Grilled Bacon and Pine Nut Pork Chops

Ingredients

• 4 1-inch thick pork chops, trimmed of excess fat
• 6 slices of thick-cut bacon, cut into 1-inch pieces
• 1/2 cup pine nuts, toasted and chopped
• 2 cloves of garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh thyme, chopped

Method

1. 1Preheat the grill to medium-high heat, about 400°F, and line a tray with aluminum foil for easy cleanup.
2. 2Season the pork chops with salt, pepper, and a sprinkle of thyme, making sure to coat both sides evenly.
3. 3In a small bowl, mix together the toasted pine nuts and minced garlic, then sprinkle this mixture evenly over both sides of the pork chops.
4. 4Wrap each pork chop with 2-3 pieces of bacon, securing it with a toothpick if necessary, and brush the outside with olive oil to help the bacon crisp up.
5. 5Place the pork chops on the preheated grill and cook for 5-7 minutes per side, or until the bacon is deeply golden and the internal temperature reaches 145°F.
6. 6Let the pork chops rest for 5 minutes before slicing and serving, allowing the juices to redistribute and the meat to stay tender.
7. 7Discard the toothpicks and garnish with additional thyme, if desired, for a pop of color and freshness.
8. 8Grill an extra slice or two of bacon to crumble over the top of each pork chop, adding a satisfying crunch to each bite.

Nutrition per serving