Pork Chops with Brie and Pecan Rice Recipe

Ingredients

1/3 cup all-purpose flour

1/3 cup white sugar

1 egg

1 (12 ounce) package instant chicken noodle soup mix

1 teaspoon cornstarch

1 cup milk

1/2 teaspoon prepared horseradish

2 tablespoons butter

1 (10 ounce) package frozen puff pastry, thawed

Directions

Preheat oven to 280 degrees F (120 degrees C). Lightly grease a 9x13 inch baking dish.

In a large bowl, mix the flour, sugar, egg and soup mix. Cover and let rest in refrigerator for 2 hours.

In a separate bowl, mix the cornstarch and milk. Stir into flour mixture and toss until well blended, about 5 minutes.

Roll out puff pastry and cut out bacon slices.

Place the pork chops into the prepared baking dish. Brush with butter and sprinkle with horseradish.

Bake at 280 degrees F (120 degrees C) for 1 hour, or until golden brown and bubbly.

Comments

Jinny writes:

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I have a recipe almost identical to this one (used similar ingredients but properly formatted). It is absolutely delicious! If you're looking for a sweet bread with a subtle spice, give this one a try. My husband and toddlers love it! Although it can be made into loaves - it's much more beautiful presentation when braided. TIP: Instead of using an entire egg, whisk 1 tablespoon water with 1 egg white - then brush the loaf (loaves) and sprinkle with coarse sugar - it's a simple sweet touch! Also for those concerned with how to tell when bread is properly cooked enough - insert an instant read thermometer into the bottom of the loaf. The bread should register between 195 and 205F (the

Pork Chops with Brie and Pecan Rice Recipe

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