Bacon Wrapped BBQ pork chops
Ingredients:
1 tablespoon garlic powder
1 tablespoon seasoning salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon ground black pepper
4 boneless pork chops (thick ones. mine were like 1 and 1/2 inches)
Enough bacon to wrap said chops around the edges.
Maple syrup
Olive oil
Your favorite barbecue sauce.
Dry the chops thoroughly with a paper towel. Otherwise the olive oil won't stick right, nor will the rub.
Mix the garlic powder, seasoning salt, basil, oregano and pepper. Rub this all over the chops.
Wrap a strip of bacon around the edges of the chops and hold in place with toothpicks. Be careful to tell your wife that you used toothpicks, lest she bite into one.
Brush the bacon with maple syrup to help keep it from burning and glaze it. Brush the surface of the chops with olive oil, over the rub.
Grill the chops for 10 minutes, turning once, on medium to high heat. I like high to sear them, crisp the edges, and lock in the juice. Sear them puppies good.
Important. While grilling, admire your superhawk. If you don't have a Superhawk, buy one. And admire it.
After 10 minutes, drop some foil on the grill, put the chops on foil, drizzle them with your fav. barbecue sauce, and wrap em up tight like a potato. Cook them on the grill for another 10-15. For the real thick chops, I did 15.
Take the chops off. Important: LET THEM SIT IN THE FOIL FOR ANOTHER 10 MINUTES.
Serve with a delicious dark porter or lager. I chose vanilla porter. Shiner bock works too.
Get fatter.
