1 tablespoon vegetable oil
2 boneless pork chops
1 teaspoon dried minced onion
1 cup water
2 tablespoons dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried sage
1/2 teaspoon salt
2 teaspoons dried oregano
1/2 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried curry
3 tablespoons basil
3 tablespoons fresh lemon juice
4 tablespoons distilled white vinegar
Heat oil in a large skillet over medium heat. Saute pork chops for 5 minutes, or until opaque. Push the meat to one side and brown on both sides. Remove chops from pans, and place on paper towels to drain. Slice chops into 1/4 inch slices.
In a small bowl, combine water, oregano, garlic powder, sage, salt, oregano, thyme, sage, curry, basil and lemon juice. Mix, and pour mixture into a large blender, or large sauce pan, or bowl.
Remove chops from pans, and place on paper towels. Season with vinegar and chop until thin slices are formed. Roll chops, and spread slices with filling from under chops. Sprinkle the top with crumbled bacon. Cover, and refrigerate for 1 hour.
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