Servings: 2 per pack

2 boneless pork top loin chops (sold in my grocery store in packs of 6; expand recipe to suit) 2 boneless pork top loin chops (sold in my grocery store in packs of 6; expand recipe to suit)
2 slices bacon 2 slices bacon
Olive oil Olive oil
Spices to taste; I used salt, pepper, garlic, and mustard Spices to taste; I used salt, pepper, garlic, and mustard

Examine the pork. If it has any blemishes or comes from an unknown butcher (i.e. a grocery store), give each chop a rinse and pat dry.
Rub in the spices.
Wrap a slice of bacon around each chop.
Pack into a freezer bag, laying each chop as flat as possible.  Drizzle in olive oil, just enough to lightly coat both chops.
Remove the air and seal the bag. Freeze flat for two hours or until solid, then move as needed for freezer space.
Thaw before cooking using one of the following methods.
Pan: subheading: Pan:
Empty the olive oil from the freezer pack into a pan. Add enough additional oil to lightly cover the bottom of the pan. Heat over medium heat.
When the oil is heated, place both chops in the pan. Cook on medium for two minutes. Turn the heat down to low and cook until the edges of the chops are no longer pink, 5 to 8 additional minutes.
Turn the chops over and cook on low for the same total time as the first side, 7 to 10 minutes.
Let sit in the pan 1 to 2 minutes. Plate and serve.
George Foreman Grill: subheading: George Foreman Grill:
Carefully place both chops on the cold grill. Turn it on and cook 5 to 10 minutes or until browned.
Let sit on the grill until the sizzling slows.
Plate and serve. Since the chops vary in thickness dramatically, check for doneness and cook further if there is any pink.