Ingredients4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.
3 Heat the pan on the stove top on medium high. Season the chops with salt and pepper.
ReplyDelete4 Add the oil. Don't add oil to a cold pan. You can also use butter, but butter will burn and smoke at a lower temperature compared to oil.
5 Add the thawed chops gently. Be careful not to splatter yourself with hot oil in the process!
6 Leave the chops alone for 3 to 5 minutes. Once the edges of the chops start to come up slightly from the pan, it's time to flip the chops. DO NOT use a fork, only use tongs or a metal spatula. If you try to flip too early, the pork could be stuck to the pan and tear, making the pan very hard to clean and ruining the caramelization.
7 Right before you flip the chops, take some rosemary leaves and rub them between your palms over the pan. this will bruise the spices and make the oils come out. The goal is to rub them and allow them to fall onto the meat and oil.
8 Cook the chops on the new side until the edges come up from the pan, like before.
9 Add some more rosemary and flip them. When they are done, take them out of the pan and set aside on a warm plate.