or it won’t cook or crisp up as evenly. Thin sliced bacon is going to work best for this!
Bake & Baste – Place your bacon wrapped pork chops on the wire rack and bake them for about 16 to 18 minutes, or until they’ve reached a safe temp of 145 degrees. I’ve linked to my favorite meat thermometer above! Brush them with BBQ sauce and pop them under the broiler for a minute or two to caramelize the sauce.
Serve – When the BBQ bacon pork chops are finished you can let them rest for 5 minutes before serving. We like to garnish ours with some parsley. Try serving these chops with some charred green beans or maybe some loaded broccoli!
Using a thick sliced bacon will make for a chewy, unpleasant texture. Use a thinner cut of bacon for the best results.
FAQ’s:
You can keep these bacon wrapped pork chops in the refrigerator in an airtight container for about 3 to 4 days. They can be reheated in the oven or microwave.
Not long! It shouldn’t take more than a minute or two. Most broilers get very hot so you’ll want to closely watch the pork chops when broiling to be sure that the sauce does not burn.
You’ll set your oven to 400 degrees and cook the pork chops for around 18 minutes. Pork chops are safe to eat once they’ve reached an internal temperature of 145 degrees.
More Keto Pork Chop Recipes:
- Breaded Baked Pork Chops
- Spinach Stuffed Pork Chops
- Air Fryer Boneless Pork Chops
- Air Fryer Pork Chops & Broccoli
- Dijon Pork Chops
- Lemon Garlic Pork Chops
Bacon Wrapped Pork Chops
Ingredients
- 4 boneless pork chops about ¾ inch thick
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt see note
- ½ teaspoon cracked pepper
- 8 slices bacon
- 3 tablespoons sugar-free BBQ sauce
- Parsley for garnish
Instructions
- Preheat oven to 400 degrees. Place a wire rack over a rimmed baking sheet and set aside.
- Pat dry the pork chops. Combine the garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl and sprinkle over both sides of the pork chops to coat.
- Wrap each pork chop in 2 slices of bacon, being careful not to overlap the bacon too much so that it cooks evenly and crisps up in the oven.
- Arrange the pork chops on the wire rack and bake for 16-18 minutes or until pork reaches 140-145 degrees.
- Remove from the oven and brush with the BBQ sauce.
- Turn on the broiler and place the pork chops back in the oven for 2-3 minutes, keeping a close eye so that the sauce doesn’t burn.
- Remove from the oven and let rest for 5 minutes. Sprinkle with parsley and serve.
Mel says
Thin bacon, wrapped without overlapping, kept the chops from temping for so long I was afraid they’d dry out. I got lucky and they were fine. Next time I’ll precook the bacon like I do for pork tenderloin. The seasoning was good. I’ll definitely make them again.
Karly Campbell says
Hi Mel! I’m not sure I understand how the bacon would keep the pork chops from cooking through properly (or why they’d dry out if you were checking the temperature), but I’m glad you ended up enjoying them!
Marcy says
Made this tonight. Came out very good!
Karly Campbell says
So glad you enjoyed them, Marcy!
ROBYN Carrie HARRINGTON says
Cant his be cooked in the air fryer? if so how long and what temperature?
Karly Campbell says
Hi Robyn! Yes, I’m sure you could cook this in the air fryer, but I haven’t tested it so I can’t give specifics. I’d guess 380 for around 10 minutes. You might need to increase the heat for a minute or 2 to crisp up the bacon at the end.