- 4 bone-in loin or rib pork chops (about 1-inch thick and 8 to 10 ounces each)
- Salt, freshly ground black pepper
- 1 bottle (12 ounces) Frontera Barbecue Sauce
- 12 thick slices bacon
- Season pork chops with salt and pepper. Slather the chops with 1 cup of the Frontera Barbecue Sauce. Wrap 3 bacon slices tightly around each sauced pork chop. Secure bacon with a wooden pick if necessary.
- Prepare a charcoal grill or heat a gas grill to medium-high heat. Cook the pork chops over direct heat on a covered grill, until nicely browned each side and the bacon begins to cook, about 5 minutes per side.
- Move the pork chops away from the direct heat to a cooler portion of the grill for indirect cooking. Continue cooking, until chop is almost firm when pressed, about 30 minutes. An instant read thermometer inserted in the thickest part of the meat should register about 150 degrees. Remove chops from grill to a platter. Remove and discard any wooden picks you may have used. Serve chops hot with extra barbecue sauce on the side.
Note: You can also make this recipe with boneless center loin pork chops (commonly labeled America’s cut). Reduce cooking time to 15 to 20 minutes.