Ingredients
4 thick-sliced bacon strips, chopped4 boneless pork loin chops (6 ounces each) 1/2 teaspoon salt1/4 teaspoon pepper1/4 cup julienned oil-packed sun-dried tomatoes2 tablespoons brown sugar2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
Preparation
Preheat broiler. In a large cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
Sprinkle pork chops with salt and pepper. Add chops to drippings; cook until a thermometer reads 145°, 3-4 minutes on each side. Meanwhile, in a small bowl, mix bacon, tomatoes, brown sugar and rosemary.
Spoon tomato mixture over chops. Broil 3-4 in. from heat until brown sugar is melted, 1-2 minutes.
