The taste of pork with potatoes and bacon, capscium and cheese is a great tasting midweek dish all the family will love.
4 pork loin chops , cut into chunks
500 grams potatoes, cut into small chunks ( can peel or leave the skin on)
1 brown onion, cut finely
1 red capscium, finely chopped
6 rashers bacon , chopped into small pieces
2 cloves garlic, grated
40 grams butter, melted
2 tsp dried thyme
- Preheat oven to 200 C. Line a baking tray with 2 sheets of foil.
- Lay potatoes on foil. Add pork and sprinkle onion over top.
- In a heat proof bowl melt butter, add garlic and thyme, pour over potatoes and pork. Enclose foil and put into oven and cook for one hour. Half way through cooking open foil and allow the potatoes and pork to colour.
- In a small fry-pan, cook bacon, and capscium, cook until onion has softened.
When the pork and potatoes are cooked. Remove the pork and brown in a fry pan for 5-10 minutes to get more colour. Return the pork to the potatoes and sprinkle bacon, and capscium and cheese over the top and put back into oven for 10- 15 minutes. Serve on to plates. Can be served with a side salad.