The wife made some amazing stuff this weekend and this is a great recipe to make up on a Sunday and have them throughout the week if you are into food prep.
These are the Brussel sprouts and the pork chops will be in a second post- on their own.
We normally make sprouts “sweet” so this was the first attempt at eating them any other way and it was a huge hit.
10 ounces (300 g) bacon, cut into strips (or bacon bits)
2 tablespoons butter
2 pounds (1 kg) Brussel sprouts, washed-remove bottoms and cut sprouts in half
Salt and pepper to season
5 cloves garlic finely chopped
1 1/2 cups (400 ml) light or heavy cream-thickened cream
1/3 cup mozzarella
1/4 cup shredded or grated parmesan cheese
-Preheat oven to 375°F.
-Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate.
-Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavor (adjust this amount to your liking). In the same pan, melt the butter, then add the Brussels sprouts and season with salt and pepper. Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes. The edges should start crisping and slightly charring.
-Add in the garlic and stir it through the sprouts for a minute. Pour in the cream, reduce heat down to low and allow them to simmer another 3-4 minutes.
-Add the bacon and give everything a good mix to combine all of the flavors together. Top the sprouts with the mozzarella and parmesan cheeses. Bake until cheese is bubbly- about 15 minutes. If you like your cheese browned, change oven settings to broil for 2-3 minutes, until golden.
Love, Peace and Sharkyness