Bacon-Wrapped Pork Chops with Roasted Carrots

Ingredients

• 4 1-inch thick pork chops, trimmed of excess fat
• 1 pound thick-cut bacon, sliced into 1/4-inch wide strips
• 2 large carrots, peeled and chopped into 1/2-inch thick coins
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Method

1. 1Preheat the oven to 400°F (200°C).
2. 2Line a large rimmed baking sheet with aluminum foil or parchment paper, leaving enough overhang to wrap the carrots during roasting.
3. 3In a large bowl, toss the carrot coins with 1 tablespoon of olive oil, salt, and pepper until they are evenly coated.
4. 4Spread the carrots out in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until they are lightly browned and tender.
5. 5Meanwhile, wrap each pork chop with 2-3 strips of bacon, securing the bacon in place with a toothpick if necessary.
6. 6In a small bowl, mix together the thyme and garlic powder, then sprinkle this mixture evenly over both sides of the pork chops.
7. 7Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat, then sear the bacon-wrapped pork chops for 2-3 minutes on each side, or until the bacon is crispy and golden brown.
8. 8Transfer the skillet to the preheated oven and roast the pork chops for 15-20 minutes, or until they reach an internal temperature of 145°F (63°C).

Nutrition per serving