Bacon wrapped pork chops?

abtaylor260

How would you guys cook them to make sure the bacon renders and not overcook the pork?

Langner91

It would depend on the thickness of the chop and the thickness of the bacon.

On the egg, I would go indirect to start and get the bacon close, then sear the chop.

I would rather toss the bacon because it wasn't to my liking than overcook the chop.

lousubcap

To offer another option-par cook the bacon in advance .  Then focus on the chop and once close to your finish temp wrap and finish with the bacon.  Indirect to preclude bacon flareups.  FWIW-

abtaylor260

Cooked them raised direct at 350. Bacon was thin the chops thick. Bacon rendered nicely and pork was a nice 145. Raised direct seemed to be the key. They were thinner chops I would have gone with lous idea. No pics as I I was in a rush unfortunately 😕

lousubcap

Thanks for the feedback, independent of pics.  Too many times the outcome of a cook is never offered.  We can all learn with every cook.