Grilled Bacon-Wrapped Pork Chops with Rosemary

Bacon-Wrapped Pork Chops

They say everything goes better with bacon. Pork chops with smoked bacon? That is good plus great equaling amazing.

This Bacon-Wrapped Pork Chop With Rosemary recipe combines center-cut pork chops, a bold dry rub, fresh rosemary, and bacon for a main dish with plenty of flavor and great texture. The pork stays tender, the bacon adds smoky richness, and the rosemary brings a clean herbal layer that fits right in with pellet grill cooking.

It is a smart recipe for cooks who want a grilled pork dinner that feels a little special without adding extra steps. You can keep the seasoning simple with your favorite barbecue rub, or lean into a sweeter or spicier blend to shift the flavor in a different direction.

Fresh rosemary tucked under the bacon seasons the meat as it cooks and gives the finished chop a classic steakhouse feel. If you want the bacon a bit crisper at the end, a quick finish in a hot cast-iron skillet works well after the chops come off the grill.

Why You'll Love This Dish

• Big flavor with few ingredients. The pork, bacon, rosemary, and rub do a lot without a long shopping list.
• Great for the pellet grill. The moderate heat helps cook the chops through and lets the bacon render nicely.
• Easy enough for weeknights. Prep is fast and the grill handles most of the work.
• Nice for guests. Each chop looks polished and plated-up without extra effort.
• Flexible seasoning. Use your go-to store-bought rub or a homemade blend that fits your taste.

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Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Center-Cut Pork Chops - These are thick enough to stay tender on the grill and work well for wrapping with bacon. Bone-in chops can work too, though the wrap may sit a little differently.
• Dry BBQ Rub - This adds the main seasoning layer and helps build color on the outside. A sweet, smoky, spicy, or peppery blend all fit here.
• Fresh Rosemary Sprigs - Rosemary adds a savory herbal note that pairs really well with pork. Fresh sprigs hold up nicely during grilling.
• Bacon - Bacon wraps the pork, adds richness, and helps keep the outside from drying too fast. Regular-cut bacon is usually easier to wrap than very thick-cut strips.
• Toothpicks - These hold the bacon in place during cooking and make the chops easier to flip cleanly on the grill.

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How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.

1. Preheat the pellet grill to 325°F.
2. Coat the pork chops all over with the dry barbecue rub.
3. Set one rosemary sprig on each chop, wrap each one with a slice of bacon, and secure with a toothpick.
4. Grill for 10 minutes, flip, and continue cooking until the internal temperature reaches 145°F.
5. Remove from the grill, rest briefly, and serve hot. For crisper bacon, sear the chops very briefly in a hot cast-iron skillet.

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Recipe FAQ

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Serve This With

Of course mashed potatoes with gravy come instantly to mind. But if you want to keep it lighter and brighter, and a bit more diet friendly, then go with this crisp green Greek salad.

Since the smoked bacon pork chop with rosemary is such a savory entre, the kids love my creamy noodles alongside. Or a touch of sour like the balsamic vinegar in this caprese with balsamic reduction.

Some grilled carrots work great too.

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