Filled pork chop with bacon and half baked potatoes

Ingredients for Filled pork chop with bacon and half baked potatoes

Instructions for Filled pork chop with bacon and half baked potatoes

To prepare the Filled pork chop with bacon and half baked potatoes recipe, please follow these instructions:

Serve with half scrusted potatoes, brushed with oil, sprinkled with thyme or dill. An easy way to get a pig cow. The meat gets a little deep scratch along. In this, the collapsed filling is distributed. Thin slices of bacon are laid over the meat, which is placed in a refractory dish. Half the potatoes, well-squashed, put next to or in a greased refractory dish. Brush with oil, sprinkle with salt pepper and cut green. Both parts stir at 225 degrees for about 45 minutes. For sleeping sauce, use fresh mushrooms or mushrooms from glass, sandwiched with butter, add cloud, cream and color, level and simmer for a few minutes.