4 Boneless butterfly pork chops from WOUDSTRA MEAT MARKET or 4 boneless skinless chicken breasts from WOUDSTRAS, put between 2 pieces of waxed paper and pounded to an even thickness
6 slices of WOUDSTRA BACON
8 slices WOUDSTRA DRIED BEEF
1 can cream of mushroom soup
½ cup sour cream           
 ½ c. milk
1 T. Worcestershire sauce

Season both sides of the pork chops or chicken with pepper.  Do not use any salt, as there is enough in the bacon, dried beef and soup to carry this recipe.  Cut the bacon strips in half and partially fry.  Place a slice of bacon on each pork chop and fold in half on the natural crease.  If using chicken, do the same and fold in half.  Place 1 piece of bacon on the bottom of each chop (breast) and 1 on the top, covering each side with a slice of dried beef.  Place in a baking pan sprayed with PAM or your favorite oil.  Mix the mushroom soup, sour cream, milk and Worcestershire sauce and pour over the meat, making sure to cover it well.  It will cover the bottom of the pan as it bakes.  Bake in a pre-heated 325-degree oven for 50 minutes and then turn to 375 degrees for 10 minutes.  Remove from oven and put the meat on a warm platter while you pour the sauce in a small pan to heat at medium high for a few minutes to mix and reduce.  This makes a wonderful sauce to serve over potatoes or the meat.  You can also do a combination of pork and chicken in the same pan if you have people with different tastes.  The pork chops make a large serving so you may want to cut in half for serving OR cut all in half and have some chicken and some pork.  Enjoy!

Kerry Nieuwenhuis
Woudstra Meat Market
Orange City, IA