Baked Bacon Chop w/ Brussel Sprouts
545 Cal, 55g Carb, 17g Fat, 44g Protein
Servings
8servings
Servings
8servings
Ingredients
  • 3lbs Pork ChopsAbout 8 pork chops, ½” thick
  • 3units Pork Marinade
Pork Marinade (1 unit)
  • 8oz Shiitake MushroomsOr 16 diced mushrooms with stems removed
  • 1lb Brussel SproutsAbout 30-40 halved brussel sprouts
  • 6cups Cooked Sticky Rice
  • 1bunch Green OnionsAbout 6 green onions
  • 8slices baconCut in halves
  • 1/2cup Chicken Broth
Instructions
  1. In a mixing bowl, mix marinade with pork chops and marinade for 1-2 hours
  2. Sous vide the pork chops for 1 hour at 140F. Optionally add marinade in sous vide bags
  3. In a non stick skillet, stir fry the onion, brussel sprouts, and shiitake mushrooms until soft and then put in a large mixing bowl
  4. In the same large mixing bowl, add in the green onions, rice, and 1-2 more units of marinade. Mix thoroughly.
  5. In a 9×13” baking dish, lay down a bed of the stir fry rice mixture
  6. Place cooked porkchops on top of the bed of rice. Then lay bacon strips across pork chops
  7. Pour the chicken broth across the bacon and try to evenly spread the broth around
  8. Bake at 375 for 10-15 minutes
  9. 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.