Cheesy Pig and Sweets Bake

A comforting and delicious hotdish that your family will love, that is quick and easy enough for any night of the week.

I recommend serving a cool, bright salad on the side. One of my favorites is a balsamic dressing over spinach and arugula with blueberries, almonds, and feta.

Cheesy Pig and Sweets Bake

Recipe by DimplesCourse: MainCuisine: AmericanDifficulty: Easy
Servings

5

servings
Prep time

15

minutes
Cooking time

45

minutes

Comforting and delicious casserole for any night of the week.
I recommend serving a cool, bright salad on the side.

Ingredients

  • 5 bone-in pork chops

  • 1 T. bacon grease

  • 1 c. Greek Yogurt

  • 1 recipe chicken condensed soup, 1/4 cup reserved (below)

  • 1/2 c. heavy cream

  • 1 1/2 lb sweet potato, shredded

  • 1/2 c. fennel bulb, chopped

  • 1 c. cheddar cheese, shredded

  • 1/2 tsp. salt

  • 1/4 tsp. pepper

  • Condensed Cream of Chicken
  • 3 tablespoons grassfed butter

  • 3 tablespoons gluten free flour

  • 1 cup chicken stock

  • 1/2 cup heavy cream

  • 1/4 teaspoon truffle zest powder

  • 1/2 teaspoon finely minced fennel bulb

  • 1/2 teaspoon finely minced lemon grass

  • 1/2 teaspoon finely shredded horseradish root

  • 1 pinch NAGrika

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

Instructions

  • Condensed Cream Soup
  • Melt the butter over medium low heat.
  • Add the fennel bulb, lemon grass, and horseradish; sprinkle with truffle zest. Saute until softened and fragrant.
  • Whisk in the flour. (It should be like pancake batter) Let cook until browned, but not too thick.
  • Gradually whisk in the chicken stock.
  • Stir in the heavy cream and the spices.
  • Continue stirring, bringing the mixture to a simmer. Simmer for 5 minutes while stirring to prevent burning.
  • Remove from heat, and set aside until cooled OR use immediately.
  • Piggy Bake
  • Season the pork chops with Dented Pickle Rub.
  • Brown the pork chops on both sides in a hot pan. (NOTE: DO NOT cook them through; you just want them to get a quick crust!)
  • Combine all liquid ingredients stirring well. Add shredded potatoes, fennel bulb, cheese, again stirring to mix well.
  • Spread potato mixture into ungreased 9×13 glass dish. Top with pork chops. Spoon the reserved cream of soup on top of pork chops.
  • Bake uncovered at 375° for 45-50 minutes or until heated through and the pork chops are fully cooked. (during the last 5 minutes of cooking, feel free to sprinkle more cheddar cheese on top!)
PS: If you’ve found this post helpful, please consider supporting my work on this site. It’s so easy–and costs you nothing: Next time you want to buy something from Amazon, simply go to the Amazon site through one of my links or banner ads. No matter what you buy, I’ll get a small commission from your purchase–even if it’s not the item I’m advertising. Again, it adds nothing to your costs. So head to Amazon through one of the ads or affiliate links here (or just click here), and start shopping! Thank you so much for your consideration.
Love Meter
Check this out:  Billion Dollar NAG-less KETOghetti Bake
Beasts

Give Feedback?