My Traeger grilled bacon-wrapped pork chops with rosemary make a quick, impressive dinner that cooks right on a pellet grill in about 30 minutes. You can buy these pre-wrapped or wrap them yourself—either way, this flavorful pork chop dinner is a crowd-pleaser.
Bacon-Wrapped Pork Chops
They say everything’s better with bacon, and pork chops wrapped in smoked bacon certainly prove it. This Bacon-Wrapped Pork Chop with Rosemary recipe uses center-cut pork chops, a bold dry rub, fresh rosemary sprigs, and bacon to create a simple yet flavorful main course. The pork stays tender, the bacon adds smoky richness, and the rosemary contributes a bright herbal note that pairs perfectly with pellet grill cooking.
This is an excellent option for home cooks who want a grilled pork entrée that feels special without complicated prep. Keep the seasoning simple with your favorite dry barbecue rub, or try a sweeter or spicier rub to change the flavor profile. If you prefer crisper bacon, finish the chops briefly in a hot cast-iron skillet after removing them from the grill.
Why You’ll Love This Dish
- Bold flavor from just a few ingredients: pork, bacon, rosemary, and a dry rub carry the dish.
- Perfect for pellet grills: steady moderate heat cooks the chops evenly and allows the bacon to render.
- Fast weeknight dinner: minimal prep and most of the cooking time is hands-off.
- Great for entertaining: each chop looks plated and finished without a lot of fuss.
- Easy to customize: swap in your favorite store-bought rub or a homemade blend to suit your taste.
Dijon Pork Chops
Recipe Shopping List
Here’s what you’ll need to make these bacon-wrapped pork chops. For exact quantities, see the ingredients list in the recipe card below.
- Center-cut pork chops — Thick center-cut chops hold up well on the grill; bone-in or boneless will both work.
- Dry barbecue rub — This builds the main seasoning and encourages a flavorful crust. Use sweet, spicy, or peppery blends as you prefer.
- Fresh rosemary sprigs — Tuck a sprig under the bacon on each chop for an aromatic, herb-forward finish.
- Bacon — Regular-cut bacon wraps easily and renders nicely while grilling.
- Toothpicks — To secure the bacon during cooking and make flipping easier.
Grilled Pork Chops with Guinness Barbecue Sauce
How To Make This Recipe
Below is an overview of the simple steps. Use the full recipe card at the end for ingredient amounts and the complete method while you cook.
- Preheat your pellet grill (or Traeger) to 325°F (163°C).
- Coat pork chops all over with the dry barbecue rub.
- Place one rosemary sprig on each chop, wrap each with a slice of bacon, and secure with a toothpick.
- Grill the chops for about 10 minutes, flip, and continue cooking until the internal temperature reaches 145°F (63°C).
- Remove the chops from the grill, let them rest briefly, and serve hot. For crispier bacon, sear the chops very briefly in a hot cast-iron skillet after grilling, taking care not to overcook the pork.
Creamy Mushroom Pork Chops
Recipe FAQ
Yes. If you don’t have pre-wrapped chops, simply lay a rosemary sprig on each chop, wrap with bacon, and secure with a toothpick. Season with your preferred dry rub and follow the cooking method below.
These bacon-wrapped pork chops are delicious as-is: smoky, herbal, and juicy. If you want a sauce, a tangy mustard sauce or a simple pan-based gravy can complement the flavors nicely, but it’s optional.
Traeger Brown Sugar Pork Chops
Serve This With
Classic sides for savory bacon-wrapped pork chops include mashed potatoes and gravy for a hearty plate, or a crisp green salad for something lighter. Creamy buttered noodles are kid-friendly, while a bright caprese or grilled carrots add fresh contrast to the rich pork and bacon.
A simple vegetable side—steamed green beans, roasted Brussels sprouts, or grilled asparagus—also pairs well and keeps the meal balanced.
Pin For Later
Bacon-Wrapped Pork Chop with Rosemary
Tender center-cut pork chops are seasoned with dry rub, topped with a rosemary sprig, wrapped in bacon, and grilled at 325°F until they reach 145°F internal temperature and the bacon is nicely rendered.
Ingredients
- 6 center-cut pork chops
- 2 tablespoons dry barbecue rub (or to taste)
- 6 fresh rosemary sprigs
- 6 slices of bacon
- Toothpicks to secure bacon
Instructions
- Preheat your pellet grill to 325°F (163°C). Pat the pork chops dry and rub them liberally with the dry barbecue rub.
- Place a rosemary sprig on each chop. Wrap each chop with a slice of bacon and secure the end with a toothpick so it stays in place while cooking.
- Arrange the chops on the grill and cook for 10 minutes. Flip and continue grilling until the internal temperature reaches 145°F (63°C). Times will vary slightly by chop thickness.
- Remove the chops from the grill and let them rest for 3–5 minutes before serving. To crisp the bacon further, briefly sear the chops in a hot cast-iron skillet for 30–60 seconds per side after grilling—watch the internal temperature so you don’t overcook.
Notes & Tips
- Substitute your favorite store-bought dry rub or make a simple blend of smoked paprika, brown sugar, salt, black pepper, and garlic powder.
- Bone-in chops can be used, but wrapping and cooking times may differ slightly.
- Use regular-cut bacon for easier wrapping; very thick-cut bacon may take longer to render.
- Resting the chops after cooking lets the juices redistribute for a juicier result.
- Leftovers store well in the refrigerator for 3–4 days. Reheat gently in an oven or skillet to preserve texture.
Nutrition Information (per serving, estimate)
Calories: 395 • Total Fat: 22g • Saturated Fat: 7g • Cholesterol: 145mg • Sodium: 315mg • Carbohydrates: 2g • Protein: 45g
Nutrition data provided here is an estimate.