Boneless pork loin chops are wrapped in bacon and then baked over sour cream and cream of mushroom soup which has been - literally - beefed up. Morsels of dried beef add a flavorful bite to the creamy tartness of the sauce.
INGREDIENTS (for 7 servings):
- 1 (8 ounce) jar dried beef
- 8 thick cut pork loin chops
- 8 thick slices bacon, cut into strips
- 8 ounces sour cream
- 2 (10.75 ounce) cans condensed cream of mushroom soup
Preheat oven to 275 degrees F (135 degrees C).
Cut dried beef into smaller pieces and spread in the bottom of a lightly greased 9x13 inch baking dish. Wrap each pork chop with a strip of bacon and secure with toothpicks. Lay wrapped pork on top of the dried beef.
In a medium bowl mix together the soup and sour cream until well blended; pour mixture on top of pork chops. Bake uncovered in the preheated oven for 1 to 1 1/2 hours or until internal temperature of pork has reached 160 degrees F (70 degrees C).