Serve with roasted potato wedges or smashed sweet potatoes.
- 4 New York pork chops (top loin, 1-inch thick, 6-ounce each)
- 1 teaspoon coarse salt
- 4 slices bacon (preferably maple-flavored)
- 4 tablespoons barbecue sauce
- 1/2 cup lager beer (or non-alcoholic beer)
- 1 teaspoon canola oil
- 1/2 cup chicken broth (reduced-sodium)
- Preheat oven to 400 degrees Fahrenheit.
- Season pork with salt. Wrap bacon around the edges of the pork and secure with a wooden toothpick.
- Mix together barbecue sauce and beer.
- Heat oil in ovenproof large skillet over medium-high heat. Stand chops bacon side down in skillet, leaning against the side of pan if needed. Using tongs, in sequence, turn and stand chops along bacon-wrapped edges to lightly brown bacon, about 3 1/2 minutes (allow about 45 seconds to brown each section). Place chops, wide flat side down, in skillet and cook until underside is lightly browned, about 1 minute. Turn chops over. Spread equal amount of barbecue sauce mixture over top of each chop, letting excess run into skillet.
- Place skillet with chops in oven and bake for 10 minutes. Transfer each chop to a dinner plate and let stand while making sauce.
- Meanwhile, pour out fat from skillet, leaving browned bits in skillet. Heat skillet over high heat until hot. Add broth and bring to a boil, scraping up browned bits with wooden spoon, and boil until reduced by half, about 2 minutes. Top each chop with a spoonful of sauce and serve hot.