What's for dinner

Bacon wrapped thick cut pork chops with honey mustard glaze

This ended up being a lot easier and faster than I imagined. There's a little prep work, though. I made a brine with salt and brown sugar and let the pork chops hang out in the brine in the fridge for 3 hours. I don't use nearly as much salt as traditional brine recipes call for, maybe 1/3 less salt. Preheat the oven to 425.

Make a honey mustard glaze, stir half mustard and half honey. You only need enough to brush on both sides of the chop after it's seared.

I used the Costco sized boneless pork chops, which was just the right diameter for 1 strip of bacon to wrap around and overlap enough to stick a toothpick through and attach to the chop. You could also use twine to tie around the diameter of bacon and the chop. Generously pepper both sides, don't use salt because it should have enough salt from the brine.

Preheat a saute pan on high heat. Sear the seam side of the bacon to seal onto the chop for 2-3 minutes. Flip the chops to the peppered side and sear both sides until nice and brown. Remove from pan and place on baking dish. Brush honey mustard glaze on both sides. Transfer to oven and bake for about 20-30 minutes or until the internal temp reaches 155. Remove from oven and let rest in baking dish. The chop will continue to cook until the temp reaches 160-165. The bacon should be crispy around the chop. Let sit for at least 10 minutes before serving, and make sure to remove toothpick or string.