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One Pan Spiced Pork Chops with Bacon

One Pan Spiced Pork Chops with Bacon

This recipe is written for 5 thick pork chops cooked over fruit and vegetables with 1/2 lb of sliced bacon layered over the pork chops--so for my family it was definitely more than 5 servings, closer to 8.

Course Entree
Cuisine American, Southwestern
Author The Spiced Life


For the rub for 5 thick pork chops:

  • 1 1/2 t guajillo chile pepper powder
  • 1 1/2 t pasilla chile pepper powder
  • 1 t marash chile pepper powder
  • 1 t cumin
  • 1/2 t ceylon cinnamon
  • 1 1/2 t coarse sea salt
  • 1 1/2 t brown sugar

Assembling the dish:

  • 2-3 T bacon fat
  • 5 thick (2-3 inch) cut pork chops (with or without bone--with bone will take longer to cook)
  • 2 slender zucchini cut into thick rounds
  • 2 sweet bell peppers cut into large chunks
  • 2 medium-large red onions sliced
  • 3 ripe peaches cut into chunks and tossed in 1 T cider vinegar
  • 10 oz bag frozen corn or equivalent fresh cut off cob
  • salt to taste
  • 1/2 lb thick sliced bacon


Make the rub:

  1. Whisk together the rub ingredients.

Assemble the dish:

  1. Rub the pork chops with the rub and set aside while you prep the fruit and vegetables. Preheat the oven to 375 F or convection roast 350 F.

  2. Heat the bacon fat in a large, oven-safe 4 quart skillet over medium heat. When it is hot, add the pork chops and brown on both sides, about 5 minutes per side. Remove to a large bowl.

  3. Remove the skillet from the heat. Drain off excess fat leaving about 2 tablespoons behind. Add the onions, zucchini, peppers and peaches. Toss. Add the corn and toss again. Sprinkle with salt to taste.

  4. Layer the pork chops over the fruit and vegetables.

  5. Layer the raw bacon slices over the pork and vegetables. 

  6. Place the skillet in the oven. Bake/roast for 20-30 minutes--you want the bacon cooked and crispy, but be sure to use a thermometer to make sure the pork is at least 145 F*. 

  7. Remove from oven and let stand for 5 minutes.

  8. Serve hot. I served the bacon on the sides, but really we all just instantly crumbled it into the dish!

Recipe Notes

*Baking time will also depend on thickness of bacon and pork chops--if either of yours is particularly thin the dish may be done sooner and you may need to account for this by roasting the fruit and vegetables on their own for a bit first or cutting the fruit and veggies smaller. Likewise, you may need to adjust cooking time (or parboil items) if you choose a different vegetable that takes more or less time to cook.