-
1
Place milk in a gallon ziplock bag.
-
2
Place All seasoning in the bag.
-
3
Shake until seasoning starts to mix.
-
4
Add the chops or steaks.You may use boneless back strap steaks also, ingredient reader didn't like the words.
-
5
Refrigerate at least 4 hours or overnight.
-
6
Drain in colander. Reserve the milk marinate.
-
7
Add olive oil if using Hormel cooked bacon pieces and bits.
-
8
Do not use olive oil if using bacon slices.
-
9
In large deep frying pan add the bacon of your choice with or without oil.
-
10
Add the diced green pepper. Saute until tender crisp and the bacon is browned and slightly crisp.
-
11
With slotted spoon, take out the cooked green peppers and bacon. If whole slices, cut in small pieces.
-
12
Place in a bowl.
-
13
Take a sharp knife and cut a pocket on the entire one side of the chop or steak.
-
14
Stuff each chop or steak with bacon and green pepper.
-
15
Close with one or two toothpicks stabbed at an angle.
-
16
Brown in the olive oil or the bacon drippings. Do not overcook. Flip only once.
-
17
Place on a platter in the oven on warm.
-
18
Add the cold water and whisk in the flour to the oil or bacon drippings, add the reserved milk. Cook on low and whisking or stirring. Add a little more flour if you want the gravy a little thicker. Whisk to get rid of any lumps.
-
19
Add salt and pepper if desired.
-
20
Serve the gravy over the chops or steaks with hot buttered biscuits.
