Juicy Baked Pork Chops with Mushroom and Potato Bacon Stackers
Here's a flavourful baked pork chops with roasted mushrooms and potato bacon stackers with bacon that's sure to please even the fussiest of eaters.
40 minutes
Capable Cooks
4
What you’ll need
INGREDIENTS
- 8 Pork Chops
- 4 Tbsp. paprika
- 2 Tbsp. onion powder
- 2 Tbsp. garlic powder
- ½ tsp. salt
- ½ tsp. pepper
- 4 Tbsp. olive oil
- 2 potatoes, cut into quarters
- 400g white button mushroom
- 4 bacon rashers, cut into 2-3cm squares
- 8 small potatoes, sliced thinly
- 8 tooth picks, soaked in water
- 16 asparagus
- 200g baby rocket, to serve
- Salt and pepper, to taste
- Olive oil
How to make it
- Pre-heat fan forced oven to 200OC.
- In a small mixing bowl combine paprika, onion powder, garlic powder, salt, pepper and olive oil together. Rub the paste onto the pork chops and place onto a baking tray. Scatter the mushrooms and potato through out the tray.
- On another lined tray place a slice of potato down followed by a piece of bacon. Repeat this until you have 4 slices of potato and 4 pieces of bacon. Skewer them in the middle with a toothpick. Continue this step until all the potato and bacon pieces are used up. Drizzle olive oil over the top. Season with salt and pepper.
- Place both trays in the oven and bake for 20 mins. Rest for 5 mins.
- While resting, cook the asparagus in a fry-pan over high heat for 5 min.
- Serve and enjoy.
