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Composition - Bacon Apple Porkchops over loaded mac-n-cheese with Asparagus:
- Provide 4 - thick pork chops
- Make ready 1 lb - thick sliced bacon
- Give 1 stock asparagus
- Get 1 packages - noddles
- Give 1 - apple
- Take 1 of onion
- Give 1 of green pepper
- Require 1 can of cream of mushroom
- Make ready 2 cup shredded cheese
- Make ready 1 cup sour cream
- Make ready 1 dash for fresh chives
- Need 5 tbsp of butter
- Get 1 cup of white wine
- Give 1 of salt
- Take 1 for pepper
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Bacon Apple Porkchops over loaded mac-n-cheese with Asparagus making process:
- Preheat oven to 350°
- Boil 6 cups of salted water
- Boil 3 cups of pasta until fully cooked
- Chop 1lb of bacon into tiny pieces
- Saute 1/3lb of chopped bacon with 2tbsp of butter until fully cooked
- Strain bacon and set aside
- Saute 1/2 chopped onion and 1/2 chopped green pepper in 2tbsp of butter. Add salt and pepper.
- Remove from heat, add can of cream of mushroom and 1 cup of sour cream and mix
- In a buttered baking dish, place a layer of cooked noodles, cheese, soup mix and cooked bacon pieces
- Continue layers until dish is full or noodles are all gone.
- Top with chives and bake at 350° for 30 min.
- Season pork chops with salt and pepper and cook in medium skilet
- Saute chopped apples, remaining bacon and thinly slices onions in 2tbsp of butter
- Add 1 cup of white wine to apples and bacon after fully cooked to deglaze pan. Allow alcohol to evaporate
- Saute asparagus in 1 tbsp of butter until fully cooked. Add salt to taste
- Plate pork chop over a serving of mac-n-cheese.
- Top porkchop with apples and bacon mix
- Place a few asparagus over top.
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