***Disclaimer - Your arteries will harden just reading this recipe.***
So I started cooking this recipe a few years back and it has become one of my favorites. Keep in mind I never told you this would be a healthy recipe.
Ingredients:
3 Slices of White Bread
5 Strips of Bacon
2 Boneless Pork Chops 3/4" - 1" Thick
2 Cups Shredded Mild Cheddar
1/2 tsp. Salt
1/2 tsp. Black Pepper
2 Tbsp. Extra Virgin Olive Oil
1/2 tsp. Italian Seasoning
1/2 tsp. Garlic Powder
1/2 tsp. Season All
1. Preheat oven to 350°
2. Cube the slices of bread and place on cookie sheet
then place in the oven for three minutes or until crispy
3. Fry up bacon strips until crisp (do not drain grease).
Remove Bacon from pan and set aside. Pour grease into
2 quart stock pot. Add in bread cumbs, crumple the bacon
and add t the mix, 1/2 cup of cheese, 1/4 tsp. salt 1/4 tsp.
pepper. Heat on low until mix comes together then remove
from heat.
4. Take chops and from the fat side cut a slit creating a
pocket in the side. Heat olive oil in frying pan on high heat
until light smoke appears. Add in remaining salt and pepper,
italian seasoning, garlic powder and season all. Mix spices.
5. Stuff the pockets in each chop with bacon mix and place
in the frying pan. Cook on each side until carmelized (about
2 minutes on each side)
6. Remove from pan and place in 13x9 dark baking dish.
Sprinkle with remaining bacon filling and cheese. Drizzle the
olive oil mix from the frying pan over chops then cover with
tin foil.
7. Place on center rack of oven and bake for 30 minutes.
8. Remove and serve.
Makes two servings and has an ungodly amount of cholesterol but it is good.
Try it out and let me know what you think in the comments section below. Thanks and look for a new post each day.
I tried this recipe a few moths ago. It was fantastic. Usually we have left overs, but every bit was cleared off the pan. I changed up mine a little bit after trying it this way. I added a little bit of ground beakfast sausage, a couple cloves of garlic, and an onion. when you brown the sausage, throw in the onions and garlic. Actually cooking these tonight for our Thursday night supper. Gonna try them on the pit. :-)
ReplyDelete