how do i cook a pork bacon chop?

[instrumental]

honestly, i've never even heard of this cut before, and a few search attempts on various cooking sites has turned up nothing. does it have another name? it has a bone, and perhaps a tenderloin on one side and bacon on the other. it looks great.

anyhow, i can't quite figure out how i should cook it. should it be braised? cooked just like a chop? hmmm.... suggestions welcome.

thanks!

[Cicely]

yum, I love bacon chops... have had these in England. I've tried to figure it out as well... I believe they're cured in brine, but not smoked. It tastes like the meaty part of bacon, basically, and it has the texture of a pork chop rather than of a ham. It also lacks ham's sweetness. Yes, just cook it like a chop. I think I actually had mine plain, but a sauce would probably go well too... think of something that would go with salty porkiness.

(Okay, I looked for a definition online and apparently some bacon chops are smoked ... do what you will with that info.)

[FrankJBN]

Braised doesn't sound right. Lert's see, this is a pork chop, right?

"cooked just like a chop" I think you are onto something there.

[JudiAU]

Perhaps it is a lightly cured chop? i.e. one step past a brine?