Bacon Wrapped Pork Chops

Anova Culinary

Boneless pork chop wrapped with a thin layer of bacon served over a sour cream and brandy sauce.

Author

Linda Jacobson

Prep Time: 00:30

Recipe Time: 01:00

Temperature : 140F / 60C

Ingredients

Directions

  1. Pat pork chops with paper towels to dry
  2. Sprinkle with your favorite chimichurri or cajun spices
  3. Roll each slice of bacon between two sheets of waxed paper with a rolling pin until bacon is quite thin.
  4. Tightly wrap each chop with the bacon.
  5. Place in single layer in bag and seal.

Finishing Steps

  1. Remove from water bath
  2. Pat each bacon wrapped chop with paper towel to dry, reserving juices in the bag for your sauce.
  3. Sear in a cast iron skillet or other heavy pan over high heat or under a broiler until bacon is nicely crisped.
  4. Meanwhile, prepare sauce by placing reserved juices in a heavy pan set over medium heat.
  5. Stir in the Better Than Beef Bouillon until fully dissolved.
  6. Lower heat and add sour cream and brandy.
  7. Taste and add salt and pepper to taste then stir in butter until incorporated.
  8. Spoon sauce on a plate and place the chop on top to serve.