Updated: November 4, 2012 6:07AM
MAKES 4 SERVINGS
4 (6-ounce) boneless top loin pork chops, cut 1-inch thick
1 teaspoon coarse salt
4 slices bacon, preferably maple-flavored
4 tablespoons barbecue sauce
1/2 cup lager beer
1 teaspoon canola oil
1/2 cup chicken broth, reduced-sodium
Preheat oven to 400 degrees. Season pork with salt. Wrap bacon around edges of the pork and secure with a wooden toothpick.
Mix together the barbecue sauce and beer.
Heat the oil in an ovenproof large skillet over medium-high heat. Stand the chops bacon side down in skillet, leaning against the side of pan if needed. Using tongs, in sequence, turn and stand the chops along their bacon-wrapped edges to lightly brown the bacon, about 3 1/2 minutes (about 45 seconds to brown each section).
Place chops, wide flat side down, in skillet and cook until underside is lightly browned, about 1 minute. Turn the chops over.
Spread an equal amount of the maple mixture over the top of each chop, letting the excess run into the skillet.
Place the skillet with the chops in the oven and bake for 10 minutes. Transfer each chop to a dinner plate and let stand while making sauce.
Pour out the fat from the skillet, leaving the browned bits in the skillet. Heat skillet over high heat until hot.
Add the broth and bring to a boil, scraping up the browned bits with wooden spoon, and boil until reduced by half, about 2 minutes. Top each chop with a spoonful of sauce and serve hot.
From National Pork Board