Bacon Wrapped Pork Chops
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
- 4 boneless pork chops
- 8 slices of bacon
- Chimichurri or cajun spices
- 2 Tablespoons Brandy
- 1/2 Cup Sour cream
- 1 tsp Better Than Beef Bouillon
- Duck or bacon fat for sear
- 1 Tablespoon butter
Directions
- Pat pork chops with paper towels to dry
- Sprinkle with your favorite chimichurri or cajun spices
- Roll each slice of bacon between two sheets of waxed paper with a rolling pin until bacon is quite thin.
- Tightly wrap each chop with the bacon.
- Place in single layer in bag and seal.
Finishing Steps
- Remove from water bath
- Pat each bacon wrapped chop with paper towel to dry, reserving juices in the bag for your sauce.
- Sear in a cast iron skillet or other heavy pan over high heat or under a broiler until bacon is nicely crisped.
- Meanwhile, prepare sauce by placing reserved juices in a heavy pan set over medium heat.
- Stir in the Better Than Beef Bouillon until fully dissolved.
- Lower heat and add sour cream and brandy.
- Taste and add salt and pepper to taste then stir in butter until incorporated.
- Spoon sauce on a plate and place the chop on top to serve.