Pound the two pork chops well, or ask your butcher to do it. The bone isn’t a problem, but you can remove it now or, even better, after cooking.

Sprinkle all the spices over the pork chops and drizzle with a little oil.

Place the bacon on one pork chop and cover with the other pork chop.

Press them together firmly with your hands to combine.

Add a little oil to a roasting pan and place the pork chops inside.

Slice the onion into thick rings and arrange them in the roasting pan around the meat.

Drizzle a bit more oil, add the water, and season the onions with the same spices you used for the meat.

Cover the roasting pan and bake at 400°F (200°C) for 1 hour.

Next, uncover the pan and remove the meat. On a cutting board, cut the meat into small pieces to resemble gyro. Return the pieces to the pan and bake for another 10 minutes uncovered to brown.

Serve with pita bread, French fries, tomatoes, tzatziki, or any way you like.

For the pitas, dampen a piece of parchment paper and place the pitas inside after drizzling with a little oil, oregano, and salt. Wrap tightly and bake for 30 minutes at 400°F (200°C).