The picture can’t give justice how good this Baked Dinner Chop is since I served it at an outdoor dinner by the candle light for a Bon Voyage occasion for my friend Jenny when she was leaving ahead in our French Trip last year. I’ve tried it in different types of chops and so far the best is to use Ribeyes or Calf Chops. But for budget purposes, chicken breast or pork chops will be good as well. This is a very intimate dish to serve as main dish for special dinner but not to hard to even prepare…
BAKED DINNER CHOPS
Ingredients:
6 slices 8 – 12 Oz. Bone-in Meat Chops (Any kind of Bone-in Ribeye Steak, Pork Chops, Calf Chops, Veal Chops or Chicken Breast) Bone-in meat keeps the meat moist and warm.
1 pack of Fresh Bacon slices (in this picture, I used freshly sliced bacon from a French Deli in France)
1 can of Cream of Mushroom
1/2 cup of chopped Onion
1/2 cup of minced Garlic
1 cup coarsely chopped Portobello Mushroom
1/4 cup Fresh Rosemary Herb
1/2 cup of Freshly Grated Cheese
1/2 cup of Soy Sauce
1/2 cup of Brown Sugar
1/2 cup of Extra Virgin Olive Oil (EVOO)
Salt and Pepper to Taste
Procedure:
Preheat oven to 350 degrees.
Season the chops evenly all over with salt and fresh ground pepper and lay it in a 14.5 x 12.5 in roasting pan. Sprinkle chopped onion, garlic and mushroom. Drizzle with soy sauce, olive oil and sprinkle brown sugar. Spread the cream of mushroom on top evenly. Line all the ingredients with slices of bacon. You can chop the bacon if you prefer to as well. Cover with a layer of grated cheese and sprinkle with rosemary. From the side give each chop a lift to let the ingredients slide in under the chops. (This is a technique so that your chops will be coated both sides without having to flip it while layering it with ingredients.
Toss it in the oven for 45 minutes if you use 8 oz chops or 1 hour if you use 12 oz chops.
Serve hot on a warm plate and with a side of buttered mixed veggies and mashed potato is highly recommended…
Note: Save up some left over sauce from the roasting pan and stir in a cup of corn starch in water to thicken the sauce for a great tasting gravy on plain mashed potato…
Bon Appetit!
Rose Wenceslao Blog 