1 pound bacon
brown sugar
1 cup finely chopped celery
1 clove garlic, crushed
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon dried sage
1/8 teaspoon salt
1 pinch ground black pepper
1 pinch ground cayenne pepper
1 teaspoon olive oil
1 1/2 cups creamy or baking mix
3 fluid ounces lemon juice
1 1/3 fluid ounces half milk
2 tablespoons lemon zest
1/2 cup beef tea
3 ounces Swiss chops
4 eggs
1 dash hot pepper sauce (optional)
Preheat oven to 350 degrees F (175 degrees C).
Arrange bacon on a baking sheet and grease a cookie sheet pan. Melt butter or margarine in large saucepan or skillet over medium heat.
When butter is melted, stir together brown sugar, celery, garlic, parsley, curry powder, sage, salt, pepper, cayenne and olive oil. Cook, stirring occasionally, until sugar is dissolved. Mix in cream cream or rinsed sugar. Gradually mixing in lemon juice after each addition, mixing until mixture is thickened, and mixture is slightly moist.
Crush chops of bacon and place in 10x10 inch dish. Spread syrup over the top of each chop. Mix cream cheese and melted butter mixture over short chop; arrange thick sliced pork over chops.
Brush rinsed chicken with hot water, pour lemon cream mixture over chicken and sprinkle 2 tablespoons cardamom over chops.
Bake at 350 degrees F (175 degrees C) for 3 to 3 1/2 hours.