I give you……BACON.
Bacon-Wrapped Pork Chops
4 6oz boneless pork chops
8 slices gorgeous thick-cut pepper crusted bacon
Freshly Cracked pepper
1 large vidalia onion, quartered
4 garlic cloves, peeled and sliced in half
2 tbs olive oil
Pre-heat oven to 350. Rinse pork thoroughly in cold water. Pat dry with paper towels and set on a plate. Liberally salt and pepper each side of each of the chops. Gently wrap a bacon slice around each chop.
Since the 6oz are pretty big, use two slices of bacon to wrap the chop entirely, without overlapping the bacon (won’t cook as well). In a 9×11 baking dish, add onions, garlic and olive oil; then gently place each of the chops in the pan, without having them touch one another.
Horseradish Macaroni & Cheese
8oz small, shaped pasta (rotini or elbows)
2 tbs butter
4 tbs white flour
1.5c. whole milk
3oz horseradish cheddar cheese, shredded (found in the specialty section of the regular market)
3oz Parmesan cheese, shredded (plus another 2 tbs for sprinkling)
3oz Creamy cheese (either goat, cream or ricotta)
2 tbs prepared Horseradish Cream
1 tbs fresh horseradish (the little threads) if you want more heat (optional)
Freshly Ground Black Pepper
Pinch each: Cayenne pepper, Marjoram
3 tbs panko bread crumbs
Pre-heat oven to 350. Set a pot of water on to boil. Once water is at a rolling boil, add pasta and cook until barely al dente. Drain and set aside. In a heavy saucepan, melt butter, whisk in flour to create a roux (or paste). Slowly add in milk, whisking constantly to remove any lumps. Once sauce is smooth, add cheese a little bit at a time, whisking constantly to melt cheese in.
All together now…..
Share the bacon love, people….