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Categories:
butter onion clove garlic mushrooms apple breadcrumbs hazelnuts freshly minced parsley egg bacon chops apple juice
Viewed: 39 - Published at: 7 years agoIngredients
- 25 gm Butter, (1oz)
- 1 sm Onion, minced
- 1 x Clove garlic, crushed
- 50 gm Button mushrooms, sliced (2oz)
- 1 sm Apple, peeled, cored and grated
- 50 gm Fresh breadcrumbs, (2oz)
- 25 gm Minced roasted hazelnuts, (1oz)
- 1 Tbsp. Freshly minced parsley
- 1 x Egg, size 3, beaten Salt and pepper
- 4 x Bacon chops
- 4 Tbsp. Apple juice Watercress to garnish
Method
- 1.
- Preheat the oven to 200 C, 400 F Gas Mark 6.
- 2.
- Heat the butter in a saucepan and cook the onion, garlic and mushrooms till soft.
- 3.
- Remove from the heat and stir in the remaining stuffing ingredients mixing well.
- 4.
- Using a sharp knife carefully cut the bacon chops in half lengthways to create a pocket.
- 5.
- Divide the stuffing mix into four and use to fill the bacon chops.
- 6.
- Place in a greased ovenproof dish and pour over the apple juice.
- 7.
- Cook uncovered in the preheated oven on the middle shelf for 30-35 min.
- 8.
- Transfer to a warmed serving dish and garnish with the watercress.
- NOTES : A delicious supper dish, ideally served with jacket potatoes and a crisp green salad.
