About
Pasta Carbonara is a classic dish that’s heavy on the egg, but has a delicate and peppery flavor. The pasta had to get ditched for this recipe, but you won’t be missing it when you spoon the traditional sauce over a juicy pork chop wrapped in crispy bacon. There’s plenty of sauce in this recipe for dipping your pork chop, so don’t hold back!
Ingredients
- ¾ lb pork fresh loin top chops boneless separable lean only raw
- ½ teaspoon black pepper
- 6 slice – 6" long bacon
- 1 large raw egg
- 1 large raw egg, yolk
- 2 teaspoon black pepper
- ¼ cup, grated parmesan cheese
- 1 tablespoon butter
- 1 clove garlic
- 2 teaspoon, chopped parsley
Instructions
- Lay two pork chops on a flat surface. Sprinkle the pepper evenly across the exposed sides. Then, wrap each chop in 3 pieces of bacon. Make sure the ends of the bacon are wrapped under the chop so it doesn’t unravel.
- Heat a skillet on medium-high heat. Place the wrapped pork chops in the skillet, and cover with a lid. Cook the chops for 6-7 minutes per side. The bacon should be golden and crispy, and the pork should be just cooked through so it is still very tender.
- Set the cooked pork chops aside to cool. Discard the pan drippings except for about 1 TB. Set this aside for later. Meanwhile, whisk together the egg, egg yolk, second amount of pepper, and parmesan cheese.
- Return the skillet to very low heat. Melt in the butter. Mince and stir in the garlic as well. Let the garlic cook in the butter for about 30 seconds.
- Turn off the stove heat. Gently whisk the heated butter mixture into the egg mixture. Continually whisk so the egg mixture heats through without scrambling the eggs.
- For serving, plate the pork chops. Spoon a portion of the carbonara sauce over the chops, and leave the remaining sauce aside for dipping. Garnish with freshly chopped parsley and enjoy!
Nutrition Facts
- Servings: 2
- Calories: 510.0kcal/2133.6kJ (per serving)
- Fat: 28.6g (per serving)
- Carbs: 3.9g (per serving)
- Protein: 56.3g (per serving)