Name: Bacon-Wrapped Pork Chops with Roasted Potatoes for Two
Total time: 1 h
Ingredients: 12 ounces extra small red potatoes , unpeeled, halved; 2 tablespoons extra-virgin olive oil; Salt and pepper; 4-6 slices bacon; 2 (6- to 8-ounce) boneless pork chops , ¾ to 1 inch thick, trimmed and brined if desired; 1 teaspoon ground fennel; 1 tablespoon minced fresh parsley

Why This Recipe Works

To keep our chops moist, we wrapped them in bacon; the fat from the bacon melted as it cooked, basting our chops and adding a subtle smoky flavor as well as juiciness. Microwaving the bacon for a few minutes gave it a jump start by allowing some of the fat to render, then we finished the chops under the broiler to crisp the bacon. Cooking the pork chops on a baking sheet made it easy to roast some potatoes alongside.

Before You Begin

If you can't find red potatoes measuring less than 1 inch in diameter, you can substitute larger red potatoes cut into ¾-inch chunks. The bacon should completely cover the top of the pork chops. If your bacon is narrow, you may need three slices per chop. If the pork is enhanced (injected with a salt solution), do not brine. If brining the pork, do not season with salt in step 3.

Instructions

Adjust oven rack to upper-middle position and heat oven to 375 degrees. Line rimmed baking sheet with aluminum foil. Toss potatoes with 1 tablespoon oil and season with salt and pepper. Lay potatoes cut side down on half of prepared sheet and roast until just tender, about 20 minutes.

Meanwhile, lay bacon on large plate and weigh it down with second plate. Microwave bacon until slightly shriveled but still pliable, 1 to 3 minutes. Transfer bacon to paper towel–lined plate and let cool slightly.

Pat chops dry with paper towels, rub evenly with fennel, and season with salt and pepper. Shingle 2 or 3 slices of bacon lengthwise over top of each pork chop so each chop is covered, tucking ends underneath to secure.

Remove potatoes from oven, arrange pork tucked side down on empty half of sheet, and roast until pork registers 135 degrees, 12 to 15 minutes.

Remove pork and potatoes from oven, adjust oven rack 6 inches from broiler element, and heat broiler. Broil pork and potatoes until bacon is crisp and browned and meat registers 145 degrees, 2 to 4 minutes. Transfer pork to large plate, tent loosely with foil, and let rest for 5 minutes.

While chops rest, whisk remaining 1 tablespoon oil and parsley together in large bowl. Add potatoes and toss to coat. Season with salt and pepper to taste. Serve chops with potatoes.