- 24 ounces boneless pork chops (cut 1-inch thick)
- 1 teaspoon coarse salt
- 4 slices bacon (preferably maple-flavored)
- 4 tablespoons barbecue sauce
- 1/2 cup lager beer
- 1 teaspoon canola oil
- 1/2 cup chicken broth (reduced-sodium)
- 1. Heat oven to 400 degrees Fahrenheit.
- 2. Season pork with salt. Wrap bacon around the edges of the pork and secure with a wooden toothpick.
- 3. Mix together 4 tablespoons of your favorite barbecue sauce and 1/2 cup lager beer (or non-alcoholic beer)
- 4. Heat oil in ovenproof large skillet over medium-high heat.
- 5. 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.
- 6. Spread equal amount of maple mixture over top of each chop, letting excess run into skillet.
- 7. Place skillet with chops in oven and bake for 10 minutes.
- 8. Transfer each chop to a dinner plate and let stand while making sauce.
- 9. Meanwhile, pour out fat from skillet, leaving browned bits in skillet.
- 10. Heat skillet over high heat until hot.
- 11. Add broth and bring to a boil, scraping up browned bits with wooden spoon, and boil until reduced by half, about 2 minutes.
- 12. Top each chop with a spoonful of sauce and serve hot.