INGREDIENTS
This is what you need for 4 servings:
- 4 boneless pork chops
regular to thick cut - 10 slices Swiss cheese
- 1 lb. bacon, fried crisp
(not soggy as shown) - 3 cups béchamel sauce
- extra melting cheese
Pic1:
layered pork casserole, okra in tomatoes
Directions
2020-09-01
Pic2-4: thaw, crisp bacon- Choose bacon with as little visible fat as possible. This one was mostly fat.
- I started out with frozen bacon, had to thaw it out. (Pic2)
- Sauté the bacon until crisp—a lot further than shown here—to render most of the fat.
- Drain and discard excess fat.
Pic5-7:
bacon & cheese sandwiches- Cut away as much fat in the bacon strips as possible and discard.
Use mostly meat. (unlike shown here.) - Make bacon 5 sandwiches with the Swiss cheese.
Pic8-10:
- Place the cheese & bacon sandwiches between the pork chops and on either side. (Pic9)
- I had too much space left over for it to sit tight, so I bracketed the pork chops on either side with a toasted bread roll to prevent the stack from collapsing.
Pic11-13: bake- Prepare a thick béchamel or Mornay sauce.
- Pour over and around the meat.
- Bake 60 minutes @ 300-320 ºF.
- Switch 5 minutes to broiler to darken the top.
- Remove from the oven. Rest 5 minutes.
Pic14-16:
okra in tomatoes
- Prepare the okra in tomato sauce while the meat dish is baking.
Pic17-19: served- When both dishes are ready, serve together.
- Enjoy.