Baked Bacon Chop w/ Brussel Sprouts
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servings
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Ingredients
- 3 lbs Pork Chops About 8 pork chops, ½” thick
- 3 units Pork Marinade
Pork Marinade (1 unit)
- 8 oz Shiitake Mushrooms Or 16 diced mushrooms with stems removed
- 1 lb Brussel Sprouts About 30-40 halved brussel sprouts
- 6 cups Cooked Sticky Rice
- 1 bunch Green Onions About 6 green onions
- 8 slices bacon Cut in halves
- 1/2 cup Chicken Broth
Ingredients
Pork Marinade (1 unit)
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Instructions
- In a mixing bowl, mix marinade with pork chops and marinade for 1-2 hours
- Sous vide the pork chops for 1 hour at 140F. Optionally add marinade in sous vide bags
- In a non stick skillet, stir fry the onion, brussel sprouts, and shiitake mushrooms until soft and then put in a large mixing bowl
- In the same large mixing bowl, add in the green onions, rice, and 1-2 more units of marinade. Mix thoroughly.
- In a 9×13” baking dish, lay down a bed of the stir fry rice mixture
- Place cooked porkchops on top of the bed of rice. Then lay bacon strips across pork chops
- Pour the chicken broth across the bacon and try to evenly spread the broth around
- Bake at 375 for 10-15 minutes
- Broil on low for 5 minutes or until the bacon is crispy
Recipe Notes
- Instead of using a sous vide, you can bake the pork chops for 375F in the final baking dish for 20-30 minutes and then broil 5 minutes or until the bacon is crispy.
- The marinade is very strong. Individual preferences will vary, so add as much or as little as you’d like.
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