Serve with roasted potato wedges or smashed sweet potatoes.


  • 24 ounces New York pork chops (top loin, 1-inch thick)
  • 1 teaspoon coarse salt
  • 4 slices bacon (preferably maple-flavored)
  • 3 tablespoons maple syrup
  • 1 teaspoon black pepper (freshly ground)
  • 1 teaspoon canola oil
  • 1/2 cup chicken broth (reduced-sodium)


  1. Preheat 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 maple syrup and pepper in small bowl and set aside.
  4. 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 maple mixture over top of each chop, letting excess run into skillet.
  5. Place skillet with chops in oven and bake for 10 minutes or until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time. Transfer each chop to a dinner plate and let stand while making sauce.
  6. 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.
  7. Makes 4 servings
  8. Variations for glaze:
  9. BBQ Glaze: Mix together 4 tablespoons of your favorite barbecue sauce and 1/2 cup lager beer (or non-alcoholic beer), and substitute it for the maple-pepper mixture and the chicken broth. Makes 4 servings
  10. Honey-Mustard Glaze: Stir together 2 tablespoons whole-grain mustard and 2 tablespoons honey, and substitute it for the maple-pepper mixture. Makes 4 servings
  11. Peach-Bourbon Glaze: Mix together 3 tablespoons peach preserves (may be substituted by another fruit preserve such as apricot or cherry), 1 tablespoon bourbon whiskey, and 1 tablespoon melted unsalted butter, and substitute it for the maple-pepper mixture. When making the sauce, add 1 tablespoon bourbon whiskey to the skillet. Makes 4 servings
  12. Serving Suggestions
  13. Serve with roasted potato wedges or smashed sweet potatoes.
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