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While rummaging through the freezer the other day looking for something to cook for Sunday night I found that I had some huge pork loin chops. And, I found bacon as well! What a great combination, pork and pork! This morning I headed out to the garden to grab some fresh rosemary as this herb works so well with pork. Here is a dinner that is not only easy to fix but tastes great too!  The aromas that fill the house are amazing!

Ingredients
4 pork loin chops
8 cloves of garlic, minced
8 sprigs of fresh rosemary
8 slices of thick cut peppered bacon
fresh cracked pepper

I get the pork ready for cooking early in the day so that the garlic flavor settles in to the meat. Take the garlic rub it into the all sides of the meat. Next lay a piece of rosemary over the meat.

Pork rubbed with garlic and rosemary laid on top

Take a piece of bacon and start to wrap around the chop adding another sprig of rosemary to the other side. Secure the bacon with a toothpick. Wrap a second piece of bacon around the meat as you did the first. When all are done, crack some fresh pepper on both sides of the meat.

Chops wrapped in bacon

Refrigerate until an hour before cooking.

Take the meat out one hour before cooking. Preheat the oven to 350 degrees. Bake for 20 minutes, then turn and continue cooking for another 20 – 25 minutes. Check the temperature on the pork. The internal temperature should be 145 degrees. When done, remove the chops from the oven and carefully remove the toothpicks and rosemary.

When done remove the toothpicks and rosemary carefully

Let the meat rest for 3 – 5 minutes before serving.

Dinner is served!

I served this tonight with steamed peas and a garlic and herb rice pilaf!  If you are inclined to make a gravy, use the pan drippings!

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