PORK CHOPS WRAPPED IN BACON RECIPES

Steps:

• Fill stockpot or deep polycarbonate food-safe container with hot tap water according to sous vide machine’s manufacturer’s instructions. Set sous vide machine temperature to 145°F.
• Season pork chops with Italian seasoning, salt and garlic powder. Place 1 pork chop in each bag. Seal each bag with vacuum sealer according to manufacturer’s instructions. Refrigerate pork until ready to use. Once water reaches sous vide machine’s set temperature (145°F), lower prepared bags into water bath, and continue to cook at least 1 1/2 hours and up to 2 1/2 hours or until pork chops reach 145°F. Carefully remove bags from water bath. Cut open bags, and transfer pork chops to plate; discard remaining liquid in bags, and pat pork chops dry.
• To sear pork chops after sous vide cooking: Rub pork chops with 1 tablespoon vegetable oil. Heat 12-inch skillet over medium-high heat. Once hot, add pork chops; cook 1 minute 30 seconds to 2 minutes on each side, until just browned.

Steps:

• Sprinkle pork chops with pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and keep warm., In the same skillet, whisk the vinegar, honey, green onions, garlic, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally. Remove from the heat; whisk in butter until melted. Serve with pork chops.