Creamy Bacon Potato & Rosemary Tray Bake
An entire meal in one tray, so convenient for families with busy schedules! Potato bake meets Forequarter Pork Chops, with all the elements to take this classic dish to a new level!
65 mins
Easy
4
What you’ll need
INGREDIENTS
- 4 SunPork Fresh Foods Forequarter Chops
- 4 SunPork Fresh Foods Bacon rashers, diced
- 6 potatoes, thinly sliced
- 250ml heavy cream
- 200ml sour cream
- 2 tsp. garlic, minced
- 1 tsp. rosemary, chopped
- 2 cups tasty cheese, grated
- 1 cup mozzarella, grated
- ½ tsp. black pepper
- ½ tsp. salt
- Vegetable oil, for frying
- 2 fresh rosemary sprigs
How to make it
- Pre-heat fan forced oven to 180⁰C.
- Heat oil in a large fry-pan over med-high heat and brown both sides of the forequarter chops, then set aside. In the same pan, fry the bacon for 4 mins or until crispy. Drain on paper towel.
- In a large mixing bowl combine cream, sour cream, garlic, rosemary, pepper and salt.
- In a large deep baking dish, spread half the potato slices evenly across the base, sprinkle with half the bacon and half the cheeses, then pour half the cream mix over the top.
- Place the forequarter chops on top, then arrange the remaining potatoes, bacon, then cream mix around the chops, and sprinkle remaining cheeses over the top.
- Arrange rosemary sprigs over the top then bake for 50 mins or until cooked through, serve immediately.
