Pasta Carbonara is a classic dish that’s heavy on the egg, but has a delicate and peppery flavor. The pasta had to get ditched for this recipe, but you won’t be missing it when you spoon the traditional sauce over a juicy pork chop wrapped in crispy bacon. There’s plenty of sauce in this recipe for dipping your pork chop, so don’t hold back!
Lay two pork chops on a flat surface. Sprinkle the pepper evenly across the exposed sides. Then, wrap each chop in 3 pieces of bacon. Make sure the ends of the bacon are wrapped under the chop so it doesn’t unravel.
Heat a skillet on medium-high heat. Place the wrapped pork chops in the skillet, and cover with a lid. Cook the chops for 6-7 minutes per side. The bacon should be golden and crispy, and the pork should be just cooked through so it is still very tender.
Set the cooked pork chops aside to cool. Discard the pan drippings except for about 1 TB. Set this aside for later. Meanwhile, whisk together the egg, egg yolk, second amount of pepper, and parmesan cheese.
Return the skillet to very low heat. Melt in the butter. Mince and stir in the garlic as well. Let the garlic cook in the butter for about 30 seconds.
Turn off the stove heat. Gently whisk the heated butter mixture into the egg mixture. Continually whisk so the egg mixture heats through without scrambling the eggs.
For serving, plate the pork chops. Spoon a portion of the carbonara sauce over the chops, and leave the remaining sauce aside for dipping. Garnish with freshly chopped parsley and enjoy!